Begin by activating the quick rise yeast in a bowl with 1 cup of warm water (about 110°F) for 10 minutes, until it becomes frothy. In a separate bowl, combine 3 cups of flour and 1 teaspoon of salt. Add 2 tablespoons of olive oil and the yeast mixture, then mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth, then place it in a greased bowl, cover, and let rise for about 1 hour until doubled in size.

While the dough rises, preheat your oven to 375°F with a pizza stone placed beneath the broiler on high for 30 minutes. This ensures the stone is hot enough to create a crispy crust for your Gyro Pizza. After the initial heating, reduce the temperature to 375°F and maintain it for an additional 30 minutes while the dough continues to rise.

Prepare the vegetables by slicing the cherry tomatoes and artichoke hearts. Toss them in a bowl with a drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast them in the oven for 10-15 minutes, or until they are tender and slightly caramelized.

In a mixing bowl, combine 1 cup of plain Greek yogurt with 2 tablespoons of minced garlic, the juice of 1 lemon, and 2 tablespoons of fresh chopped dill. Stir the mixture well and season with salt to taste. Cover and chill the tzatziki sauce in the fridge.

Once the dough has risen, punch it down gently and knead it lightly for a minute. Shape the dough into a disk and allow it to rest for another 10-30 minutes, covered with a cloth. After resting, roll the dough out on a cornmeal-dusted surface until it achieves a 12-inch diameter.

Carefully transfer the rolled-out dough onto your hot pizza stone or a baking sheet. Brush the surface with Greek marinade, then spread a generous amount of the tzatziki sauce. Layer the pizza with chopped gyro meat, roasted vegetables, sliced red onions, and any additional cheese.

Bake the assembled Gyro Pizza in the preheated oven at 375°F for 10-15 minutes until the crust is golden brown. Switch to broil for an additional 5-10 minutes to achieve perfectly melted toppings.

After removing the Gyro Pizza from the oven, let it cool slightly before garnishing. Top with fresh slices of English cucumber for added crunch and a drizzle of the remaining tzatziki sauce. Slice the pizza into wedges and serve it warm.