Greek Recipe

Make the dough

In a large bowl combine 3 cups flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Stir to mix. Add 1 cup warm water and 2 tbsp olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Alternatively knead in a stand mixer with dough hook on medium speed for 5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place for 45–60 minutes, until doubled.

When risen, punch down and divide dough into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes before shaping.

Prepare meat mixture

In a medium bowl combine 1 lb ground lamb, 0.5 lb ground beef, 1/2 cup grated onion, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt and 1/2 tsp black pepper. Mix until just combined — avoid overworking so meat stays tender.

Form thin patties or a loose log about 1/2–3/4 inch thick. For best texture, refrigerate 15–20 minutes to firm up.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook patties or crumbled meat 3–4 minutes per side until well browned and cooked through (internal temperature 160°F / 71°C for beef/lamb). Break up larger pieces with a spatula so you have small bite-sized gyro-style meat pieces.

Transfer cooked meat to a plate lined with paper towels to drain and keep warm.

Make the sauce

Grate 1/2 cup cucumber, then press in a sieve or towel to remove excess moisture. In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp chopped dill, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and refrigerate at least 15 minutes to let flavors meld.

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line with parchment.

On a floured surface, stretch or roll one dough portion into a 12-inch round (about 1/4-inch thick). Transfer to a peel or prepared baking sheet.

Spread a thin layer (optional) of olive oil over the dough to keep base crisp. Evenly sprinkle 1 cup shredded mozzarella across the surface, leaving a small border for the crust.

Scatter half of the cooked gyro meat evenly over the cheese. Top with half of the thinly sliced red onion, half of the sliced tomatoes, and a few halved kalamata olives if using. Sprinkle 3/8 cup (half of 3/4 cup) crumbled feta over the top and 1 tbsp chopped parsley.

Slide pizza onto the preheated stone or place baking sheet in oven. Bake 8–10 minutes, or until crust is golden and cheese is bubbling. Rotate once halfway for even browning.

Remove pizza from oven and let rest 2 minutes. Drizzle or dollop about 2–3 tbsp cucumber sauce over the hot pizza, or serve sauce on the side for guests to add. Finish with an extra sprinkle of parsley if desired.

Repeat assembly and baking steps for second dough portion and remaining toppings, or refrigerate extra cooked meat and sauce for up to 3 days.