Gyro Pizza Recipe

Slice/Heat the meat

If using a block of gyro meat, slice very thin across the grain. Heat a large skillet over medium-high heat with 1 tsp olive oil. Add gyro slices in a single layer (work in batches if needed). Sear 1–2 minutes per side until edges are browned and slightly crisp. Season with 1/2 tsp dried oregano and 1/4 tsp black pepper while cooking. Remove to a plate and keep warm.

Position a rack in the middle of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly oil a baking sheet or dust a pizza peel with semolina/flour.

On a lightly floured surface, stretch or roll the pizza dough to a roughly 12-inch circle (about 1/4-inch thick). Transfer to the prepared baking sheet or a lightly floured pizza peel.

Combine 1 tbs olive oil with 1 tsp minced garlic and brush mixture lightly over the dough surface, leaving a 1/2-inch rim for the crust.

If using tomato paste/pizza sauce, spread 2 tbs in a thin, even layer over the oiled dough (optional — tzatziki will also be added after baking).

Evenly sprinkle 1 1/2 cups shredded mozzarella across the dough, leaving the rim clear.

Scatter the seared gyro meat over the cheese in an even layer.

Dot 1/2 cup crumbled feta across the top, then arrange the thinly sliced red onion and tomato slices evenly over the pizza.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, or until the crust is golden and cheese is bubbly and slightly browned. Rotate halfway if your oven has hot spots.

Remove the pizza from the oven and let rest 2–3 minutes on the baking surface to set.

Drizzle or dollop 1/2 cup tzatziki over the center of the pizza, or serve tzatziki on the side for guests to add. Squeeze the juice of 1/2 lemon over the toppings, sprinkle 2 tbs chopped parsley, and season lightly with 1/4 tsp salt and optional red pepper flakes.

Slice into 6–8 slices and serve hot. Offer extra tzatziki on the side.