Pizza with gyros and corn

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• some olive oil
• 1 can of chopped tomatoes, approx. 400 g each
• Pizza seasoning
• Salt
• 500 g pork gyros meat
• 1 tbsp oil
• 1 can of corn, approx. 340 g
• possibly onion rings
• 1 cup of crème fraîche, 200 g each
• ½ portion of pizza dough, link to recipe see instructions
• 175 g Gouda, medium-aged, coarsely grated

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

something different

First, prepare half a batch of pizza dough according to this recipe and let it rise for about 2 hours: https://www.chefkoch.de/rezepte/716331174378295/Italienischer-Pizzateig.html The dough is then ready to use immediately and does not need to rise for 2 days as in the original recipe. In the meantime, prepare the basic pizza sauce. Finely chop the onion and garlic clove, fry them in a little olive oil until translucent, deglaze with the chopped tomatoes, and let it simmer slightly. Season the sauce with pizza seasoning or herbs such as oregano, marjoram, etc., as well as salt. Brown the gyro in the oil in a non-stick pan, if possible, deglaze with 250 ml of water, and cook until softened. Add the corn and, if desired, a few more onion rings, and let it cool slightly. Then stir in the crème fraîche. Roll out the dough on a baking sheet. If you prefer a thinner crust, you can trim off the excess, store it in the refrigerator for another 1-2 days, and use it for another purpose. Spread the tomato sauce evenly over the crust. Spread the gyro from the pan evenly on top and sprinkle with Gouda cheese. Bake the pizza in the oven at 175°C (350°F) until the cheese and crust are nicely browned. This takes about 20 minutes in a preheated oven. Serve with a fresh salad.