Summary

Ingredients

• 125 g flour
• salt
• 0.5 ½ pack yeast, dry yeast (7 g)
• 4 tablespoon olive oil
• 2 cloves garlic
• 1 onion (s)
• 400 g meat, yros, seasoned ready
• Pepper, white, freshly ground
• Paprika powder, noble sweet
• 100 g sprin onion (s)
• 3 tomato (s)
• Flour for the work surface
• 2 tablespoon mustard, grainier
• 75 g cheese, Gouda, rated
• 1 stalk thyme
• leaves Basil for garnish

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Instructions

1. Mix 125 g flour, salt, and 0.5 pack dry yeast. Add 60 ml lukewarm water and 2 tablespoons olive oil. Using a hand mixer with dough hook, form a smooth dough. Let rise in a warm place for 30 minutes.
2. Finely chop 2 garlic cloves and finely dice 1 onion. Heat the remaining 2 tablespoons olive oil in a pan over medium heat. Add gyros, onion, and garlic; fry for 5-6 minutes, stirring occasionally. Season with salt, white pepper, and paprika powder. Transfer to a plate and let cool for a few minutes.
3. Cut 100 g spring onions into rings and cut 3 tomatoes into wedges. Knead the dough again. On a floured surface, roll into a 25 x 30 cm rectangle. Cut in half lengthwise. Place the dough strips side by side on a baking sheet lined with baking paper.
4. Brush the dough strips with 2 tablespoons grainy mustard. Distribute the cooled gyros mixture, spring onion rings, and tomato wedges on top. Sprinkle with 75 g grated Gouda cheese. Bake in a preheated oven at 200 °C (392 °F) for 18 minutes. While baking, strip the leaves from the thyme stalk.
5. Remove pizza from oven. Garnish with thyme leaves and basil. Serve immediately.