This scrumptious grilled gyro flatbread begins with prepared pizza dough, and adds all the flavors of a memorable gyro sandwich.
Ingredients
- pizza dough: 1 pound
- olive oil: 1 Tbsp (or as needed)
- tzatziki sauce: 0.33333 cup
- quesadilla cheese: 0.33333 cup (shredded)
- crumbled garlic & herb seasoned feta cheese: 0.25 cup
- ounces prepared gyro meat: 2 piece (chopped)
- Roma tomato: 1 piece (sliced)
- black olives: 2 Tbsp (sliced)
- sprigs fresh dill, torn: 2 piece (or as needed, optional)
Metric Conversion
Stages of cooking
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Preheat a gas grill with all burners on High for 10 to 15 minutes. Shape pizza dough and brush one side with olive oil.
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Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat.
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Carefully place dough, olive oil side facing down, onto the grill over direct heat. Close the cover. Let dough grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.
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Use tongs to move dough to the indirect heat without turning dough over, and grill for 2 to 3 more minutes. Transfer dough to a baking sheet.
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Spread tzatziki sauce over dough. Add quesadilla cheese, feta cheese, gyro meat, tomato slices, and black olives.
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Return pizza to grill over indirect heat, and grill until cheese has melted, 3 to 4 minutes. Top with sprigs of fresh dill, Cut into wedges and serve. Cook’s Note I buy dough at Aldi in the freezer section and divide it in half to make 2 pizzas, and I buy cooked, ready-to-eat gyro meat at a local Greek shop.
