Wash the meat, dab dry and cut into strips. Mix with 3 tablespoons of oil, marjoram, paprika powder, salt and pepper. Peel onion, clean and wash paprika. Cut both into strips. Wash and slice the tomatoes. Wash thyme, pluck off leaves. Grate parmesan finely, crumble feta roughly. Puree the sour cream and half the feta.
Fry the meat in a hot pan without fat for about 6 minutes. Unroll the dough together with the baking paper on a baking tray. Spray feta cream with a piping bag with perforated nozzle (approx. 1 cm Ø) all around the edge of the dough. Wrap the edge inwards and press down lightly.
Sprinkle the inner surface of the dough with 2 tablespoons of polenta. Spread pizza sauce on top and cover with meat, paprika, onion, tomatoes, olives, thyme, parmesan and the rest of the feta. Whisk the egg yolks and 1 tbsp. water. Brush the dough edge with it. Sprinkle with the rest of the polenta. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes.
Fry the pimientos in 1 tablespoon of oil over high heat for about 3 minutes. Cover the gyros feta cake with it. Tsatsiki tastes good with it.
Pimientos are small green peppers for frying. Alternatively, you can cover the gyros cake with pickled mild peppers.