Gyro pizza is a crispy flatbread loaded with warm sliced gyro meat, melted feta, and cool tzatziki sauce. It comes together in about 14 minutes, and it's my favorite way to turn leftover gyro meat into a fast weeknight dinner instead of letting it sit in the fridge.
Why You'll Love This Gyro Pizza Recipe
This recipe takes everything you love about a classic gyro sandwich and puts it on a flatbread instead of wrapping it in pita.
It's a personal-sized pizza, so every person at your table can build theirs exactly the way they like it. My husband always skips the red onions; my kids pile on extra feta. Nobody has to compromise.
It's also the best use I've found for leftover gyro meat. If you've got sliced gyro sitting in the fridge from another meal, this recipe turns it into dinner in under 15 minutes.
- Ready in 14 minutes, start to finish
- Fully customizable, topping by topping, person by person
- The best way to use up leftover gyro meat
- Scales easily from a single personal pizza to a full spread for a crowd
Ingredient Notes
Here's what you'll need to build your gyro pizza, plus a few notes on what to buy and why.
- Gyro meat - leftover is perfect here. Slice it thin so it warms through in the short bake time. My gyro meat recipe covers sous vide, oven, and rotisserie methods if you're starting from scratch.
- Pita bread - I grab mine at the grocery store. Leftover naan bread works too; it's not traditional, but I like the texture.
- Olive oil - just enough to brush the flatbread so it crisps instead of steams.
- Feta cheese - crumbled is fine, but I like breaking off a piece from a block of feta for bigger, creamier bites.
- Red onion - thinly sliced. Go easy here if you're not an onion person; a little goes a long way raw.
- Cucumber - seeded and diced small so it doesn't water down the pizza.
- Tomato - seeded and diced for the same reason.
- Mint leaves - sliced thin. This is the ingredient people forget and then miss.
- Tzatziki sauce - homemade is my favorite, and it takes ten minutes to throw together.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
No pita on hand? A premade pizza crust, naan, or flatbread all work in place of pita. If you want a crispier base closer to a real pizza crust, use your favorite pizza dough and pre-bake it for a few minutes before topping.
Gluten-free? Swap in a gluten-free pita or flatbread; the rest of the recipe stays exactly the same.
No gyro meat? Sliced rotisserie chicken, seasoned ground lamb, or even shawarma-style beef all work in a pinch. It won't be a true gyro pizza, but it'll still be a good one.
Dairy-free? Skip the feta and swap the tzatziki for a dairy-free yogurt-based sauce with the same lemon, garlic, and dill.
How to make Gyro Pizza
Preheat the oven.
Set your oven to 425°F. A hot oven is what gets you a crisp edge on the pita instead of a soggy one.
Brush the flatbread with olive oil
Lay your pita or flatbread on a baking sheet and brush the top lightly with olive oil, edge to edge. This is what crisps the crust while it bakes.
Layer on the meat, feta, and onion
Scatter the sliced gyro meat evenly over the crust, then add the crumbled feta and slivered red onion. Keep the layer even so every bite gets a little of everything.
Bake until the cheese is golden
Bake for 8-10 minutes, until the feta takes on some color at the edges and the pita is crisp underneath. You'll know it's ready when the crust holds its shape if you lift a slice.
Top with the fresh ingredients
Pull the pizza out and move it to a serving tray. Add the diced cucumber and tomato, dollop on the tzatziki sauce, and finish with the sliced mint. These go on after baking so they stay cool and fresh against the warm crust.
Tips for the Best Gyro Pizza
- Use a pizza stone if you have one. Preheating a stone (or even an overturned baking sheet) in the oven gets you a crisper bottom crust than baking directly on a cold pan.
- Don't overload the toppings. A thin, even layer of meat and cheese bakes more evenly than a heavy pile, and it keeps the crust from going soggy in the middle.
- Seed your cucumber and tomato. This is a small step that keeps your finished pizza from turning watery once the fresh toppings hit the warm crust.
- Reheat leftover gyro meat before it's cold. If your gyro meat has been in the fridge, give it a quick warm-up before layering it on; it heats through faster and more evenly on the pizza that way.
