Best 7 Chicken Gyro Pizza Recipes

GREEK GYRO RECIPE - A GRECIAN TOASTED PIZZA

Steps:

• As with all recipes, oil has to be heated first, and so the olive oil goes in first. (Remember to not overheat the oil owing to its smoking point).
• Add the chopped garlic. When the flavour of garlic seasoning infuses the air, add the chopped chicken cubes and sautee.
• Then let the chopped asparagus and onions follow, together.
• Sprinkle a spoonful of salt, mixed herbs, chilli flakes and sautee.
• Then comes the dark olive rings, and sea salt.
• Finally, the grated cheese tossed a bit for a minute. Turn off the stove. Let's call this the "cooked mix".
• Using a pizza cutter, pre-cut the pizza bread into triangles, then place them on a baking tray (see featured image).
• Top the pizza triangles with the "cooked mix".
• Place the loaded pizza triangles into a pre-heated OTG at 175 degrees and bake for 10 to 15 minutes till crisp.

CHICKEN GYRO PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 425° F. Spray 12-inch pizza pan with cooking spray. Stir Bisquick mix, oregano and water; beat vigorously with spoon 20 strokes until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake about 15 minutes or until golden brown.
• Top crust with chicken and olives; sprinkle with feta and mozzarella cheeses.
• Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.

CHICKEN GYROS RECIPE BY TASTY

Steps:

• In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
• Preheat oven to 400°F (200°C).
• Shred the cucumber, be sure to squeeze out any excess liquid.
• In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
• On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
• Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
• Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
• Enjoy!

EASY CHICKEN GYRO

Steps:

• Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

CHICKEN GYRO PIZZA

Steps:

• Heat oven to 425F with the pizza stone in there. Once heated, heat an addition 10-15 minutes to make sure the stone is thoroughly heated.
• Roll out the pizza dough. Transfer to the preheated pizza stone. Layer the toppings: sauce, chicken, tomato, onion, olives, banana peppers, cucumber, and cheese. Dust with oregano. Cook at 425F for ~15 minutes until crust is golden and toppings are sizzling. Yields 1 large pizza.

CHICKEN GYRO PIZZA

Steps:

• 1. Move oven rack to lowest position. Heat oven to 425°. Spray 12-inch pizza pan with cooking spray. Stir Bisquick mix, oregano and water beat vigorously with spoon 20 strokes until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix pinch edge to form 1/2-inch rim. Bake about 15 minutes or until golden brown.2. Top crust with chicken and olives sprinkle with feta and mozzarella cheeses.3. Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber. wing it!The Mediterranean flavors and ingredients typical of a gyro-roasted meat with grilled vegetables and cucumber-yogurt sauce, rolled in pita bread-are transformed into a pizza the whole family will enjoy. If you prefer, mint leaves can be used in place of the oregano.1 SERVING: Calories 310 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 40mg Sodium 910mg Carbohydrate 27g (Dietary Fiber 1g) Protein 18g * % DAILY VALUE: Vitamin A 8% Vitamin C 2% Calcium 34% Iron 10% * DIET EXCHANGES: 2 Starch, 2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY GYRO PIZZA

Steps:

• Heat oven to 425°F Spray 13x9-inch pan with cooking spray. Press pizza dough in bottom and slightly up sides of pan to form crust. Bake about 7 minutes or until crust just begins to turn brown on edges.
• Meanwhile, in 6-inch skillet, cook turkey and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in oregano and salt.
• Spread sour cream over warm crust. Sprinkle with 1 cup of the mozzarella cheese. Evenly top cheese with cooked turkey. Sprinkle with cucumber and tomato. Separate red onion into rings; arrange over tomato. Sprinkle with remaining 1/2 cup mozzarella cheese and the feta cheese.
• Bake 13 to 14 minutes or until edges of crust are golden brown and cheese is melted.