Greek Gyro Pizza with Tzatziki and Roasted Peppers

Quick Recipe Version (TL;DR)

• Yield: 1 × 12-inch pizza (about 4 servings)
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (450 g) pizza dough, at room temperature
• 3 Tbsp olive oil, divided
• 1 1/2 cups (6 oz) shredded low-moisture mozzarella
• 1/4 cup crumbled feta (optional but delicious)
• 8 oz ground lamb, beef, or 50/50 mix
• 3/4 tsp kosher salt, 1/2 tsp each dried oregano and ground cumin, plus black pepper and paprika
• 1 small garlic clove and 1 Tbsp finely grated onion (or 2 tsp onion powder)
• 1/2 small red onion, very thinly sliced
• 1/2 cup sliced roasted red peppers (jarred, drained)
• 1/2 cup full-fat Greek yogurt
• 1/3 cup finely grated cucumber, squeezed dry
• 1 Tbsp lemon juice, 2 Tbsp chopped fresh dill, 1 small garlic clove (for tzatziki)

Do This

• 1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 20 minutes. Let dough sit at room temperature.
• 2. Mix ground meat with spices, salt, garlic, and onion. Form into a 1/2-inch-thick oval patty and pan-sear in 1 Tbsp oil until cooked through, then rest and slice very thinly.
• 3. Make tzatziki: grate cucumber and squeeze dry, then stir with yogurt, lemon juice, olive oil, grated garlic, dill, salt, and a splash of water to reach drizzle consistency.
• 4. Stretch dough to a 12-inch round on floured parchment. Brush with 1–2 Tbsp olive oil. Scatter mozzarella, then red onion, roasted peppers, and sliced gyro meat on top. Add feta if using.
• 5. Slide parchment onto the hot stone or baking sheet. Bake 10–14 minutes until crust is deep golden with browned spots and cheese is bubbling.
• 6. Cool 2–3 minutes. Drizzle generously with tzatziki, sprinkle with fresh dill, slice into wedges, and serve immediately.

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Why You’ll Love This Recipe

• All the flavors of a Greek gyro wrapped up in a crisp, bubbly pizza crust.
• Olive-oil base keeps the pizza light while letting the savory gyro meat and creamy tzatziki shine.
• Balanced textures: chewy crust, tender spiced meat, sweet roasted peppers, and cool, tangy sauce.
• Great use of store-bought dough and jarred roasted peppers for a restaurant-style dinner at home.

Grocery List

• Produce: 1 small red onion, 1 small cucumber, 1–2 lemons, 1 small garlic bulb, fresh dill, optional: extra fresh herbs (parsley, mint) for garnish.
• Dairy: Low-moisture mozzarella cheese, feta cheese (optional), full-fat Greek yogurt.
• Pantry: Pizza dough (or ingredients if making your own), ground lamb and/or beef, jarred roasted red peppers, olive oil, kosher salt, black pepper, dried oregano, ground cumin, paprika, optional: ground coriander, cinnamon or allspice.

Full Ingredients

For the Pizza Base & Toppings

• 1 lb (450 g) pizza dough, homemade or store-bought, brought to room temperature 30–45 minutes before baking
• 2 Tbsp olive oil, divided (for brushing the dough and tossing toppings)
• 1 1/2 cups (about 6 oz / 170 g) shredded low-moisture mozzarella cheese
• 1/4 cup (about 1 oz / 30 g) crumbled feta cheese (optional but highly recommended)
• 1/2 small red onion, very thinly sliced (about 1/2 cup loosely packed)
• 1/2 cup sliced roasted red bell peppers (from a jar, well drained and patted dry)

For the Quick Gyro-Style Meat

• 8 oz (225 g) ground lamb, beef, or a 50/50 mix
• 1 small garlic clove, finely minced or grated
• 1 Tbsp finely grated onion (or 2 tsp onion powder)
• 3/4 tsp kosher salt (use 1/2 tsp if using table salt)
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander (optional but adds great depth)
• 1/4 tsp paprika (smoked or sweet)
• 1/4 tsp freshly ground black pepper
• Pinch ground cinnamon or allspice (optional, for classic gyro warmth)
• 1 Tbsp olive oil (for cooking the meat)

For the Tzatziki Drizzle

• 1/2 cup (120 g) full-fat Greek yogurt
• 1/3 cup finely grated cucumber (about 1/3 of a small cucumber), excess moisture squeezed out
• 1 small garlic clove, finely grated or pressed
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp extra-virgin olive oil
• 2 Tbsp finely chopped fresh dill
• 1/8–1/4 tsp kosher salt, to taste
• 1–2 tsp cold water, as needed to thin to a pourable consistency

To Finish

• 2–3 Tbsp loosely packed fresh dill fronds, for garnish
• Lemon wedges, for serving (optional but lovely)

Step-by-Step Instructions

Step 1: Preheat the oven and get the dough ready

Place a pizza stone, baking steel, or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C) for at least 20 minutes so the surface is blazing hot.

Meanwhile, take your pizza dough out of the fridge (if chilled) and let it sit at room temperature for 30–45 minutes. This relaxes the gluten and makes the dough much easier to stretch without springing back or tearing.

Step 2: Mix and cook the gyro-style meat

In a medium bowl, combine the ground meat with minced garlic, grated onion (or onion powder), kosher salt, dried oregano, ground cumin, coriander (if using), paprika, black pepper, and optional cinnamon or allspice. Use your hands or a fork to mix just until evenly combined. Do not overwork the meat or it can become dense.

