Gyro Pizza

Let me start by saying nothing beats a good slice of pizza. A while ago I would have thought that a simple taco, or maybe even a cheese burger would trump a slice of pizza, but I think I am sticking with the pizza. You have probably noticed that I have been making a lot of pizzas recently, and different ones at that. Everything from the Muffuletta pizza, the BBQ pizza, the jalapeño popper pizza, and the buffalo mac and cheese pizza, only to name a few. Well, low and behold as I was shuffling through some items in my freezer, I noticed a package of homemade gyro meat that I had recently made, and as I already had a batch of dough prepared, it came to me that a nice gyro pizza would be pretty darn awesome.

Gyro Pizza Recipe

I don’t know about you, but I love a gyro sandwich. There is something about the flavor, texture, those thick onions, tomatoes, and tzatziki sauce that, well, is a perfect combination. As sloppy as eating a gyro can be, depending on how it is prepared, I figured that a pizza would be a great vehicle to serve everything you love in a gyro on.

Lets get started.

Ingredients for the pizza dough: (Makes 2 pizzas):

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Ingredients for the Gyro Pizza: (Makes 1 pizza)

  • 1 cup of pizza sauce
  • 2 cups of shredded Mozzarella cheese
  • 1/2 cup of feta cheese, crumbled
  • 1 cup of cooked gyro meat, chopped
  • 1/2 cup red onion, thinly sliced
  • 1 medium tomato, chopped
  • 4 tbsp tzatziki sauce, drizzled

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours. You can do this ahead of time as well, and place in an oiled container, big enough to house the dough, and place in the refrigerator overnight.

Preheat your oven to 475 degrees, and place your pizza stone, or sheet pan in the oven to preheat. Once preheated, let the stone stay in the oven for about 10 minutes to get nice and hot.

Once risen, divide into two portions. With one of the portions, add some flour to a large pastry board, and take that portion of the dough, and form into a large enough piece to place onto your pizza stone.

How to make a gyro pizza

Once the pizza stone is hot, carefully place the formed pizza dough onto the stone. Lay on the sauce and evenly spread it onto the pizza dough.

Top with the mozzarella and feta cheese, and evenly distribute that. Top with the chopped gyro meat, and the sliced red onions.

Place in the oven and cook for about 25 minutes or until the crust is nice and golden. Remove and let it sit on an aerated rack, if you have one, for about 5 minutes. Before serving shower the pizza with the fresh, chopped tomatoes and drizzle on the tzatziki sauce. Slice and serve.

This pizza is everything you want in a great gyro, but not as sloppy. You get that familiar bite of the gyro meat and the red onion, and then that fresh tomato and tzatziki sauce hit you and it becomes this rollercoaster ride of flavors. This gyro pizza is one to make, I guarantee it. I hope you enjoy!

Gyro Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 3¾ cup of bread flour
  • 2½ tsp active dry yeast
  • ¾ tsp table salt
  • ¾ plus a pinch of sugar
  • 1⅓ cups of room temperature water
  • Ingredients for the Gyro Pizza: (Makes 1 pizza)
  • 1 cup of pizza sauce
  • 2 cups of shredded Mozzarella cheese
  • ½ cup of feta cheese, crumbled
  • 1 cup of cooked gyro meat, chopped
  • ½ cup red onion, thinly sliced
  • 1 medium tomato, chopped
  • 4 tbsp tzatziki sauce, drizzled
Instructions
  1. Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours. You can do this ahead of time as well, and place in an oiled container, big enough to house the dough, and place in the refrigerator overnight.
  2. Preheat your oven to 475 degrees, and place your pizza stone, or sheet pan in the oven to preheat. Once preheated, let the stone stay in the oven for about 10 minutes to get nice and hot.
  3. Once risen, divide into two portions. With one of the portions, add some flour to a large pastry board, and take that portion of the dough, and form into a large enough piece to place onto your pizza stone.
  4. Once the pizza stone is hot, carefully place the formed pizza dough onto the stone. Lay on the sauce and evenly spread it onto the pizza dough.
  5. Top with the mozzarella and feta cheese, and evenly distribute that. Top with the chopped gyro meat, and the sliced red onions.
  6. Place in the oven and cook for about 25 minutes or until the crust is nice and golden. Remove and let it sit on an aerated rack, if you have one, for about 5 minutes. Before serving shower the pizza with the fresh, chopped tomatoes and drizzle on the tzatziki sauce. Slice and serve.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Gyro Pizza

  1. I made your gyros meat recipe a couple of weeks ago and it was wonderful! I made a pizza with it as well as a pita gyros AND gyros ingredients on a smashed baked potato. All wonderful but have to say, the pizza is spectacular.

    That said, I REALLY like having a way to make the meat, so thanks for all!

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