The way I understand it is - they are pretty much the same thing... except when they aren't.
Shawarma, gyro, donair - are used interchangeably (at least here in North America) - Donair seems to be mostly used in Canada and gyro is the more popular term in the US.
In the US, shawarma tends to be used for non-ground meats, where gyro is used for ground meats.
US Tzatziki sauce differs by region. Sometimes heavy on garlic, sometimes not. Sometimes has dill, sometimes not.
I believe in Canada, there are some tzatziki sauces that are sweet (mostly western Canada) and some that are more garlicky (eastern Canada)
Very well! Nice smoky flavor and still very moist. A lot of that cloud was steam and drippings when I opened the lid, but I always try to get enough smoke to exit the temp probe holes because that is grill level.
that was a 350f cook.
The salmon, goat cheese and caper dressing all went on after the pizza was taken off the grill. Sorry, if my post wasn't clear on that part.
Since the only toppings on the pizza were some EVOO, red onion and the grape tomatoes (halved), I passed on par baking the crust this time. Worth considering next time as a change up.