{ Cooking Thursday - Turkish Flatbread Pizza Pide }

Good morning, welcome back to our Cooking Thursday.  

I've missed sharing recipes with you all, and I have quite a few new ones to bring and introduce to you.  I think you will enjoy them, as much as my family has.

The first one I'm sharing with you today, is for these delicious Turkish Pizzas, they are a very common street food.  They are a flatbread pizza that come stuffed with a variety of fillings.  The Pide originated in the city of Samsun,  in the Turkish Black Sea region, and has been a favorite since 1725.  The flatbread is shaped into a boat, or a flat American football, if that helps you visualize it.

 

 

 

This was my first attempt at making these, so although they were absolutely delicious, I wasn't thrilled with the final look.  It takes a bit of practice to make sure the Pide doesn't open up, and stays flat around the edges.

Anyway, I hope you will enjoy this recipe, it is a great alternative to your usual Friday night pizza.  

The recipe I'm sharing with you, is from one of my favorite Turkish channels on Youtube.  I just love Aysenur, she is such a sweet lady and shares so many wonderful recipes.  Be sure to give her a follow.

Turkish Pide

Source: Turkish Food Travel

FOR THE DOUGH:

• 2 cups lukewarm water
• 25 gr. fresh yeast or 1 tbsp active dry yeast (use dry yeast according to packet details)
• 1 tbsp sugar
• about 5 to 5+1/2 cups bread or all-purpose flour
• 2 tsp salt

PIDE TOPPINGS: (You can adjust the amount depending on which pide you want more)

MINCED MEAT TOPPING (This is enough for about 8 pides)

• 1 medium-size onion
• 2 sweet green peppers
• 1 medium-size red capia pepper
• 1 tomato
• 2 cloves of garlic
• 250gr. ground beef (%30 fat would be ideal if you can get it)
• 1 tsp salt and ground black pepper
• if the meat doesn’t have much fat add 3-4 tbsp olive oil

SPINACH TOPPING/ FILLING (for 3 pide)

• 1 small onion
• two handfuls of fresh washed and pat dried spinach
• 1/2 tsp salt and ground black pepper

CHEESE TOPPING (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

 

How to make Turkish Pide

Prepare the simple yeast dough:

1. In a mixing bowl add lukewarm water, yeast, sugar. Disolve the yeast or use according to package. Add most of the flour amount along with salt and knead adding more flour if needed until it is smooth and elastic.
2. Cover and let it rise until almost doubled in size

Toppings:

Traditionally we use a special knife to chop veggies and minced meat together. But it is easier to make it in a food processor. You can choose whichever you like.

• For minced meat topping: In a big size food processor process onion, red and green pepper until it is chopped in small cubes. Add peeled tomato, salt, black pepper, red pepper and tomato pastes and minced meat. Process pulsing until everything is chopped and mixed well. If the minced meat doesnt contain much fat you can drizzle a little bit olive oil.
• For spinach filling: Proccess onion with washed and dry spinach leaves, salt and pepper pulsing until everything is chopped (don’t make it very small) While fill it you can alternately add crumbled Turkish white cheese (or feta) or kashar, mozarella cheese (Check the video)
• Cheese and Sujuk topping: (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

Shaping The Pide:

Rolling Turkish pide dough

Classic Open Pide Shape (Açık pide)

• Heat the oven to highest setting (about 230 to 250C). Cut the risen dough into 12 pieces and shape them round. Cover the ones you don’t use with a damp clean kitchen towel or freezer bag so they don’t get dry. 
• Roll out one piece in a lightly floured surface into a oblong shape that can fit to your baking try. Place then to the try that is lined with baking paper. Add generaously from the minced meat filling (about two full tbsp) on top leaving 1cm space in sides. Spread evenly with back of a spoon or your hand.
• Fold the sides of the pides inside and press them well.
• Pinch the ends and seal. Hold from the corners and strech a bit more as far as it can fit to your tray and place it back. Brush the sides with egg yolk and bake until sides and bottom has nice golden color.