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Gyro Pizza with Tzatziki Drizzle Recipe

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★★★★★

4.5 from 122 reviews

This Gyro Pizza with a Tzatziki Drizzle combines the flavorful, seasoned gyro meat with fresh Mediterranean toppings on a homemade pizza crust. It features roasted cherry tomatoes, artichokes, and a cooling homemade tzatziki sauce, all baked to perfection resulting in a delicious fusion of Greek-inspired flavors and classic pizza.

Ingredients

Scale

For the Dough

  • 2 1/4 cups flour (+ more for dusting)
  • 1 packet quick rise yeast
  • 2 teaspoons salt
  • 3/4 cup warm water (~110°F)
  • 2 tablespoons olive oil

For the Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 3 tablespoons garlic (minced)
  • 2 tablespoons fresh dill
  • 1 tablespoon lemon juice

For the Toppings

  • 4 tablespoons Greek marinade or dressing
  • 12 strips gyro meat (chopped)
  • 1/2 small red onion or shallot (sliced into rings)
  • 8 cherry tomatoes (sliced)
  • 1/4 red/orange bell pepper (sliced into rings)
  • 5 artichoke hearts (sliced)
  • 2 portabella mushrooms (chopped)
  • 1 English cucumber (sliced for topping, optional)
  • Salt & pepper (to taste)
  • Feta cheese (quantity estimated about 1/2 cup crumbled)

Instructions

  1. Activate yeast: Activate the yeast in the lukewarm water (not exceeding 110°F) for 10 minutes or until the water becomes frothy, ensuring the yeast is alive and ready to use.
  2. Mix dough ingredients: In a large bowl, mix the flour and salt. Add the olive oil and stir until a crumbly dough forms. Make a well in the center and pour in the activated yeast mixture. Use a wooden spoon to stir until a thick and sticky dough forms.
  3. Knead and rise: Transfer dough to a floured surface and knead for about 10 minutes until smooth and soft, adding a little oil if too dry. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
  4. Preheat oven and pizza stone: While dough rises, preheat oven with pizza stone under the broiler on high for 30 minutes, then reduce temp to 375°F and continue preheating another 30 minutes.
  5. Roast tomatoes and artichokes: Arrange sliced cherry tomatoes and artichoke hearts on parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and parsley. Bake on pizza stone for 10-15 minutes until tomatoes shrivel and artichokes brown slightly.
  6. Prepare tzatziki sauce: Combine Greek yogurt, dill, lemon juice, and minced garlic in a bowl. Chill in fridge until ready to use to develop flavors.
  7. Shape dough: After first rise, punch down dough and knead briefly. Shape into disk and let rest and rise again for 10-30 minutes.
  8. Roll out dough: Roll dough on floured surface to desired shape, sprinkle cornmeal on a wooden board or directly on pizza stone to prevent sticking, and transfer dough accordingly.
  9. Brush and spread sauce: Brush dough with 1-2 tablespoons Greek marinade. Spread about 3/4 of the tzatziki sauce over dough, leaving edges clear to form a crust.
  10. Add toppings: Top pizza evenly with chopped gyro meat, mushrooms, roasted tomatoes and artichokes, bell pepper rings, onion rings, and sprinkle crumbled feta cheese over all.
  11. Bake pizza: Bake in oven at 375°F for 10-15 minutes or until cheese just melts. Switch to broil and broil for extra 5-10 minutes until crust browns and pizza is cooked through.
  12. Serve: Garnish pizza with sliced cucumber and drizzle remaining tzatziki sauce over the top. Slice and enjoy your gyro-inspired Mediterranean pizza.

Notes

  • Make sure the yeast water is between 105°F and 110°F to activate yeast properly without killing it.
  • Preheating the pizza stone under broiler ensures a crisp crust for the pizza.
  • Use Greek marinade to add authentic flavor to the crust before adding toppings.
  • Roasting the tomatoes and artichokes before topping intensifies their flavors and prevents soggy pizza.
  • The tzatziki sauce can be prepared a day in advance for convenience and better flavor development.
  • Using cornmeal on the peel or board helps slide the pizza onto the stone easily and prevents sticking.
  • Keep an eye on the pizza during broiling to avoid burning the crust.
  • Feta cheese amount is estimated to be about 1/2 cup crumbled for topping as it was mentioned to sprinkle but no exact quantity was given.

Keywords: Gyro pizza, Tzatziki sauce, Greek pizza, Mediterranean pizza, homemade pizza dough, gyro meat pizza, roasted vegetables pizza

Find it online: https://dinewithlily.com/gyro-pizza-with-tzatziki-drizzle-recipe/