Description
Pide is a classic Turkish flatbread often called Turkish pizza, characterized by its boat-shaped crust filled with a variety of savory toppings such as cheese, spinach, and spiced meats. This recipe guides you through making the soft, elastic dough topped with flavorful ingredients like Turkish kasar cheese, sujuk sausage, and a spiced lamb mixture, delivering an authentic and satisfying homemade pide experience.
Ingredients
Scale
Dough
- 1 tsp rapid rise / instant yeast (substitute active dry yeast if needed)
- 1/2 tsp white sugar
- 2 tbsp + 2/3 cups very warm water (~40℃ / 104℉)
- 2 cups bread flour (substitute all-purpose/plain flour)
- 3/4 tsp salt
- 1 1/2 tsp olive oil
- 1/2 tsp semolina (optional)
Cheese
- 150g / 5oz Turkish kasar cheese or mozzarella
Toppings (makes enough for 2 pides)
- 2 tsp olive oil
- 1/2 onion, finely diced (for spinach topping)
- 280g / 10oz baby spinach
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/4 tsp kosher or cooking salt
- 125g / 4oz Turkish sujuk sausage (substitute chorizo)
- 1 tbsp olive oil (for meat topping)
- 1/2 onion, finely diced (for meat topping)
- 1 garlic clove, finely minced
- 250g / 8oz lamb mince (or beef)
- 1 tsp tomato paste
- 1 tsp baharat spice mix
- 1/2 tsp cumin
- 1/8 tsp salt and 1/8 tsp pepper
- 1/2 red capsicum / bell pepper, finely diced
- 1/2 tomato, finely chopped
- 1 tsp lemon juice
- 4 tbsp Turkish tulum cheese or feta, crumbled
Finishing and Garnishes
- 1 egg (optional, for brushing)
- Dried oregano
- Sesame seeds, toasted
- Sumac
- Fresh coriander/cilantro leaves
- Extra virgin olive oil
Instructions
- Activate yeast: In a small bowl, dissolve the instant yeast and sugar in 2 tbsp of very warm water (around 40℃ /104℉). Let it sit for about 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Prepare dough: In a large mixing bowl, combine the bread flour and salt. Make a well in the center and add the activated yeast mixture, the remaining 2/3 cups warm water, and 1 1/2 tsp olive oil. Mix until the dough comes together, then knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare toppings: For the spinach topping, heat 2 tsp olive oil in a pan, add finely diced onion and sauté until translucent. Add baby spinach, cumin, pepper, and salt; cook until spinach wilts and excess liquid evaporates. For the meat topping, heat 1 tbsp olive oil, sauté finely diced onion and minced garlic until fragrant. Add lamb mince, tomato paste, baharat spice mix, cumin, salt, pepper, diced red capsicum, and chopped tomato. Cook until meat is browned and cooked through. Stir in lemon juice and set aside to cool. Slice sujuk sausage or chorizo as topping.
- Shape and assemble: Preheat your oven to 220℃ (428℉). Punch down the risen dough and divide it into two equal portions. On a floured surface, roll each piece into an elongated oval shape approximately 10-12 inches long. Transfer to a baking sheet dusted with semolina if available. Sprinkle the base with kasar or mozzarella cheese. Distribute the spinach mixture on one side and the meat mixture along with sujuk slices on the other side. Add crumbled tulum or feta cheese on top as desired.
- Bake the pide: Optionally, beat the egg and brush the edges of the dough for a golden crust. Sprinkle with dried oregano, sesame seeds, and sumac as finishing touches. Bake in the preheated oven for 12-15 minutes or until the crust is golden and toppings are bubbly and cooked through. Remove from oven, drizzle with extra virgin olive oil and garnish with fresh coriander/cilantro leaves before serving hot.
Notes
- Note 1: If using active dry yeast instead of instant yeast, proof it in warm water beforehand.
- Note 2: Ensure the water is warm, not hot, to prevent killing the yeast—ideally around 40℃ (104℉).
- Note 3: Bread flour gives a chewier texture but all-purpose flour works fine if unavailable.
- Note 4: Kasar cheese is a mild melting cheese typical in Turkey; mozzarella is a good substitute.
- Note 5: Sujuk sausage is a spicy dried sausage common in Turkish cuisine; chorizo can replace it.
- Note 6: Baharat is a Middle Eastern spice blend containing pepper, cumin, cinnamon, and other warm spices.
- Note 7: Turkish tulum cheese is salty and crumbly like feta; use feta if unavailable.
- Note 10: Semolina on the baking tray prevents sticking and adds texture to the crust.
- Note 13: Brushing with egg adds a glossy, golden finish to the crust.
- For variations, experiment with different toppings such as minced beef, mushrooms, or bell peppers.
- Serve pide fresh and hot for the best texture and flavor.
