Gyro Pizza with Tzatziki Drizzle (Print Version)

# Ingredients:

→ Dough

01 - 280 g all-purpose flour, plus extra for dusting
02 - 7 g instant (quick rise) yeast
03 - 2 teaspoons fine sea salt
04 - 180 ml warm water, approximately 43°C
05 - 2 tablespoons extra virgin olive oil

→ Toppings

06 - 240 ml plain Greek yogurt
07 - 4 tablespoons Greek marinade or Greek-style dressing
08 - 3 tablespoons fresh garlic, minced
09 - 12 strips cooked gyro meat, chopped
10 - 0.5 small red onion or shallot, sliced into rings
11 - 8 cherry tomatoes, sliced
12 - 0.25 red or orange bell pepper, sliced into rings
13 - 5 artichoke hearts, sliced
14 - 2 portabella mushrooms, chopped
15 - 2 tablespoons fresh dill, chopped
16 - 1 tablespoon freshly squeezed lemon juice
17 - 1 English cucumber, thinly sliced (optional for topping)
18 - Salt, to taste
19 - Black pepper, to taste

# Instructions:

01 - Combine the warm water and instant yeast, allowing the mixture to sit for 10 minutes until frothy.
02 - In a large bowl, whisk together flour and salt. Add olive oil and mix until a crumbly texture forms. Create a well in the center and pour in the yeast mixture. Mix with a wooden spoon until a sticky dough forms.
03 - Transfer dough to a floured surface. Knead for 10 minutes until smooth and elastic. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for 1 hour or until doubled in volume.
04 - Preheat oven with a pizza stone under the broiler set to high for 30 minutes, then reduce heat to 190°C and continue preheating for another 30 minutes.
05 - Arrange sliced cherry tomatoes and artichoke hearts on a parchment-lined baking tray. Drizzle with olive oil, season with salt, pepper, and parsley. Roast on the pizza stone for 10-15 minutes until tomatoes are shriveled and artichokes are browned.
06 - In a bowl, combine Greek yogurt, fresh dill, lemon juice, and minced garlic. Chill the sauce until assembly.
07 - Punch down the risen dough and knead briefly on a floured surface. Shape into a disk and allow to rise for another 10–30 minutes.
08 - Roll out the dough on a floured surface to desired thickness. Sprinkle a wooden board or pizza stone with cornmeal if not using a wooden slide. Shape into a round or square.
09 - Brush the dough with 1–2 tablespoons Greek marinade and spread three-quarters of the tzatziki sauce evenly, leaving a border for the crust.
10 - Layer the dough with chopped gyro meat, mushrooms, roasted tomatoes and artichokes, sliced onion and bell pepper.
11 - Bake at 190°C for 10–15 minutes until the cheese is melting. Switch to broil and cook an additional 5–10 minutes until the crust is well browned and the pizza is thoroughly cooked.
12 - Top with cucumber slices and drizzle with remaining tzatziki sauce before serving.

# Notes:

01 - For best results, allow the dough sufficient rising time for a light and airy crust.
02 - Chilling the tzatziki allows flavors to meld, enhancing the finished dish.
03 - Stone baking yields a crispier base, but a standard baking tray can be used if necessary.

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