Hahaha, that’s husbands at the grocery store! Jeff does a pretty good job, but we’ve had our share of situations like that. Fresh mozzarella is kind of a delightful surprise, though. I generally just buy the cheaper, non-fresh stuff for a lot of pizzas, but the fresh version just really works on this gyro pizza. Definitely adds that creaminess and works well with the lamb. I’m so glad this was a keeper for you, Susan!

Lori, I made this for lunch today, with the Detroit pizza crust and ground lamb (which I forgot to season with oregano…).  I totally overdid the toppings, which made it really messy to eat, plus over-filling.  Aside from my mess-ups, this was a very nice pizza.  I would do it again, and be more reasonable with the toppings.  It was nice to have a recipe that allowed me to finally use the fresh mozzarella my husband bought for me, when I specifically instructed him to not get the fresh kind.  This pizza is a definite keeper.

Oh yes, the Detroit pizza crust + gyro pizza toppings would be a virtual trip to Michigan! haha.

Lori, there may be a Greek restaurant here, but I haven’t seen one yet.  The plug-in cooler is very handy, since when we visit San Antonio we are required to take tacos from Chico’s Tacos (an iconic fast food place here) or we will be not allowed in my husband’s younger son’s house, which is where we stay when we visit.

Thank you for the suggestion about the ground lamb.  I always keep some of that around, so it would be very doable for a pizza.  Now I have no excuse for not making one the next time I cook.  It seems like the crust for your Detroit pizza would work very nicely for that.  😇

Thanks, Heather! Good luck finding gyro meat, but if not, I think this pizza would also be good with some ground lamb seasoned with oregano 🙂

Oh my gosh, 500 miles to a Greek restaurant! I guess I’m spoiled. I am jealous of the plug-in cooler for the car, though. That sounds so handy!

P.S. I think this pizza would also be good with some ground lamb seasoned with oregano.