Dinner

Gyro Pizza with Tzatziki Drizzle Recipe

ByLily Monroe March 1, 2026March 1, 2026

Introduction

This Gyro Pizza with a Tzatziki Drizzle combines the bold flavors of traditional gyro meat and fresh Mediterranean toppings on a homemade crust. Topped with a creamy, garlicky tzatziki sauce, it’s a delicious twist on classic pizza that’s perfect for any night of the week.

A close-up of a thick, golden-brown pizza crust with black sesame seeds on the edges. On top, there is a layer of creamy white cheese spread evenly. Scattered across the cheese are slices of roasted red onions in purple, small bright red cherry tomatoes, light caramelized cauliflower pieces, thin orange pepper rings, and some blackened mushrooms. Crumbled bits of light tan cheese topping are spread across the pizza, adding texture. The pizza sits on a dark stone surface, shown from a low angle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups flour (plus more for dusting)
1 packet quick rise yeast
2 teaspoons salt
3/4 cup warm water (~110°F)
2 tablespoons olive oil
1 cup plain Greek yogurt
4 tablespoons Greek marinade or dressing
3 tablespoons minced garlic
12 strips gyro meat, chopped
1/2 small red onion or shallot, sliced into rings
8 cherry tomatoes, sliced
1/4 red or orange bell pepper, sliced into rings
5 artichoke hearts, sliced
2 portabella mushrooms, chopped
2 tablespoons fresh dill
1 tablespoon lemon juice
1 English cucumber, sliced for topping (optional)
Salt and pepper, to taste

Instructions

Step 1: Activate the yeast by mixing it with the warm water (not exceeding 110°F). Let it sit for 10 minutes until frothy.
Step 2: In a large bowl, combine flour and salt. Add olive oil and stir until crumbly. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon until a thick, sticky dough forms.
Step 3: Transfer dough to a floured surface and knead for about 10 minutes until smooth and soft. If too dry, add small amounts of oil. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
Step 4: While dough rises, preheat the oven with a pizza stone under the broiler on high for 30 minutes. Then reduce temperature to 375°F and continue preheating for another 30 minutes.
Step 5: Arrange cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and parsley. Bake on pizza stone for 10-15 minutes until tomatoes shrivel and artichokes brown.
Step 6: In a bowl, mix Greek yogurt, fresh dill, lemon juice, and minced garlic to make tzatziki sauce. Chill in refrigerator until ready to use.
Step 7: After dough has doubled, punch down and knead briefly on floured surface. Shape into a disk and let rise another 10-30 minutes.
Step 8: Roll out dough on a floured surface into a circle or square. If available, sprinkle cornmeal on wooden cutting board or pizza stone to prevent sticking.
Step 9: Brush dough with 1-2 tablespoons Greek marinade. Spread 3/4 of the tzatziki sauce evenly over the dough, leaving a border around edges.
Step 10: Top with chopped gyro meat, mushrooms, roasted tomatoes and artichokes, bell pepper slices, and onion rings. Sprinkle feta cheese if desired.
Step 11: Bake at 375°F for 10-15 minutes until cheese begins to melt. Then switch oven to broil and broil 5-10 minutes until crust is golden and pizza cooked through.
Step 12: Garnish pizza with cucumber slices and drizzle with remaining tzatziki sauce. Serve immediately and enjoy!

Tips & Variations

For a vegetarian version, omit gyro meat and add more mushrooms and artichokes.
Use store-bought pita bread as a quick crust alternative.
Fresh dill in tzatziki can be replaced with mint for a different flavor twist.
Adding a sprinkle of feta cheese enhances the savory notes perfectly.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven to keep the crust crispy. The tzatziki sauce is best added fresh after reheating.