In a small bowl, combine warm water and quick-rise yeast, letting it activate for about 10 minutes until frothy.

In a large mixing bowl, whisk together flour and salt, then add olive oil along with the yeast mixture. Stir until combined.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place in a greased bowl and cover with a damp cloth, allowing it to rise until doubled in size, approximately 1 hour.

Preheat your oven with a pizza stone inside, setting the temperature to high for 30 minutes, then reduce to 375°F for an additional 30 minutes.

Prepare your toppings by slicing cherry tomatoes and artichoke hearts. Spread them on a baking sheet, drizzled with olive oil and seasoned with salt and pepper.

Roast them in the oven at 375°F for about 10-15 minutes, or until the tomatoes are shriveled and bursting with flavor.

In a mixing bowl, stir together plain Greek yogurt, minced garlic, fresh dill, and lemon juice until well blended and chill in the refrigerator for at least 20 minutes.

Once the dough is ready, punch it down to release air and knead it briefly for a minute; roll it out to your desired shape and let it rest for another 10-30 minutes.

Transfer the dough to a lightly floured wooden cutting board and brush the surface with Greek marinade, spread a layer of tzatziki sauce, and top with roasted tomatoes, gyro meat, red onion, bell peppers, and optional toppings.

Slide your assembled pizza onto the preheated pizza stone and bake at 375°F for about 10-15 minutes, until golden and crispy.

Remove from oven, cool for a few minutes, top with fresh cucumber slices and additional tzatziki, and serve hot.