Pepsi MAX Gyros Pizza

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

Dish by Spencer Lengsfield

Ingredients

Chicken:

4chicken thighs

2 tbspolive oil

1lemon, juice

1/2 tbsphoney

1 tbspgarlic puree

1 tspdried oregano

Salt, to taste

Salad:

1red onion, thinly sliced

Handfulcherry tomatoes, halved

50gfeta, crumbled

Olive oil

Pinchsalt

1/2lemon, juice

1 tspdried oregano

Tzatziki:

100gGreek yoghurt

1lemon, juice

1/2cucumber, grated and squeezed

1garlic clove, grated

1 tbspfresh dill, finely chopped

Drizzleolive oil

Salt, to taste

Pizza:

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!

Method

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.

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.

Toss the halloumi cubes in some honey. Arrange them over the pizza too, then it’s into the oven.

Once it comes out of the oven, spoon over that delicious salad, and drizzle over the tzatziki and finish with some more dill. Enjoy!

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Spencer Lengsfield

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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.