Looking for a delicious Chicken Gyro Pizza recipe that will impress your family and friends? This Greek-inspired creation combines two favorites into one incredible dish that serves four perfectly!
- Ready in under 1 hour using store-bought pizza dough
- Features juicy Greek-marinated chicken and homemade tzatziki
- Perfect blend of Mediterranean and Italian flavors
- Great for upgrading your regular pizza night routine
Why You Need This Chicken Gyro Pizza In Your Life
Can’t decide between ordering a pizza or hitting your favorite Greek spot? This Chicken Gyro Pizza recipe solves that problem by bringing both worlds together on one incredible crust. The combination of tender marinated chicken, creamy tzatziki sauce, and two kinds of cheese creates a mouthwatering meal that’s sure to become a new favorite in your recipe collection. If you’re looking to break out of your pizza routine, this Mediterranean-inspired creation is your answer!
Want to explore more pizza variations? Check out my collection of unique pizza recipes for more inspiration.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 34g |
| Carbohydrates | 48g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 980mg |
Serving size: 2 slices (1/4 of pizza)
Time Needed
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4 people
Equipment & Ingredients
Kitchen Tools
| Essential Tools | Optional Tools |
|---|---|
| Large mixing bowl | Food processor (for tzatziki) |
| Small mixing bowl | Kitchen thermometer |
| Pizza stone or baking sheet | Pizza cutter |
| Pizza peel or flat baking sheet | Garlic press |
| Measuring cups and spoons | |
| Sharp knife | |
| Cutting board | |
| Box grater | |
| Clean kitchen towel |
Ingredients
| For the Chicken | For the Tzatziki | For the Pizza |
|---|---|---|
| 2 large boneless, skinless chicken breasts (about 1 pound) | 1 cup Greek yogurt | 1 pound store-bought pizza dough |
| 3 tablespoons olive oil | 1 medium cucumber | 2 cups shredded mozzarella cheese |
| 2 tablespoons fresh lemon juice | 2 cloves garlic | 1/2 cup crumbled feta cheese |
| 3 cloves garlic | 1 tablespoon olive oil | 1 small red onion |
| 1 tablespoon dried oregano | 1 tablespoon fresh dill | 1 cup cherry tomatoes |
| 1 teaspoon salt | Salt and pepper | Fresh oregano (garnish) |
| 1/2 teaspoon black pepper |
Substitutions
- Chicken: Rotisserie chicken works great as a time-saver
- Pizza Dough: Naan bread, pita bread, or flatbread for individual pizzas
- Tzatziki: Store-bought tzatziki sauce (1 cup)
- Gluten-Free Option: Use cauliflower or gluten-free pizza crust
- Dairy-Free Option: Use dairy-free yogurt and cheese alternatives
Step-by-Step Instructions
Preparation (15-20 minutes before starting)
- Remove pizza dough from refrigerator
- Place in a lightly oiled bowl
- Cover with a clean kitchen towel
- Let sit at room temperature for 15-20 minutes
- Tip: Room temperature dough stretches much easier than cold dough
- Prepare your workspace
- Set out all equipment within easy reach
- Measure all ingredients before starting
- Preheat oven to 450°F (230°C) with pizza stone or baking sheet inside
- Warning: Give your oven and stone at least 20 minutes to fully preheat
If you enjoy this fusion recipe, you might also love my Smoky Brisket Pizza which combines BBQ flavors with classic pizza elements.
Prepare the Chicken (20-25 minutes)
- Prepare the chicken breasts
- Pat chicken completely dry with paper towels (important for better browning)
- Place on a clean cutting board
- Cut into even 1-inch cubes using a sharp knife
- Tip: Even sizes help chicken cook at the same rate
- Make the marinade
- In a large bowl, combine:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced finely
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Whisk together until well combined
- In a large bowl, combine:
- Marinate the chicken
- Add chicken cubes to marinade
- Gently toss to coat every piece
- Cover bowl with plastic wrap
- Let marinate for at least 15 minutes (up to 2 hours for more flavor)
- Tip: The longer it marinates, the more flavorful your chicken will be
- Cook the chicken
- Heat a large skillet over medium-high heat
- Add 1 tablespoon olive oil to pan
- When oil shimmers (about 1 minute), add chicken pieces
- Warning: Don’t overcrowd the pan – cook in batches if needed
- Cook 3-4 minutes without stirring (develops browning)
- Stir and cook another 3-4 minutes until no pink remains
- Check by cutting the largest piece in half – should be white throughout
- Transfer to a clean plate to cool slightly
- Once cooled, chop into smaller, bite-sized pieces
Make the Tzatziki (15 minutes)
- Prepare the cucumber
- Wash cucumber and cut off ends
- Grate cucumber using the large holes of a box grater
- Place grated cucumber in clean kitchen towel
- Important: Squeeze out as much water as possible – this prevents soggy pizza!
