Turkish Pizza Boats (Pide)

This traditional bread with its rolled-up sides is served plain throughout the Eastern Mediterranean and with different toppings everywhere in Turkey. It is often topped with ground lamb or spinach and pine nuts. Two toppings are offered here. One is the traditional Turkish combination of eggplant, tomato, and red bell pepper. The other takes liberties and uses sausage, mushrooms, and spinach with melted mozzarella cheese. Pide is not called “Turkish Pizza” for nothing.

Pide – Turkish Flatbread with Two Toppings

In Turkey, every family and restaurant have their own takes in Pide. Some are crunchy while others are chewy. Toppings can be meats, like ground lamb or beef, or vegetables like spinach, mushrooms, and eggplants. Secret spices are just that, secret. This version uses a slightly chewy crust with a non-traditional topping of Italian sausage.
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Course: Brunch, Lunch, Meze, Snack
Cuisine: Middle Eastern, Turkey
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting dough: 1 day
Total Time: 1 day 50 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Food processor
  • 12" nonstick skillet
  • Large bowl
  • 2 Large Baking Pans
  • Parchment or wax paper, Plastic wrap
  • Wire baking rack

Ingredients

Dough

  • 3 cups Bread flour
  • ½ tsp Instant rise yeast (or rapid-rise)
  • 2 tsp Sugar
  • cup Ice water
  • 1 tbsp Extra virgin olive oil
  • tsp Kosher salt

Classic Vegetable Topping

  • 28 oz Canned whole peeled tomatoes
  • 1 lb Eggplant, peeled and diced into ½-inch cubes
  • ½ Large Red bell pepper, chopped
  • 3 cloves Garlic, minced
  • 5 tbsp Extra virgin olive oil
  • ¼ tsp Crushed red pepper flakes
  • ½ tsp Smoked paprika
  • 6 tbsp Fresh mint, minced (1½ dried)
  • cups Feta cheese, crumbled

Sausage Topping

  • 12 oz Italian sausage, casings removed (sweet or hot)
  • 1 medium Onion, chopped
  • 2 cloves Garlic, chopped
  • 2 tbsp Olive oil
  • ½ tsp Cumin
  • ¼ tsp Black pepper
  • 1 tsp Salt
  • ½ cup Flat leaf parsley
  • 2 tbsp Fresh mint, chopped (or 1 tbsp dried)
  • 2 tbsp Fresh lemon juice
  • 15 oz Can, diced tomatoes, drained (or 1 fresh, cubed)
  • 1 cup Mozarella cheese, shredded
  • 1 Egg, scrambled
  • 1 tsp Corn starch (or flour)

Instructions

Dough

  • Add flour, sugar, and yeast to food processor. Pulse 5-6 times to combine. With processor running, add ice water in slowly and run for about 10 seconds until no dry flour remains. Rest for 10 minutes.
  • Add oil and salt to dough and process 30-60 seconds until dough becomes a shiny, sticky ball and doesn't stick to the walls. Transfer dough to a lightly oiled counter and knead by hand to form a ball, about 30 seconds.
  • Place dough seam-side down in a lightly greased bowl. Cover tightly and refrigerate for at least 24 hours.

Traditional Turkish Topping

  • In a food processor, add tomatoes with their juice. Pulse 10-12 times.
    In a 12" nonstick skillet, heat 2 tbsp oil until shimmering. Add eggplant, bell pepper, and ½ tsp salt. Stir occasionally until soft, around 5-7 minutes. Stir in garlic, pepper flakes, and paprika. Cook, stirring, for another 30 seconds. Pour in pureed tomatoes and cook down until very thick, about 10 minutes. Remove from heat and stir in salt, pepper, and mint. Let cool.

Sausage Topping

  • Add 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat. Add lamb, onions, and garlic. Season with cumin, salt, and pepper. Sauté 5 minutes, breaking up the meat. Remove from heat, drain excess liquid, and let cool.
  • In a medium bowl, mix in the cooled lamb, parsley, mint, and lemon juice. Set aside.

Assemble and Cook

  • 1 hour before cooking, remove dough from refrigerator. 30 minutes before cooking, move top oven rack to 4 inches from top of oven and preheat to 500°F (260°C). Place 1 large baking pan in oven to get really hot.
  • Press down dough in bowl to deflate. Place dough on a clean countertop. Cut in half, save one half and wrap other in lightly oiled plastic wrap. Stretch out dough and form into a ball. Place in same light greased bowl. Do the same thing with other half. Let rest covered for 1 hour.
  • Generously coat 1 ball with flour and place on a well-floured counter. Roll out and 18-inch oval. Place on baking pan with lightly oiled parchment paper, 1 for each pide. Brush oil over top and spoon ½ topping on top, leaving a ¼-inch border. Add cheese and fold ¼-inch edges over topping and pinch end to shape into a boat. Paint folded over sides with egg wash. Move to 1 side of pan. Repeat everything with other dough ball on the other piece of parchment.
  • Remove hot baking pan from oven and quickly slide each pide onto one half. Quickly return to oven and cook until sides are a nice golden brown, 10 to 15 minutes. Separate from parchment and place on a wire rack to cool for 5 minutes.
  • Serve: Cut pide vertically in half longways. Cut 2-inch slices horizontally. Sprinkle a pinch of mint over and serve.

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