Shape the mixture into a large oval patty about 1/2 inch (1.25 cm) thick. Heat 1 Tbsp olive oil in a medium skillet over medium-high heat. When hot, add the patty and cook for 4–5 minutes per side, until deeply browned and cooked through (an instant-read thermometer should read 160°F / 71°C).

Transfer the cooked patty to a cutting board and let it rest for 5 minutes. Then slice it across the grain into thin strips, as you would gyro meat. Set aside.

Step 3: Make the tzatziki sauce

While the meat cooks or cools, prepare the tzatziki. Grate the cucumber on the small holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink to remove as much liquid as possible. This step keeps your sauce thick and prevents the pizza from getting watery.

In a small bowl, combine the Greek yogurt, drained cucumber, grated garlic, lemon juice, extra-virgin olive oil, chopped dill, and salt. Stir until smooth. If the sauce is too thick to drizzle, whisk in 1–2 tsp cold water, a little at a time, until it flows off a spoon but still coats the back of it. Taste and adjust salt or lemon if needed. Refrigerate until ready to use.

Step 4: Prep the toppings

Thinly slice the red onion, aiming for very fine half-moons so the onion softens quickly in the oven. If you prefer a milder onion flavor, you can soak the slices in cold water for 10 minutes, then drain and pat dry before using.

Drain the roasted red peppers and pat them dry with paper towels so they do not release extra moisture on the pizza. Slice into thin strips. Shred the mozzarella if it is not pre-shredded, and crumble the feta if using. Roughly chop a small handful of fresh dill for garnish.

Step 5: Stretch the dough and build the pizza

Place a sheet of parchment paper on your counter and lightly dust it with flour. Set the dough in the center and gently press it out into a flat disk. Then use your fingertips and knuckles to stretch the dough into a 12-inch (30 cm) circle, leaving a slightly thicker edge for the crust. If the dough keeps shrinking back, let it rest for 5 minutes and try again.

Brush the surface of the dough with 1–2 Tbsp olive oil, going all the way to the edges. This is your “sauce” and helps create a flavorful, crisp crust. Sprinkle the shredded mozzarella evenly over the dough, leaving a small border. Scatter the sliced red onion and roasted red peppers over the cheese, then distribute the sliced gyro-style meat evenly. If using feta, crumble it over the top.

Step 6: Bake until bubbly and golden

Carefully slide the parchment with the assembled pizza onto a pizza peel or the back of a baking sheet. Open the oven and quickly slide the parchment onto the preheated stone, steel, or inverted baking sheet.

Bake for 10–14 minutes, rotating the pizza halfway through, until the crust is deep golden with some darker, charred spots and the cheese is melted and bubbling. If you like extra browning, you can broil the pizza for the last 1–2 minutes, watching closely so it does not burn.

Step 7: Finish with tzatziki and fresh dill

Carefully remove the pizza from the oven and slide it onto a cutting board. Let it cool for 2–3 minutes so the cheese sets slightly and the toppings stop bubbling.

Drizzle the tzatziki generously over the pizza in zigzags or a loose spiral. Sprinkle with fresh dill fronds and add a few cracks of black pepper if you like. Slice into 6–8 wedges, serve with lemon wedges on the side, and enjoy while hot, with extra tzatziki at the table for dipping the crusts.

Pro Tips

• Get the oven blazing hot. A fully preheated stone, steel, or inverted baking sheet at 475°F (245°C) is key for a crisp, chewy crust with those beautiful blistered spots.
• Slice the meat thinly. Resting the cooked patty, then slicing it across the grain into thin strips, gives you that gyro-style texture and keeps the meat tender instead of chewy.
• Really squeeze that cucumber. Removing excess water from the cucumber keeps the tzatziki thick and prevents sogginess. The drier it is, the creamier the sauce.
• Do not overload the center. Keep toppings in a fairly even, single layer and avoid piling everything in the middle, which can make the dough cook unevenly.
• Adjust onion intensity to your taste. For a sharper bite, use raw onion as is; for a gentler flavor, briefly soak slices in cold water and pat dry before topping.

Variations

• Chicken gyro pizza: Swap the lamb/beef for thinly sliced cooked chicken seasoned with oregano, garlic, lemon, and olive oil. Scatter it over the cheese before baking, then finish with tzatziki and dill as directed.
• Vegetarian Greek flatbread: Skip the meat and add marinated chickpeas or crumbled baked falafel on top of the cheese. After baking, add tzatziki, dill, and a few cherry tomato halves or Kalamata olives.
• Mini pitas for a party: Use small store-bought Greek pitas or naan instead of one large dough. Top each individually and bake 6–8 minutes for fun, hand-held gyro pizzas.

Storage & Make-Ahead

Leftover pizza keeps well: let slices cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes, or in a covered skillet over medium-low heat until the crust is crisp and the cheese is hot. Store tzatziki separately in a covered container in the fridge for up to 3 days; stir before using. The gyro-style meat can be cooked up to 3 days ahead and refrigerated; rewarm gently before topping the pizza, or add it straight from the fridge and let the oven heat it through. Pizza dough can be made or purchased up to 1–2 days ahead and kept chilled; just be sure to let it come to room temperature before stretching.

Nutrition (per serving)

Approximate values per serving (1/4 of the pizza, assuming all toppings and feta are used): about 610 calories, 32 g protein, 55 g carbohydrates, 28 g fat, 11 g saturated fat, 4 g fiber, and around 900 mg sodium. Exact numbers will vary based on the specific dough, cheeses, and meat you use.