- Keep squeezing until very little water comes out
- Mix the sauce
- In a medium bowl, combine:
- 1 cup Greek yogurt
- Drained grated cucumber
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Mix thoroughly with a spoon
- Taste and adjust seasoning if needed
- Cover and refrigerate until needed
- In a medium bowl, combine:
Prepare Pizza Toppings (10 minutes)
- Prepare vegetables
- Slice red onion very thinly
- Cut cherry tomatoes in half
- Chop fresh oregano if using
- Tip: Thin onion slices cook better and don’t overpower the pizza
- Prepare cheeses
- Measure 2 cups shredded mozzarella
- Measure 1/2 cup crumbled feta
- Tip: Keep refrigerated until needed
Assemble and Bake Pizza (20 minutes)
- Prepare work surface
- Sprinkle flour generously on clean counter or large cutting board
- Have all toppings ready and within reach
- Keep pizza peel or baking sheet nearby
- Shape the dough
- Place dough on floured surface
- Press outward from center with fingertips (don’t use a rolling pin)
- Lift and stretch gently, rotating as you go
- Aim for 14-inch circle with even thickness
- Troubleshooting: If dough resists stretching, let rest 5 minutes and try again
- Create slight rim around edge for crust
- Warning: Don’t stretch too thin or you’ll get holes!
- Add toppings (work quickly)
- Spread 1/2 cup tzatziki sauce in thin layer, leaving 1/2-inch border
- Important: Don’t use too much sauce or pizza will be soggy
- Sprinkle mozzarella cheese evenly
- Distribute cooked chicken pieces
- Add sliced red onions
- Place halved tomatoes cut-side up
- Finish with crumbled feta
- Transfer and bake
- Ensure pizza moves freely on work surface (add more flour underneath if sticking)
- Carefully slide pizza onto preheated stone/sheet
- Beginner tip: If this seems difficult, assemble pizza directly on parchment paper, then slide paper with pizza onto stone
- Bake 12-15 minutes until crust is golden and cheese is bubbly
- Visual cue: Look for cheese bubbling and crust turning golden brown at edges
- Finish and serve
- Remove pizza with peel or wide spatula
- Place on cutting board or wire rack
- Let rest 5 minutes before cutting (important!)
- Sprinkle with fresh oregano
- Cut into 8 slices
- Serve immediately with extra tzatziki on the side
For a vegetarian option, try my Purple Eggplant Pizza which offers similar Mediterranean flavors without the meat.
Troubleshooting Tips
| Problem | Solution |
|---|---|
| Dough won’t stretch | Let rest 10 minutes covered, then try again |
| Toppings slide off | Used too much tzatziki – next time use less and pat toppings dry |
| Soggy center | Pre-bake crust for 5 minutes before adding toppings |
| Cheese browns too fast | Lower oven rack position or cover with foil for last few minutes |
| Burnt bottom | Use parchment paper or move rack higher in oven |
Variations & Substitutions
Want to mix things up? Try these easy swaps to customize your Chicken Gyro Pizza:
- Mini Pizzas: Use pita breads for individual-sized pizzas
- Meat Options: Swap chicken for lamb, beef, or shrimp
- Add Veggies: Try spinach, bell peppers, or sliced cucumber (add after baking)
- Cheese Variations: Try provolone, gouda, or haloumi
- Sauce Switch: Use hummus instead of tzatziki for a different flavor profile
- Spice it Up: Add red pepper flakes or hot sauce to the chicken marinade
Storage & Reheating
- Refrigerate: Store leftovers in airtight container for up to 3 days
- Best Reheating Method: Place on baking sheet in 350°F oven for 10 minutes
- Microwave Method: 30 seconds per slice (crust will be softer)
- Make Ahead: Prepare chicken and tzatziki up to 2 days in advance
- Not Recommended: Freezing assembled pizza (affects texture of toppings)
Safety Notes & Tips
- Food Safety: Chicken must reach 165°F (74°C) internal temperature
- Kitchen Safety: Use oven mitts when handling hot pizza stone
- Cross-Contamination: Keep raw chicken separate from other ingredients
- Cooling Time: Let pizza cool 5 minutes before cutting to prevent burns
- Prep Tips:
- Marinate chicken overnight for maximum flavor
- Make tzatziki a day ahead – it gets better with time!
- Let dough come to room temperature for easier stretching
- Drain water from all toppings to prevent soggy pizza
- Pat chicken dry before cooking for better browning