Variations
Swap the cheese. Mozzarella instead of or alongside feta gives you a meltier, more classic-pizza feel while still keeping the gyro flavors up top.
Change the protein. This works with chicken gyro meat, seasoned ground lamb, or even leftover beef gyro if that's what's in your fridge.
Make it a crowd-pleaser. Build this on a full-size pizza crust instead of individual pitas, then cut it into slices for a party appetizer. It's a great option for game day or a casual get-together.
Serving Suggestions
Gyro pizza is filling enough to stand on its own for lunch or a quick dinner. For a fuller spread, a simple cucumber and tomato salad or a bowl of olives on the side rounds it out nicely without competing with the flavors already on the pizza.
Storage and Make-Ahead Tips
To make ahead: Slice your gyro meat and make the tzatziki sauce up to 2 days in advance and store separately in the fridge. Dice the cucumber and tomato the day you plan to serve, since they hold up better fresh.
To store leftovers: Refrigerate any leftover baked pizza in an airtight container within 2 hours of baking. It'll keep for 3-4 days.
To reheat: Warm leftover pizza in a 350°F oven or toaster oven for a few minutes, just until heated through, rather than the microwave, which will make the crust soft. If your pizza already has the fresh toppings (cucumber, tomato, tzatziki) on it, remove those before reheating and add them back cold afterward.
To freeze: Freeze the baked pizza before adding the fresh toppings and tzatziki. Wrap tightly and freeze for up to 3 months. Thaw and reheat in the oven, then finish with the fresh toppings and sauce right before serving.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Gyro pizza is my take on a classic gyro sandwich, built on a flatbread instead of wrapped in pita. It has all the same flavors: seasoned meat, feta, tomato, cucumber, red onion, and tzatziki sauce.
Definitely! This recipe is written for a personal-sized pizza, but you can build it on a larger pizza crust and cut it into slices for a group. It makes a great appetizer for a party.
Gyro meat is seasoned meat, traditionally cooked on a vertical rotisserie and sliced thin. It's most often made from beef, lamb, or chicken, and it's the same meat you'd find wrapped in a pita at a Greek restaurant.
Yes, but freeze it before adding the fresh toppings and tzatziki. Add those fresh after reheating so they don't turn watery in the freezer.
Naan, a premade pizza crust, or your favorite flatbread all work well. It won't be traditional, but it'll still taste great.
Yes. Skip the feta and swap in a dairy-free tzatziki made with a plant-based yogurt; the rest of the recipe stays the same.
About 14 minutes total: 4 minutes to prep and 10 minutes in the oven, plus a few minutes to add the fresh toppings at the end.
Ingredients
- 3 slices (3 slices) Gyro Meat
- 1 (1) Pita bread
- 1 ½ Teaspoon (1.5 Teaspoon) Olive oil
- ¼ Cup (59.15 Gram) Fetta crumbled
- 2 Tablespoon (2 Tablespoon) Onion thinly sliced
- 2 Tablespoon (2 Tablespoon) Cucumber seeded, diced
- 2 Tablespoon (2 Tablespoon) Tomato seeded, diced
- 6 (6) Mint leaves thinly sliced
- ¼ Cup (59 Gram) Tzatziki Sauce
Instructions
- Preheat the oven to 425.
- Brush olive oil on the flatbread.1 Pita bread, 1 ½ Teaspoon (1.5 Teaspoon) Olive oil
- Layer on thinly sliced gyro meat, diced tomatoes, slivered red onions, and crumbled feta cheese.3 slices Gyro Meat, 2 Tablespoon Onion, 2 Tablespoon Tomato, ¼ Cup (59.15 Gram) Fetta
- Bake for 8-10 minutes or until the cheese takes on some color.
- Transfer the pizza to a serving tray and add diced cucumbers, diced tomatoes, dollops of tzatziki sauce, and spinkle with mint leaves.2 Tablespoon Cucumber, ¼ Cup (59 Gram) Tzatziki Sauce, 6 Mint leaves
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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