Greek Combo Pizza Recipe
Regular crust pizza with tomato sauce, gyro meat, olives, onions, oregano, fresh tomatoes, and feta cheese.
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Ingredients
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Dough & Base
Sauce
Toppings
Method
Dough & Base
Prepare oven and dough
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a work surface with 1–2 tablespoons flour. Pat or roll the pizza dough into a 12-inch circle (or desired size) about 1/4-inch thick. Transfer to a piece of parchment paper or a well-floured pizza peel. Brush the dough edge lightly with 1 tablespoon olive oil to help browning.
Sauce
Season sauce
In a small bowl, stir together 3 tablespoons tomato pizza sauce with 1 teaspoon minced garlic and 1 teaspoon dried oregano. Taste and adjust seasoning with a pinch of salt if needed. Spread the seasoned sauce evenly over the rolled-out dough, leaving a 1/2-inch rim for the crust.
Toppings
Prepare gyro meat (if pre-cooked)
If your gyro meat is pre-cooked but chilled, warm it gently in a skillet over medium heat for 2–3 minutes until hot and slightly crisp at the edges. If raw, slice thin and cook in a skillet with 1 teaspoon olive oil over medium-high heat until fully cooked and browned, about 5–7 minutes. Drain any excess fat and set aside.
Assemble pizza
Sprinkle 1 cup shredded mozzarella evenly over the sauced dough. Distribute warmed gyro meat (about 8 oz) evenly across the pizza. Scatter 1 cup halved kalamata olives, 1/2 cup thinly sliced red onion, and 1 cup sliced or diced vine-ripened tomato over the meat. Crumble 3 oz feta cheese evenly across the top.
Season and bake
Sprinkle 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper evenly over the assembled pizza. Using the parchment paper or a floured peel, transfer the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbly and beginning to brown. Rotate the pizza halfway through baking for even color.
Finish and serve
Remove the pizza from the oven and let rest 2–3 minutes. Optionally squeeze lemon wedges over the top for brightness. Slice into 8 pieces and serve hot. Offer extra crumbled feta, oregano, or tzatziki on the side if desired.