Gyro Pizza with Tzatziki Drizzle Recipe

Introduction

Experience the delicious fusion of Mediterranean flavors in this gyro pizza topped with a creamy tzatziki drizzle. It’s a beautiful blend of savory gyro meat, roasted veggies, and fresh herbs on a homemade crust, perfect for a unique and satisfying meal.

Ingredients

• 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
• 1 cup plain Greek yogurt
• 4 tablespoons Greek marinade or dressing
• 3 tablespoons garlic (minced)
• 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)
• 2 tablespoons fresh dill
• 1 tablespoon lemon juice
• 1 English cucumber (sliced for topping, optional)
• Salt & pepper (to taste)

Instructions

1. Step 1: Activate the yeast in the lukewarm water (not exceeding 110°F) for 10 minutes or until the water becomes frothy.
2. Step 2: In a large bowl, mix the flour and salt. Add olive oil and stir until a crumbly dough forms. Make a well in the center and pour in the activated yeast mixture. Stir with a wooden spoon until a thick, sticky dough forms.
3. Step 3: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and soft. Add small amounts of oil if too dry. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about an hour or until doubled in size.
4. Step 4: While dough is rising, preheat the oven with a pizza stone under the broiler on high for 30 minutes. Reduce oven temperature to 375°F and continue heating for another 30 minutes.
5. Step 5: Arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and parsley. Bake on the pizza stone for 10–15 minutes until tomatoes shrivel and artichokes brown.
6. Step 6: Mix Greek yogurt, dill, lemon juice, and minced garlic in a bowl to make tzatziki sauce. Chill until ready to use.
7. Step 7: Punch down the risen dough and knead briefly on a floured surface. Shape into a disk and let rise 10–30 minutes more.
8. Step 8: Roll out dough on a floured surface to a circle or square. Sprinkle cornmeal on a wooden board or pizza stone if no wooden peel is available.
9. Step 9: Brush dough with 1–2 tablespoons of Greek marinade. Spread 3/4 of the tzatziki sauce over the dough, leaving a border around the edges.
10. Step 10: Top pizza with chopped gyro meat, mushrooms, roasted tomatoes and artichokes, slices of pepper and onion. Sprinkle with feta cheese.
11. Step 11: Bake at 375°F for 10–15 minutes until cheese just melts. Switch to broil and broil for 5–10 minutes until crust is browned and pizza is cooked through.
12. Step 12: Garnish with cucumber slices and drizzle remaining tzatziki sauce over the pizza. Serve immediately and enjoy!

Tips & Variations

• Use a pizza stone for a crisp crust, or a baking sheet if unavailable.
• Swap gyro meat for lamb or chicken for different protein options.
• Add fresh herbs like oregano or parsley for extra flavor.
• Try roasting different vegetables such as zucchini or eggplant.
• For a thinner crust, roll the dough out a bit more before baking.

Storage

Store leftover gyro pizza in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in an oven at 350°F for 5–7 minutes until heated through and crust regains crispness. Avoid microwaving to keep the crust from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate it after the first rise. Bring it to room temperature before shaping and baking.

Is it possible to use store-bought tzatziki sauce?

Absolutely. Using store-bought tzatziki is a convenient shortcut if you’re short on time, though homemade provides a fresher flavor.

Gyro Pizza with Tzatziki Drizzle Recipe

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★★★★★

4.7 from 123 reviews

This Gyro Pizza with a Tzatziki Drizzle combines the delicious flavors of traditional gyro meat and vibrant Mediterranean toppings on a homemade pizza crust. Topped with roasted tomatoes, artichokes, fresh vegetables, and a creamy garlic dill tzatziki sauce, this recipe offers a perfect balance of savory and fresh tastes. The pizza is baked and broiled to crispy perfection, making it an easy yet impressive meal to enjoy any time.

• Author: Lena
• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 1 large pizza (serves 4-6) 1x
• Category: Pizza
• Method: Baking
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

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

Toppings

• 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)
• Feta cheese (amount not specified, estimated 1/2 cup crumbled)

Marinade & Sauce

• 1 cup plain Greek yogurt
• 4 tablespoons Greek marinade or dressing
• 3 tablespoons garlic (minced)
• 2 tablespoons fresh dill
• 1 tablespoon lemon juice
• Salt & pepper (to taste)
• Olive oil (for roasting and brushing)
• Parsley (for seasoning roasted vegetables)

Instructions

1. Activate yeast: Activate the yeast in lukewarm water (not exceeding 110°F) for 10 minutes or until the water becomes frothy, indicating the yeast is alive and ready to use.
2. Mix dough: In a large bowl, combine flour and salt. Add olive oil and stir until a crumbly dough forms. Make a well in the center and pour in the activated yeast mixture. Stir with a wooden spoon until a thick and sticky dough forms.
3. Knead dough: Transfer dough to a floured surface. Knead for about 10 minutes until smooth and soft. Add small amounts of oil if too dry. Place 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 the dough is rising, 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.
5. Roast vegetables: Arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and parsley. Bake on the preheated pizza stone at 375°F for 10-15 minutes until tomatoes shrivel and artichokes begin to brown.
6. Prepare tzatziki sauce: Mix Greek yogurt, fresh dill, lemon juice, and minced garlic in a bowl. Chill in refrigerator until ready to use.
7. Shape dough: Punch down risen dough and knead briefly. Shape into a disk and allow it to rise an additional 10-30 minutes on a floured surface.
8. Roll out dough: Roll dough into a circle or square on a floured surface. Sprinkle cornmeal on a wooden board or pizza stone to prevent sticking.
9. Prepare pizza base: Brush dough with 1-2 tablespoons of Greek marinade. Spread 3/4 of the tzatziki sauce evenly on the dough, leaving a crust edge.
10. Add toppings: Top pizza with chopped gyro meat, chopped mushrooms, roasted tomatoes, artichokes, sliced peppers, and onion rings. Sprinkle crumbled feta cheese over the top.
11. Bake pizza: Bake pizza at 375°F for 10-15 minutes until cheese just melts. Switch oven to broil and broil for 5-10 minutes or until crust is browned and pizza is fully cooked.
12. Serve: Garnish pizza with cucumber slices and drizzle with remaining tzatziki sauce. Slice and enjoy your gyro-inspired Mediterranean pizza.

Notes

• Make sure the water for activating yeast is not hotter than 110°F to avoid killing the yeast.
• Use a pizza stone for a crispier crust; preheating it is crucial for best results.
• You can substitute gyro meat with lamb or beef if unavailable.
• Chilling the tzatziki sauce enhances its flavors and prevents it from spreading too much on the dough.
• If you don’t have parmesan or feta, other cheeses like mozzarella can be used, but feta complements the flavors best.
• Letting the dough rest again after shaping improves texture and rise during baking.
• Broiling at the end ensures a nicely browned and crisp crust, so watch closely to prevent burning.

Keywords: Gyro Pizza, Tzatziki Sauce, Mediterranean Pizza, Greek Yogurt Pizza, Homemade Pizza Dough, Roasted Vegetables Pizza