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Gyro Pizza

Gyro Pizza Recipe (mini-rotisserie version!)

Todd Mitchell
A fusion of Greek Gyro (made at home on an improvised gyro, which translates to "rotisserie") with pizza. The mini Gyro stack will make enough meat for 2 pizzas, but the ingredients below are for 1 pizza.
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Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Seasoning the meat 1 day
Total Time 1 day 2 hours 35 minutes
Course Main Course
Cuisine American, Greek
Servings 2 people
Calories 845 kcal

Equipment

  • 1 Outdoor pizza oven Optional
  • 1 Pizza stone/Pizza steel Also optional for cooking your pizza in your indoor oven
  • 1 Skillet cast iron is optional, but it must be oven-safe
  • 1 Cutting board
  • 1 Pizza Cutter
  • 3 Skewers They need to be long enough to hold the trompo together, even when on its side, but not so long they won't fit in your oven. I used two different lengths.

Ingredients
  

  • 10 ounces Pizza Dough (Per dough)

Gyro Meat Stack

  • 5 ounces lamb This is the cooked weight per pizza. My gyro stack was made with 1 lb. of lamb to make 2 pizzas. Shoulder is more traditional but chops also work
  • 1 red onion sliced as described. Nutritional content only uses 1 ounce after cooking.
  • 2 tbsp Greek seasoning This is to season the meat. We love Greektown by Spice House.

For the Pizza Toppings

  • 2 tbsp olive oil
  • 1 tsp Greek seasoning This is to top the pizza. Again, we love Greektown by Spice House.
  • 1 ounces olives chopped
  • 1.5 ounces feta cheese crumbled
  • 2 ounces tomato sliced cherry or chopped regular
  • 4 ounces tzatziki dolloped on top and/or on the side for dipping.

Instructions
 

The Meat:

  • Lamb shoulder is more typical, but I boneless pork loin chops are easier since you don't need to cut them. You can also use beef or chicken - or even a combination.

Season the Meat:

  • Place the meat into a bowl and add the dry seasoning.
  • Ensure the seasoning evenly coats all parts of the meat.
    Seasoned lamb in the bowl.
  • Cover and refrigerate for at least 6 hours (24 is better).

Build the Mini Rotisserie (Gyro Stack)

  • Peel the outer layer of the onion.
  • Slice about a 1" thick piece from the top and bottom. These will serve as the base and the top of the rotisserie stack.
    Slice off the base of the onion.
  • Slice thin (less than 1/2") slices of onion to go between each piece of pork.
  • In a cast iron pan,
  • Layer the seasoned meat and onion on top of each other in alternating layers.
    Layer the onion and lamb.
  • Finish with the other thicker piece onion on top.
    Build your mini "gyro".
  • Use at least 3 skewers from top to bottom to hold the rotisserie together. Make sure the skewers aren't too long to fit in the oven.

Roast the Gyro Stack:

  • Preheat your oven to 275°F.
  • Place the mini trompo on a baking sheet or cast iron skillet and slow roast for 1 1/2 to 2 hours, until the internal temperature of the pork reaches no higher than 145°F.
    If your oven doesn't heat evenly, rotate the gyro stack at least once.
    Check the temperature.
  • During the last 30 minutes, baste the meat with the pan juices for extra flavor and moisture. You can optionally take your rotisserie apart and baste the pan juices between the layers and then reassemble for maximum flavor.
  • You should also preheat your outdoor pizza oven at this point. Use the correct temperature for your pizza dough.

Searing the Gyro stack

  • To get the crispy edge, we are going to rotate the gyro stack on its side in the cast iron pan and baste with juices.
  • Before doing this, make sure your skewers are long enough to hold the stack together when tipped on its side. I used a second set of longer skewers for this step.
    Use the longer skewers when it's on its side.
  • Place the gyro stack in the outdoor pizza oven for about 30 seconds per "side" rotating it until all sides are caramelized (about 2 minutes total).
    If you don't have an outdoor pizza oven, turn on the broiler and place the trompo on its side under the broiler for about 2 minutes per "side", rotating until all sides are caramelized.
    Whichever way you do this, be very careful, as the the meat will burn quickly if not watched.
    Roast the gyro in the pizza oven to get a great sear.
  • Once the gyro stack is done roasting, stand it back up and let it rest for about 10 minutes. Then, thinly slice the lamb and onion off of the stack.
    Homemade gyro rotisserie.
  • Separate out the meat pieces and onion you will use on the pizza.
    Gyro meat - rare.

Preparing the Pizza

  • While the cooked gyro is resting, pre-heat your oven to the temperature required for your pizza. If you are using your outdoor pizza oven again, just leave it on.
  • Dust your work area with flour.
  • Stretch out your dough per its instructions.
  • Add 2 ounces of olive oil to the pizza base.
    Add the olive oil.
  • Add Greek seasoning and spread into the olive oil covering the base of the pizza to about 1/2" from the edge of the crust.
    Add the Greek seasoning.
  • Add the gyro meat and onion. About 4 ounces of gyro meat should be sufficient for a 12" pizza, but you can adjust to your taste.
    Add the meat.
  • Add 2 ounces of crumbled feta.
  • Add 1 ounce of chopped olives and onion.
    Add the onion and olives.
  • Add 1 ounce of sliced cherry tomatoes.
    Add the cherry tomatoes.

Cooking the Pizza

  • Launch the pizza into the oven.
    Launch the pizza.
  • Follow the cooking instructions for your pizza dough. The Gyro meat is already cooked, so a shorter cooking time is fine.
  • Remove the pizza from the oven and transfer to a cutting board.
    Gyro pizza
  • Rest for 3 minutes before garnishing with tzatziki (on top, on the side, or both!) and serve!
    Gyro pizza with a side of tzatziki.

Notes

The Gyro stack uses about 1 lb. of meat and 1 whole red onion, which is enough to top two pizzas after cutting off the fatty bits or remove a bone.  You'll want 4-5 ounces of cooked lamb and about 1 ounce of cooked red onion per pizza, which is what the nutritional facts include.
If you are using a whole lamb shoulder, ask your butcher to slice it for you. It will make it a lot easier! Otherwise, you might want to partially freeze it so it will slice more easily.
Conventional Oven option:
  • If you are going to cook this in a conventional oven, use the temperature suggested for your dough. 
  • If you have a pizza stone (or pizza steel), that's going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
  • You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 15 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
  • Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!

Nutrition

Calories: 845kcalCarbohydrates: 75gProtein: 28gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 80mgSodium: 9955mgPotassium: 266mgFiber: 3gSugar: 12gVitamin A: 571IUVitamin C: 5mgCalcium: 210mgIron: 5mg
Keyword Gyro Pizza, Mexican Pizza Fusion
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