I fell in love with this mash-up the first time I layered salty, herby lamb souvlaki over a bubbling, crisp pizza crust and finished each slice with a cool spoonful of tzatziki. It’s the kind of weeknight dinner that looks and tastes like you spent the afternoon on it — but you didn’t. The flavors are clean and bold: tangy feta, briny olives, sweet onion, and that bright cucumber-yogurt sauce that ties everything together.
This recipe is practical and forgiving. You can use leftover lamb souvlaki or grab pre-made pieces from a good deli. The tzatziki takes an hour to rest, but most of that is hands-off draining and chilling. I’ll walk you through the small steps that make a big difference so your pizza comes out crisp, balanced, and fun to eat.
Below you’ll find the full ingredient line-up and a clear, step-by-step method that follows the recipe exactly. I’ll also include smart swaps, equipment notes, common mistakes, and storage tips — everything to make this a reliable favorite in your rotation.
What Goes In
Ingredients
- 1/2 pizza dough — enough for one 12–14″ pizza depending on thickness; bring to room temperature so it stretches easily.
- 1 cup pizza sauce — the base flavor; spread evenly but leave a small border for the crust.
- 1 cup feta cheese (crumbled) — adds saltiness and creaminess; scatter it so you get a bit on every slice.
- 2 cups lamb souvlaki (roughly chopped) — already-cooked souvlaki works best here; chop roughly so you get chunks across the pizza.
- 1/2 red onion (sliced) — thin slices crisp and sweet slightly when baked; distribute evenly.
- 1/2 cup kalamata olives (or black sun dried olives pitted and chopped) — briny punch; choose pitted olives for ease, chop sun-dried if using that option.
- 1 teaspoon oregano (dried) — a final sprinkle for Mediterranean aroma.
- 1 medium cucumber (peeled, sliced in half and seeded, and finely chopped) — for the tzatziki; draining is essential so the sauce isn’t watery.
- 1/2 teaspoon salt — used to draw moisture from the cucumber while it drains.
- 1 cup plain yogurt — drained to concentrate flavor and thickness for the tzatziki.
- 1 tablespoon olive oil — adds silkiness and mouthfeel to the tzatziki.
- 1 teaspoon lemon juice (freshly squeezed) — brightens the sauce; fresh is best.
- 1 teaspoon fresh dill (minced) — classic tzatziki herb; mince fine so it distributes well.
- 1 clove garlic (minced) — a single clove gives a gentle garlic lift without overpowering the yogurt.
Lamb Souvlaki Pizza with Tzatziki Sauce: From Prep to Plate
- Peel the cucumber, slice it in half lengthwise and scrape out the seeds, then finely chop. Place the chopped cucumber in a strainer set over a bowl, sprinkle with 1/2 teaspoon salt, toss gently, and set aside to drain for 1 hour.
- Place the 1 cup plain yogurt in a separate strainer set over another bowl and set aside to drain for 1 hour.
- While the cucumber and yogurt begin to drain, preheat the oven to 500°F (260°C). Position the oven rack in the middle. If using a pizza stone, place it in the oven to preheat as well.
- On a lightly floured surface, roll out 1/2 pizza dough to your desired thickness and shape. Transfer the dough to a pizza baking pan or, if you have one and have preheated it, to a pizza peel for transfer to the stone.
- Spread 1 cup pizza sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle 1 cup crumbled feta cheese evenly over the sauce.
- Distribute 2 cups roughly chopped lamb souvlaki evenly over the pizza. Top with the sliced 1/2 red onion and 1/2 cup kalamata olives (or the chopped pitted sun-dried olives). Sprinkle 1 teaspoon dried oregano over the top.
- Bake the pizza in the preheated oven for 10 to 15 minutes, or until the crust is golden brown and toppings are heated through.
- After the cucumber and yogurt have drained for 1 hour, combine the drained cucumber and drained yogurt in a bowl. Add 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon minced fresh dill, and 1 minced clove garlic. Stir well, cover, and chill the tzatziki for at least 1 hour before serving.
- Remove the pizza from the oven and let it rest a couple of minutes, then slice and serve with the chilled tzatziki sauce.
