Gyro Pizza with Tzatziki Drizzle

Gyro pizza with a tzatziki drizzle is the answer for anyone craving bold Mediterranean flavors layered onto a fresh chewy crust.

When I first made this I was aiming for something a bit adventurous yet familiar for our Friday pizza night The result was a perfect mix of comfort food and something new on the table—a huge hit even with picky eaters.

Ingredients

• All-purpose flour: Gives a chewy but tender crust Try to use unbleached for better texture
• Quick rise yeast: Saves time and brings lightness Always check the expiration date for best results
• Olive oil: Adds richness and helps with dough flexibility Go for extra virgin
• Plain Greek yogurt: Secret to creamy tzatziki and a tangy base Choose thick strained varieties
• Gyro meat: Brings classic flavor Use high-quality pre-cooked gyros or slice from a local deli for best taste
• Fresh dill and lemon: Bring brightness to the sauce Look for vibrant green dill and firm lemons
• Artichoke hearts and portabella mushrooms: Lend depth Select artichokes in brine for better texture and large meaty mushrooms
• Cherry tomatoes and bell pepper: Add juicy sweetness Use heirloom or vine-ripened for best results
• Feta cheese: Ties the topping together with salty sharpness
• Red onion or shallots: Deliver a gentle bite Go for purple-red heavy onions

Instructions

Activate the Yeast:

Pour lukewarm water into a cup and add the yeast Stir and let sit until the mixture becomes frothy This step makes sure your dough rises well

Make the Dough:

Mix flour and salt together in a big bowl Drizzle in olive oil and stir until crumbly Make a well in the center and pour in the yeast mixture Stir until thick and sticky

Knead and Rise:

Turn dough onto a floured counter Knead for about ten minutes The dough should get smooth and stretchy If it feels too dry add a tiny bit of oil Place dough in a greased bowl Cover tightly and set in a warm spot to double in size

Prep the Oven:

Put a pizza stone or heavy baking tray under the broiler Heat on high for thirty minutes Then reduce temperature to 375 degrees and let stone keep heating

Roast Veggies:

Slice cherry tomatoes and artichoke hearts Arrange on a parchment-lined pan Drizzle with oil and season with salt pepper parsley Roast on the stone for ten to fifteen minutes until bursting and lightly browned

Mix the Tzatziki:

In a bowl stir together Greek yogurt minced garlic fresh dill and lemon juice Add salt and chill for at least ten minutes This step allows flavors to blend

Shape the Dough:

Punch down the risen dough and knead again for a few minutes Shape into a disk and rest ten to thirty minutes

Roll and Prep:

Roll dough on a floured surface Make sure it fits your stone or tray Dust the slide or stone with cornmeal if needed for easier transfer

Add Marinade and Sauce:

Brush dough with Greek marinade Spread most of the chilled tzatziki over the dough Leave an edge for the crust

Arrange Toppings:

Scatter gyro meat over the sauce Layer on roasted veggies bell pepper mushrooms onions and generous feta

Bake:

Bake pizza at 375 degrees for ten to fifteen minutes until melty cheese and golden crust For extra browning switch to broil for five to ten minutes

Finish and Serve:

Slice cucumber and scatter on top Drizzle the remaining tzatziki Slice and eat while hot

The tzatziki sauce is my favorite part and has been sneaked onto grilled sandwiches and even roasted potatoes The first time my kids tried this they insisted we now have pizza night the Greek way at least once every month it instantly became tradition

Storage and Leftover Tips

Store any cooled leftover pizza slices in a tightly sealed container in the fridge Eat within three days for best flavor Reheat slices on a baking sheet in a hot oven at 400 degrees for five to seven minutes so the crust stays crisp If you want to make ahead prepare the dough and toppings separately and assemble just before baking I like to double the dough recipe on weekends so I always have a crust ready to go in the freezer for those busy weeknights

Easy Ingredient Swaps

If you do not have gyro meat try grilled chicken lamb or even meatless strips for a vegetarian version Swap Greek marinade with Italian dressing infused with oregano for a similar tang Use plain white mushrooms instead of portabella if needed It will still add great flavor and texture

Perfect Ways to Serve This

Cut into squares for party appetizers or slice large pies for family dinners Top each slice with extra fresh veggies or a sprinkling of sumac for even more color Pair with a bold Greek salad or lemon potatoes to make it a feast-worthy meal

You will find that making gyro pizza at home feels special and delivers big on flavor It is a crowd pleaser that satisfies grown-ups and kids alike Never underestimate the power of homemade tzatziki and a handful of fresh herbs on your pizza

Recipe Q&A

→ How do you make the pizza dough for gyro pizza?

The dough uses flour, quick rise yeast, olive oil, salt, and warm water, kneaded until smooth, then allowed to rise until doubled in size.

→ What is the best way to prepare the gyro meat for topping?

Chop the gyro meat into bite-sized strips for even distribution and flavor with each bite.

→ How is the tzatziki drizzle made?

Mix Greek yogurt with lemon juice, fresh dill, garlic, and seasoning, then chill until ready to use as a spread and drizzle.

→ What vegetables pair well with gyro pizza?

Cherry tomatoes, red onion, bell peppers, artichoke hearts, and portabella mushrooms add texture and flavor.

→ How do you achieve a crispy crust?

Preheat a pizza stone and finish the pizza under the broiler for a crisp, golden-brown crust.

→ Can the pizza be customized?

Add feta, substitute meats, or incorporate extra herbs and spices to suit your taste preferences.