Robust Gyro Pizza with Tzatziki Drizzle and Greek Flavors
Savor flatbread topped with gyro meat, roasted veggies, and a refreshing tzatziki drizzle for a fresh Mediterranean twist.
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Cooking tools:
- Pizza stone
- Oven
- Mixing bowl
- Wooden spoon
- Baking sheet
- Parchment paper
- Wooden cutting board
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pastry brush
- Spatula
- Pizza cutter
- Serving platter
- Plate
- Grater
- Fine-mesh sieve
- Kitchen towel
- Rolling pin
- Stove
- Pitcher
- Airtight container
- Bench scraper
- Kitchen timer
Ingredients
- 280 g all-purpose flour, plus additional for dusting
- 1 packet (7 g) instant quick-rise yeast
- 2 teaspoons fine sea salt
- 180 ml warm water (approximately 43°C)
- 2 tablespoons extra-virgin olive oil
- 1 cup (240 g) plain Greek yogurt
- 4 tablespoons Greek marinade or Greek vinaigrette dressing
- 3 tablespoons garlic, freshly minced
- 12 slices gyro meat, chopped
- 1/2 small red onion or shallot, sliced into thin rings
- 8 cherry tomatoes, sliced
- Quarter of a red or orange bell pepper, sliced into rings
- 5 artichoke hearts, sliced
- 2 portobello mushrooms, chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 English cucumber, thinly sliced (optional, for garnish)
- Sea salt
- freshly ground black pepper
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