Why It Deserves a Spot
This pizza marries two great ideas: the comfort of a crisp, cheesy pie and the vibrant flavors of Greek street food. It’s not just novelty. The lamb’s richness finds balance in the tang of feta and the brightness of tzatziki. Salt, acid, and fat — all in harmony.
It works for sharing or for a solo dinner with leftovers for lunch. The components are straightforward, but they layer into a dish that feels intentional. Plus, it’s fast enough for weeknights if you plan the tzatziki draining alongside your other prep.
What to Use Instead
Short on any ingredient? Here are safe swaps that keep the spirit of the dish:
- Lamb souvlaki: If you don’t have lamb, grilled pieces of chicken or beef would still pair well. The cooking and assembly remain the same.
- Feta cheese: A salty, crumbly white cheese is what you want. If feta isn’t available, a tangy goat cheese can work in a pinch.
- Kalamata olives: Regular black olives are milder but fine. If you prefer less brine, rinse the olives before adding them.
- Plain yogurt: Full-fat plain yogurt gives the creamiest tzatziki; low-fat works but the texture will be lighter.
- Pizza dough: Store-bought dough or pre-baked crusts both save time. If using a pre-baked crust, reduce bake time just to warm toppings and melt cheese.
What’s in the Gear List
You don’t need a restaurant setup. Practical home tools get this done beautifully.
- Pizza stone or baking sheet — a stone gives the crispiest bottom, but a rimmed baking pan is perfectly fine.
- Rolling pin or your hands — to shape the dough.
- Two strainers and two bowls — one set for the cucumber, one for the yogurt.
- Sharp knife and cutting board — for the lamb, onion, and cucumber.
- Pizza peel (optional) — helpful if you’re using a stone.
Mistakes That Ruin Lamb Souvlaki Pizza with Tzatziki Sauce
A few missteps will tip the balance. Avoid them and your pizza will shine.
- Skipping the drain step: If the cucumber or yogurt isn’t drained, the tzatziki becomes watery and can sog out the crust.
- Overloading the dough: Too many toppings make the crust soggy and slow its bake. Stick to the amounts listed.
- Underpreheating the oven: A hot oven (500°F / 260°C) is essential for blistered crust and quick bake time. A cool oven gives you a pale, limp base.
- Adding tzatziki while the pizza is piping hot: Let the pizza rest a couple of minutes. Very hot pizza can make tzatziki split or lose its texture.
- Using unpitted or large olive pieces: That can create uneven bites. Chop or pit as specified.
Make It Your Way
This recipe invites small personal touches without losing what makes it great.
- For extra herb layer: finish with a few fresh dill sprigs or a sprinkle of fresh oregano after baking.
- If you like heat: add a few sliced pepperoncini or a drizzle of chili oil after baking.
- To boost char and smoke: sear the lamb briefly in a hot pan before chopping, if your souvlaki is cold.
- For a thinner, crispier crust: roll the dough out thinner and cook on a preheated stone for the full 10–15 minutes at 500°F.
Insider Tips
Practical hacks that make the process smoother and the results more consistent:
- Drain simultaneously: Start both the cucumber and yogurt at the same time so they finish together and you can assemble the tzatziki while the pizza bakes.
- Room-temp dough stretches better: If your dough is straight from the fridge, let it sit 20–30 minutes so it relaxes and doesn’t snap back.
- Use a light dusting of flour or semolina under the dough to help it slide off the peel or pan easily.
- Slice onions thin: thinner slices soften in the oven and caramelize slightly without overwhelming the other flavors.
- Taste the tzatziki before chilling: adjust salt, lemon, or dill while it’s fresh — chilling can mute flavor slightly.
Leftovers & Meal Prep
Leftovers are straightforward and tasty.
- Storing: Keep pizza slices and tzatziki separate in airtight containers. Refrigerate up to 3 days.
- Reheating: Re-crisp slices in a 400°F oven for 6–8 minutes. Avoid the microwave if you want to preserve texture. Add chilled tzatziki after reheating.
- Meal prep idea: Prepare tzatziki ahead and refrigerate for up to 3 days. Chop souvlaki and keep it ready to assemble so you can bake a fresh pizza in under 20 minutes.
