Gyro Pizza Tzatziki Drizzle (Printable Format)
Greek-inspired pizza topped with gyro meat, vegetables, and a tangy tzatziki drizzle.
# Needed Ingredients:
→ Pizza Dough
01 -
2 1/4 cups all-purpose flour, plus more for dusting
02 -
1 packet instant dry yeast (about 2 1/4 teaspoons)
03 -
2 teaspoons kosher salt
04 -
3/4 cup warm water (about 110°F)
05 -
2 tablespoons olive oil
→ Toppings
06 -
1 cup plain Greek yogurt
07 -
4 tablespoons Greek marinade or Greek dressing, divided
08 -
3 tablespoons garlic, minced
09 -
12 strips gyro meat, chopped
10 -
1/2 small red onion or shallot, sliced into rings
11 -
8 cherry tomatoes, sliced
12 -
1/4 red or orange bell pepper, sliced into rings
13 -
5 artichoke hearts, sliced
14 -
2 portabella mushrooms, chopped
15 -
2 tablespoons fresh dill, chopped
16 -
1 tablespoon lemon juice
17 -
1 English cucumber, sliced (optional, for garnish)
18 -
Salt and freshly ground black pepper, to taste
19 -
Crumbled feta cheese, for topping
20 -
Olive oil, for drizzling
21 -
Fresh parsley, chopped, for garnish (optional)
22 -
Cornmeal, for dusting (optional)
23 -
Plastic wrap, for covering dough
# Preparation Steps:
01 -
Combine warm water and dry yeast in a small bowl and let sit for 10 minutes until foamy.
02 -
In a large mixing bowl, combine flour and salt. Add olive oil then pour in the activated yeast mixture. Stir with a wooden spoon until a sticky dough forms.
03 -
Transfer dough onto a floured surface and knead for approximately 10 minutes until smooth and elastic. Add a few drops of olive oil if dough feels dry.
04 -
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in volume.
05 -
Preheat oven with a pizza stone under the broiler on high for 30 minutes. Lower oven to 375°F and continue preheating for another 30 minutes.
06 -
Arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and chopped parsley. Roast on the preheated pizza stone for 10–15 minutes until tomatoes are shriveled and artichokes start to brown.
07 -
In a bowl, mix Greek yogurt, fresh dill, lemon juice, and minced garlic. Refrigerate until ready to use.
08 -
Deflate the risen dough, knead briefly on a floured surface, form into a disk and let rest for 10–30 minutes.
09 -
On a floured surface, roll out dough to a round or square shape. Sprinkle cornmeal on a wooden board or directly on the pizza stone if needed.
10 -
Brush rolled dough with 1–2 tablespoons of Greek marinade. Spread 3/4 of the tzatziki sauce over the base, leaving a border for the crust.
11 -
Layer with chopped gyro meat, diced mushrooms, roasted tomatoes and artichokes, bell pepper rings, and red onion. Top with crumbled feta cheese.
12 -
Bake at 375°F for 10–15 minutes, until cheese starts to melt. Switch oven to broil and bake 5–10 minutes longer, until crust is golden and pizza is thoroughly cooked.
13 -
Garnish finished pizza with cucumber slices and remaining tzatziki sauce. Serve immediately.
# Supplementary Details:
01 -
For crispier crust, allow the pizza stone to fully preheat for at least 1 hour before baking.