Gyros and Pepperoni Pizza

Prepare your yeast pizza dough by combining flour, yeast, warm water, olive oil, and salt, then knead until smooth and elastic. Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, season and cook the gyros meat (lamb or beef) in a skillet over medium-high heat with oregano, garlic, cumin, and onion until browned and cooked through. Set aside to cool slightly.

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. A hot surface ensures a crisp, well-baked crust.

Punch down the risen dough and stretch or roll it out on a lightly floured surface into your desired pizza shape, approximately 12 inches in diameter. Transfer it to a sheet of parchment paper.

Spread an even layer of tomato sauce over the dough, leaving about a half-inch border around the edges for the crust. Use the back of a spoon to distribute the sauce evenly.

Sprinkle a generous layer of shredded mozzarella cheese over the tomato sauce, then evenly distribute the cooked gyros meat and pepperoni slices on top. Add any additional toppings such as red onion, olives, or bell peppers as desired.

Carefully slide the assembled pizza onto the preheated stone or baking sheet and bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.

Remove the pizza from the oven and let it rest for 2 to 3 minutes before slicing. Optionally garnish with fresh oregano, a drizzle of olive oil, or a dollop of tzatziki sauce before serving.