Common Qs About Lamb Souvlaki Pizza with Tzatziki Sauce
Here are the questions I see most often.
- Can I make the tzatziki ahead of time? Yes. Make and chill it for up to 3 days. The flavor improves slightly as the garlic and dill mingle.
- What if I don’t have a pizza stone? Use a baking pan or rimmed sheet. Preheat the oven and bake at 500°F; it just won’t get quite the same bottom char as a stone.
- Is it okay to use already-cooked leftover souvlaki? Absolutely. Roughly chop and distribute it across the pizza as directed; it warms in the oven and keeps moisture in check.
- Can I skip draining the yogurt? You can, but the tzatziki will be thinner and less creamy. Draining concentrates the yogurt and prevents a runny sauce on the pizza.
- How do I get a crisp crust? A very hot oven and not overloading the dough are key. A preheated stone helps, too.
Wrap-Up
This Lamb Souvlaki Pizza with Tzatziki Sauce is a reliable, flavorful bridge between comfort food and Mediterranean freshness. It’s forgiving in execution, yet feels special on the plate. Give the draining step the full hour — it’s the small patience that makes the tzatziki sing. Then bake hot, slice quick, and serve with a chilled dollop of sauce. You’ll be surprised how soon this becomes a go-to in your weeknight lineup.
Lamb Souvlaki Pizza with Tzatziki Sauce
A Greek-inspired pizza topped with lamb souvlaki, feta, red onion and olives, served with homemade tzatziki.
Servings: 4 servings
Ingredients
Ingredients
- 1/2 pizza dough
- 1 cuppizza sauce
- 1 cupfeta cheese crumbled
- 2 cupslamb souvlaki roughly chopped
- 1/2 red onion sliced
- 1/2 cupkalamata olives or black sun dried olives pitted and chopped
- 1 teaspoonoregano dried
- 1 mediumcucumber peeled, sliced in half and seeded, and finely chopped
- 1/2 teaspoonsalt
- 1 cupplain yogurt
- 1 tablespoonolive oil
- 1 teaspoonlemon juice freshly squeezed
- 1 teaspoonfresh dill minced
- 1 clovegarlic minced
Instructions
Instructions
- Peel the cucumber, slice it in half lengthwise and scrape out the seeds, then finely chop. Place the chopped cucumber in a strainer set over a bowl, sprinkle with 1/2 teaspoon salt, toss gently, and set aside to drain for 1 hour.
- Place the 1 cup plain yogurt in a separate strainer set over another bowl and set aside to drain for 1 hour.
- While the cucumber and yogurt begin to drain, preheat the oven to 500°F (260°C). Position the oven rack in the middle. If using a pizza stone, place it in the oven to preheat as well.
- On a lightly floured surface, roll out 1/2 pizza dough to your desired thickness and shape. Transfer the dough to a pizza baking pan or, if you have one and have preheated it, to a pizza peel for transfer to the stone.
- Spread 1 cup pizza sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle 1 cup crumbled feta cheese evenly over the sauce.
- Distribute 2 cups roughly chopped lamb souvlaki evenly over the pizza. Top with the sliced 1/2 red onion and 1/2 cup kalamata olives (or the chopped pitted sun-dried olives). Sprinkle 1 teaspoon dried oregano over the top.
- Bake the pizza in the preheated oven for 10 to 15 minutes, or until the crust is golden brown and toppings are heated through.
- After the cucumber and yogurt have drained for 1 hour, combine the drained cucumber and drained yogurt in a bowl. Add 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon minced fresh dill, and 1 minced clove garlic. Stir well, cover, and chill the tzatziki for at least 1 hour before serving.
- Remove the pizza from the oven and let it rest a couple of minutes, then slice and serve with the chilled tzatziki sauce.
Equipment
- Oven
- pizza stone (optional)
- pizza baking pan or pizza peel
- Rolling Pin
- Strainer
- Bowls
Notes
Cucumber and yogurt should drain for 1 hour before assembling the tzatziki; after mixing, chill the tzatziki at least 1 hour before serving.
