Gyro Pizza
Gyro meat is a dense loaf of minced and spiced pork, lamb, or beef that's spit-roasted. Many supermarkets carry it in the freezer section. A few carry fresh gyro meat in the deli section.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Classic Crust dough
- 2 tablespoons cornmeal or 2 tablespoons olive oil
- 1½ cups whole-milk ricotta cheese
- 1 tablespoon plain yogurt
- 2 green onions, minced
- 2 cloves garlic, pressed
- ¼ cup minced parsley
- Black pepper to taste
- 3 cups shredded mozzarella cheese
- 1 cup diced tomatoes
- 8 ounces gyro meat, chopped
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Combine ricotta with yogurt, green onion, garlic, and parsley. Add black pepper to taste. Spread ricotta mixture over each pizza, leaving edges bare. Sprinkle 1½ cups mozzarella over each pizza, followed by tomatoes and gyro meat.
If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.
