Gyro Pizza

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“I made this for lunch today with ground lamb. This pizza is a definite keeper.”

—Susan

Gyro Pizza Is A Mediterranean Mash-Up Worth Heating the Oven For

Is it a gyro? Is it a pizza? Why not both?

Sometimes dinner just wants to have a little fun, and this Gyro Pizza recipe is bringing its A-game. Perfect for those nights when you’re craving something warm, cheesy, and loaded with Mediterranean flavor, but you’re also not trying to deal with pita bread or a slow cooker.

If you’re a fan of creamy tzatziki, crispy gyro meat, and melty mozzarella, you’re going to want to make this ASAP.

This recipe really hits the easy button because we picked up some prepared gyro meat from a local take-out spot. Occasionally, you can find frozen gyro meat, but you’ll have a better pizza at the end if you get the good stuff from your local spot.

Lamb Gyro Pizza Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

For the Tzatziki Sauce:

• garlic – just a little raw garlic adds a punchy kick! Mince it finely so it blends smoothly into the sauce.
• English cucumber – this type is seedless and less watery, which is ideal. Shred it, then squeeze out the excess moisture so your sauce stays thick and creamy.
• Greek yogurt – the rich, tangy base of the sauce. Use full-fat for the creamiest results.
• fresh dill – adds that classic herbal, slightly grassy flavor that makes tzatziki sing.
• lemon juice – brightens everything up with a bit of acidity. Fresh is best!
• kosher salt – enhances the flavors and helps balance the tang.
• ground black pepper – a little goes a long way to add subtle heat and complexity.

For the Gyros Pizza:

• homemade or store-bought pizza dough – whatever works for you! Just aim for something that gets crispy on the bottom and chewy in the middle.
• nonstick cooking spray – helps prevent sticking and promotes golden, crispy edges.
• hummus (classic or flavored) – a savory, creamy base instead of tomato sauce adds richness and a hint of nuttiness.
• fresh mozzarella cheese – melts beautifully and gives you those dreamy, gooey cheese pulls.
• prepared gyro meat (lamb works great!) – hearty, seasoned, and flavorful! This is the star of the show.
• red onion – for a bit of sharpness and color. Roasts up slightly sweet in the oven.
• cherry tomatoes – juicy bursts of freshness that balance the richness of the meat and cheese on this Greek gyro pizza.
• English cucumber – a cool, crisp topping added after baking for contrast and crunch.
• feta cheese – salty, tangy, and delicious. Sprinkle it on just before serving for maximum flavor impact.

Not a fan of tzatziki? Try this Creamy Feta Dressing instead!

How To Make Homemade Gyro Pizza

1. PREP THE TZATZIKI. In a medium bowl, stir together the garlic, shredded cucumber, Greek yogurt, dill, lemon juice, salt, and pepper until it’s all married together into creamy, herby bliss. Set it aside—or pop it in the fridge if you like your tzatziki chilly.

2. GET THE DOUGH READY. Pop your pizza stone in the oven and preheat the oven. Stretch your dough into about a 14-inch circle—no need for perfection here; rustic edges are part of the charm.

3. PAR-BAKE THE CRUST. Carefully pull the hot pizza stone out (oven mitts, please!), spritz with nonstick spray, and lay the dough on top. Bake for 6 minutes to give it a head start.

4. ADD THE TOPPINGS. Take the crust out and layer on the flavor. Start with a generous spread of hummus (this is your “sauce”), then scatter on the mozzarella cubes, gyro meat, and thinly sliced red onion.

5. FINAL BAKE. Slide it back into the oven for about 8 more minutes, until the cheese is melted and bubbling and everything smells like heaven.

6. FINISHING TOUCHES. Top your masterpiece with cherry tomatoes, diced cucumber, and a sprinkle of feta. Slice it up and serve each piece with a dollop—or a drizzle—of that dreamy tzatziki.

How To Store Leftovers

If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 2 days.