Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cup flour (+ more for dusting)
  • 1 packet quick rise yeast
  • 2 teaspoons salt
  • 3/4 cup warm water (~110°F)
  • 2 tablespoons olive oil
  • 1 cup plain Greek yogurt
  • 4 tablespoons Greek marinade or dressing
  • 3 tablespoons garlic (minced)
  • 12 strips gyro meat (chopped)
  • 1/2 small red onion or shallot (sliced into rings)
  • 8 cherry tomatoes (sliced)
  • 1/4 red/orange bell pepper (sliced into rings)
  • 5 artichoke hearts (sliced)
  • 2 portabella mushrooms (chopped)
  • 2 tablespoons fresh dill
  • 1 tablespoon lemon juice
  • 1 English cucumber (sliced for topping, optional)
  • salt & pepper (to taste)

Instruction

  • Activate the yeast in the lukewarm water (not exceeding 110°F) for 10 minutes or until the water is frothy.
  • In a large bowl, mix the flour and oil until a crumbly dough forms. Make a well in the center and pour in the water. Use a wooden spoon to stir until a thick and sticky dough has formed.
  • Transfer the dough to a flour-dusted surface and use your hands to knead the dough for about 10 minutes, or until the dough has softened. Use oil to keep the dough from getting too dry. Place in a greased bowl, cover with plastic wrap, and leave in a warm place for about an hour or until the dough has doubled in size.
  • While the dough is rising, preheat the oven with a pizza stone under the broiler on high for 30 minutes, then heat the oven to 375°F for another 30 minutes prior to cooking (Tip: I just left the oven on while preparing the rest of the ingredients).
  • Slice the cherry tomatoes and artichokes on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, pepper, and parsley. Place the baking sheet on the pizza stone and bake the tomatoes and artichokes for 10-15 minutes, or until the tomatoes are shriveled and the artichokes have started to brown.
  • Mix together the dill, lemon juice, garlic, and Greek yogurt to make the tzatziki sauce. Let chill in the refrigerator until ready to spread on the pizza.
  • When the dough has doubled in size, punch it down and knead it on a floured surface for a few minutes. Gently form the dough into a disk, place back into the bowl, and let rise another 10-30 minutes.
  • Roll the dough out on a floured surface. Spread corn meal on a wooden cutting board, or onto the pizza stone directly if no wooden slide is available. Shape into a general circle or square.
  • Brush the dough with 1-2 tablespoons of the Greek marinade. Spread 3/4 of the tzatziki sauce onto the pizza dough, leaving a crust around the edges.
  • Top the pizza with the chopped gyro meat, chopped mushrooms, roasted tomatoes and artichokes, and pepper and onion slices. Sprinkle on the feta cheese.
  • Bake in the oven at 375°F for 10-15 minutes, or until the cheese is just melting. Turn the broiler on heat for an additional 5-10 minutes, or until the crust is browned and the pizza is cooked through.
  • Garnish with cucumber slices and additional tzatziki sauce. Enjoy!