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

In a large mixing bowl, whisk together flour and salt, then create a well in the center. Add the yeast mixture and olive oil, mixing until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth, then let it rise in a covered bowl for 1 hour, or until doubled in size.

While the dough rises, preheat oven with a pizza stone placed on the middle rack for 30 minutes on high broil.

After broiling, reduce oven temperature to 375°F.

Slice cherry tomatoes and artichoke hearts, toss them in a bowl with olive oil, salt, and parsley, spread them on a baking sheet, and roast for 10-15 minutes.

In a medium bowl, combine Greek yogurt, minced garlic, fresh dill, and lemon juice, mixing until smooth. Cover and refrigerate.

Once the dough has risen, punch it down, shape it into a disk about 1-inch thick, cover, and let it rest for another 10-30 minutes.

Roll out the dough into a large round shape, transfer it onto a pizza peel or baking sheet, spreading a layer of Greek marinade and tzatziki, then layer roasted toppings and gyro meat.

Slide the assembled Gyro Pizza onto the preheated pizza stone and bake for 10-15 minutes until crust is golden brown and cheese is bubbly.

Let it cool slightly before slicing.