Gyro Pizza is a fusion of Greek toppings with Italian pizza, making this innovative recipe a go-to in our household. There are various ways to adjust this delicious recipe to satisfy your taste buds!
top with tzatziki sauce and pickled onions- optional
Instructions
IN ADVANCE - Make lamb meatballs and tzatziki sauce.
Make the flatbread crust.Combine the flatbread ingredients in a large food processor – flour, parmesan cheese, salt, and red pepper flakes. Pulse and then add the olive oil and hot water. Pulse again until the dough forms into a ball. Remove the dough to a bowl and either rest until ready to form crust or make the crust immediately.Use a well-floured surface to roll the flatbread dough out. Add it to a large sheet pan that has been sprayed with oil and sprinkled with cornmeal. Prick the dough with a fork all over the surface.Par-bake the crust for 8-9 minutes. Remove and add toppings.
Add some of the toppings. To the par-baked crust, add a layer of hummus, some sliced (cooked) lamb meatballs, chopped tomatoes, sliced olives, and shredded mozzarella cheese.
Bake. Bake for another 9-10 minutes or until you get a crispy crust that is golden brown to your liking. Remove from the oven.
Add remaining toppings. Then add the chopped cucumbers, feta cheese, and pickled onions.
Serve. Then slice the gyro pizza into squares and serve with dollops of tzatziki sauce. Pair with a side salad with bright Mediterranean flavors.
Notes
Storing – Store leftover flatbread (with toppings) in the refrigerator for up to three days.
Freezing – You can freeze the par-baked flatbread for a month or so (tightly wrapped). Just remove it and let it completely thaw out before adding toppings.