Hero Gyros
Can your pizza crust do this? Hero Pizza™ Crust pulls double duty as a pita-sized wrap, bringing 20g protein and 22g fiber to every gyro before you've even added the meat. It's also a meal prep dream — make the gyro loaf and tzatziki ahead, keep the toppings separate in the fridge, and let everyone in the household build their own throughout the week.
Servings
8
Prep Time
30 minutes
Cook Time
60 minutes
Total Time
90 minutes
1
Add onion and garlic to a food processor and finely chop. Combine in a bowl with the ground meats, breadcrumbs, and all seasonings. Mix and mash together well until the mixture holds together densely.
2
Press meat into a 9×5 inch loaf pan. Bake at 325°F for 50–60 minutes, until the center registers 165°F. Rest for 20 minutes, then refrigerate for a few hours (or ideally overnight) — this makes slicing much easier.
3
Cut the loaf into thin strips, about ⅛ inch thick. Heat a cast iron or skillet over medium-high with a little of the reserved meat drippings or olive oil. Cook slices 1–2 minutes per side until browned and crisp.
4
Drizzle hot honey, finish with everything seasoning and green onion. Slice & serve.
5
Warm the crusts in a dry skillet or an oven on low.
6
To assemble, layer gyro meat on each crust. Top with tzatziki, tomato slices, red onion, lettuce, and feta. Roll and serve.
7
Meal prep tip: The gyro loaf keeps in the fridge for 1–2 days after baking (or freeze slices for up to 3 months). Store the tzatziki and toppings separately and assemble to order — great for quick weekday lunches across the whole household.
