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Turn your Greek street food cravings into an amazing pizza with this Mediterranean chicken creation. The mix of juicy chicken, zesty olives, and garden-fresh veggies creates a taste harmony that'll whisk you away to sunny coastal towns with just one bite.
I came up with this pizza while trying to finish off some leftover rotisserie chicken when I needed a break from our standard pizza options. My kids and husband fell in love with the bright Greek flavors right away and now they can't wait for it on our Friday pizza rotation.
Ingredients
- Prepared pizza dough: Forms the foundation for all our delicious toppings, bought or made yourself
- Homemade pizza sauce: Delivers a deep tomato foundation that plays well with all the Greek elements
- Cooked chicken: Adds hearty satisfaction and makes this a full meal in itself
- Yellow tomato: Brings a touch of natural sweetness and nice color pop against other ingredients
- Red onion: Delivers a zingy kick that cuts through the richness of other components
- Kalamata olives: Give that authentic Greek punch with their bold, tangy flavor
- Pepperoncini peppers: Add a gentle spicy-sour note that lifts the whole pizza experience
- Fresh cucumber: Offers a surprising cool crunch just like in classic gyros
- Mozzarella cheese: Creates that stretchy, gooey goodness while letting other flavors take center stage
- Dried oregano: The must-have herb that brings all these Mediterranean tastes together
Step-by-Step Instructions
- Prepare Your Oven:
- Get your oven hot at 425°F with a pizza stone inside. Wait another 10-15 minutes after it reaches temp so your stone gets completely hot. This key step ensures you'll get a crisp bottom that won't turn mushy under the toppings.
- Form Your Base:
- Stretch your pizza dough on a floured work area to your favorite thickness. Quickly but carefully move the dough onto your hot pizza stone. You'll notice the bottom starts cooking right away, which helps keep your middle from getting soggy.
- Layer Your Toppings:
- Spread a thin coat of pizza sauce across the dough, leaving a little edge for the crust. Add your chicken pieces next, then scatter yellow tomato and red onion. Place kalamata olives, pepperoncini peppers, and cucumber bits evenly around the top. Finish with a good covering of shredded mozzarella, making sure every part gets some cheese love.
- Bake To Perfection:
- Dust dried oregano over your creation and bake at 425°F for about 15 minutes. Look for golden brown edges and bubbly, slightly browned cheese. The bottom should feel firm and all the toppings should be hot and sizzling when it's done.
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Those pepperoncini peppers are my hidden gem in this dish. They add a tangy zip that balances the rich cheese and pulls everything together. Even my husband, who usually picks every pepper off his food, keeps these on because they just work so well with everything else.
Make Ahead Tips
You can totally get ahead on this Chicken Gyro Pizza. Prep all your toppings up to two days early and keep them in separate containers in the fridge. The dough can be made a day before and stored in the refrigerator. Just let it warm up about 30 minutes before you want to stretch it. Having everything ready to go makes putting it together super fast when you're hungry.
Customization Options
What's great about this pizza is how easy it is to change things up for different tastes. Want it veggie? Skip the chicken and throw on more veggies like artichokes or roasted red peppers. Need more heat? Sprinkle some red pepper flakes before it goes in the oven. For a truly authentic touch, try adding a splash of tzatziki sauce after baking. The cool sauce tastes amazing against the warm pizza.
Serving Suggestions
This Chicken Gyro Pizza goes perfectly with a fresh Greek salad on the side to round out the Mediterranean theme. Drink-wise, try a bright white wine like Assyrtiko or a light beer. If you're going all out, start with some hummus and warm pita as starters. For something sweet after, a simple bowl of Greek yogurt with honey and fresh berries wraps things up nicely.
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This Chicken Gyro Pizza brings a tasty spin to your usual pizza night that'll soon become a regular request in your house.
Frequently Asked Questions
- → Can I use store-bought pizza dough instead of making it from scratch?
Definitely! Pre-made dough from the store works great for this meal. The instructions clearly mention you can grab ready-made dough instead of making the Sam Adams Beer Pizza Dough yourself.
- → Do I need a pizza stone to make this Chicken Gyro Pizza?
A pizza stone gives you the crispiest crust, but don't worry if you don't have one. A thick baking sheet will do the trick too. Just make sure you heat it up thoroughly before adding your pizza.
- → Can I substitute the chicken with another protein?
For sure! Traditional gyros often come with lamb or beef, which would taste amazing on this pizza. If you don't eat meat, try piling on extra veggies or crumbling some feta cheese for protein.
- → What can I substitute for pepperoncini peppers?
The recipe suggests banana peppers as a good swap for pepperoncini. If you want something milder, try some roasted red bell peppers for that Mediterranean taste without the kick.
- → How do I prevent my pizza from getting soggy with all these toppings?
To keep things crispy, make sure your stone gets really hot first. Don't go overboard with sauce, and think about cooking watery toppings like tomatoes and cucumbers a bit beforehand to get rid of extra moisture. You can also add cucumber after the pizza comes out of the oven to keep it crunchy.
- → What side dishes pair well with Chicken Gyro Pizza?
A basic Greek salad with chunks of feta and a light dressing goes perfectly with this pizza. Keep some tzatziki on the table for dipping your crust. Veggies roasted with herbs from the Mediterranean also go great with these flavors.