Dip into Mediterranean flavors from Greece and Italy for this fun pizza, made with refrigerated crust.
Easy Gyro Pizza
- Prep Time 20 min
- Total 35 min
- Ingredients 11
- Servings 8
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1/2 lb lean (at least 90%) ground turkey
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 3/4 cup coarsely chopped cucumber
- 1 medium tomato, coarsely chopped
- 4 thin slices red onion
- 1/2 cup crumbled feta cheese
Instructions
-
Step1Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. Press pizza dough in bottom and slightly up sides of pan to form crust. Bake about 7 minutes or until crust just begins to turn brown on edges.
-
Step2Meanwhile, in 6-inch skillet, cook turkey and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in oregano and salt.
-
Step3Spread sour cream over warm crust. Sprinkle with 1 cup of the mozzarella cheese. Evenly top cheese with cooked turkey. Sprinkle with cucumber and tomato. Separate red onion into rings; arrange over tomato. Sprinkle with remaining 1/2 cup mozzarella cheese and the feta cheese.
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Step4Bake 13 to 14 minutes or until edges of crust are golden brown and cheese is melted.
Nutrition
290
Calories
12g
Total Fat
17g
Protein
27g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 670mg
- 28%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 5g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 2%
- 2%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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