Marinated chicken thighs, olives, Greek inspired tomato and onion salad, honey halloumi, and fresh tzatziki on a tomato base make the ultimate Gyros pizza. Best enjoyed with an ice cold Pepsi MAX!
Done in 1 hour
Serves 4
4chicken thighs
2 tbspolive oil
1lemon, juice
1/2 tbsphoney
1 tbspgarlic puree
1 tspdried oregano
Salt, to taste
1red onion, thinly sliced
Handfulcherry tomatoes, halved
50gfeta, crumbled
Olive oil
Pinchsalt
1/2lemon, juice
1 tspdried oregano
100gGreek yoghurt
1lemon, juice
1/2cucumber, grated and squeezed
1garlic clove, grated
1 tbspfresh dill, finely chopped
Drizzleolive oil
Salt, to taste
Pizza dough
Tomato pizza sauce
100ghalloumi, cubed
100gkalamata olives, halved
Squeezehoney
There's three different types of cheese on this pizza, but they're all essential!
Start by marinating the chicken. Whisk together oil, lemon, honey, garlic, oregano, salt, then add the chicken. Toss to coat, and set aside for at least 1 hour.
Next, make the salad. Combine the tomatoes, thinly sliced onion, feta, olive oil, salt, lemon juice, and oregano in a bowl. Set aside.
For the tzatziki, grate the cucumber onto a tea towel and squeeze out all of the moisture. Whisk together all of the ingredients, adjusting seasoning as necessary.Â
To assemble the pizza, spread pizza sauce all over the dough along with a light sprinkle of mozzarella. Sprinkle over the cooked chicken, then dot the olives around in the gaps.Â
Toss the halloumi cubes in some honey. Arrange them over the pizza too, then it’s into the oven.Â
Once it comes out of the oven, spoon over that delicious salad, and drizzle over the tzatziki and finish with some more dill. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
