In a bowl, combine the oregano, salt, thyme, freshly cracked pepper, 3 cloves of garlic, and olive oil. Reserve 3 tbsp. before adding the lemon juice. Toss the pork with the marinade and refrigerate for 30 minutes.
Place the pizza stone onto the grill over direct heat, and begin preheating the grill to around 400 to 450°F.
Slide the marinated pork bites onto skewers and grill them over direct heat when the BBQ reaches 350°F. Turn them every 3 to 5 minutes while the grill continues to preheat. Cook until the pork reaches about 150°F. When the pork is cooked through, remove from the grill. Remove the pork from the skewers and cut into smaller chunks as necessary.
While the pork is cooking slice the red onion and set aside. Dice the tomato and cucumber. Combine the tomato and cucumber, seasoning to taste with salt and pepper. Set aside.
Roll the pizza dough out on a floured surface and brush with the reserved herbs and oil. Slide the dough onto a Napoleon Pizza spatula that has been dusted with corn meal.
When the grill and the pizza stone have come up to temperature, dust the pizza stone with more cornmeal, then use the pizza spatula to transfer the dough onto the pizza stone.
Bake the pizza dough for about 10 to 15 minutes, before topping with the greek feta dressing, pork, onions, olives, the remaining clove of fresh garlic, and feta. Bake the pizza and toppings for an additional 5 to 10 minutes. ** If you find that the crust is getting a little dark, move the pizza stone off of direct heat. Or, move the pizza crust onto the cooking grids and off of the direct heat.**
Once ready, hot, and crispy, bring it in and top the pizza with the tomato and cucumber mixture, then drizzle with tatziki. Lots of tatziki.