Cooking Corner: Andolini’s Gyro Pizza

Mike Bausch is back this afternoon with a recipe for Andolini’s Gyro Pizza.

Andolini’s Gyro Pizza

To make Andolini’s Gyro pizza at home you’ll need:

1. 1 14 oz. dough
2. 2 oz. Extra Virgin Olive Oil
3. 9 oz of Gyro meat, sliced & cut into 1” to 2” squares
4. 7 oz. of mozzarella — shredded / diced mozzarella 
5. 1 cup of shredded/torn romaine
6. 1 cup of diced tomato
7. 1 tablespoon of pecorino Romano cheese
8. 2 oz. of Tzatziki sauce

Preheat your oven and a pizza stone, if you have one, to 500 degrees. In the meantime, push out your dough to form a 14” pizza crust. Place on a lightly oiled pan for easy transfer to the stone when it’s time to bake. Using the back of a large spoon, spread your extra virgin olive oil, leaving the outer 1” clear. Place the pieces of Gyro meat on the pizza, followed by the mozzarella — again, leaving the outer crust clear. Bake in 500 degree oven until crust is golden brown and cheese is bubbly. Remove pizza from oven, top with romaine lettuce and tomatoes and drizzle Tzatziki in lines over the entire pie, and top with a sprinkling of pecorino Romano cheese. 

Slice and serve!