Turkish Pide Recipe (Turkish Pizza)
There’s something incredibly comforting about pulling a hot, cheesy Turkish pide straight from the oven. This recipe brings together a trio of cheeses—mozzarella, cheddar, and blue cheese—melted into a soft yet crispy crust, with a golden egg baked right in the center.
Ingredientes · Raciones 2
- 300 g all-purpose flour
- 20 ml olive oil
- 1 tsp sugar
- 4 g dry yeast
- ½ tsp salt
- 150 ml water
- tomato sauce
- mozzarella
- cheddar cheese
- blue cheese
- 4 eggs
- sesame seeds ((white & black))
Método · 1 h 20 min
- Activate the Yeast: In a bowl, mix the dry yeast and sugar with the lukewarm water and cover with a dry towel. Let it sit for 10 minutes, or until frothy.
- Make the Dough: Add the flour, salt, and olive oil, then knead the dough (either by hand or using a stand mixer with a dough hook) until smooth and elastic. Place the dough in an oiled bowl, cover with plastic wrap or a shower cap, and let rise in a warm place for about 40 minutes, or until doubled in size. (Tip: Use the proofing function of your oven, if available.)
- Prepare the Oven: Place a baking stone in the middle rack of your oven and preheat it to 250°C (480°F). The baking stone ensures even heat distribution and helps create a crispy crust.
- Shape the Pide: Divide the dough into four equal portions and shape each into a ball. Roll each ball into an oval about 25 cm (10 inches) long on parchment paper.
- Add Cheese Edge and Shape: Place small mozzarella pieces along the border of each oval. Fold the edges inward to seal in the cheese, forming a rim. Pinch the ends to create a traditional boat shape.
- Add Toppings: Spread a thin layer of tomato sauce inside each boat. Sprinkle with a mix of grated mozzarella, cheddar, and blue cheese. Crack an egg into the center of each pide.
- Finish and Bake: Brush the crust edges with beaten egg and sprinkle with sesame seeds. Using a pizza peel or the back of a tray, slide each pide (on its parchment) onto the hot baking stone. Bake for 12 minutes, or until the crust is golden and the egg is cooked to your liking.
- While one pide is baking, prepare the next one.
- After baking, sprinkle with fresh basil leaves, slice, and enjoy!
Whether you’re sharing it at the table or savoring it solo, this pide is all about indulgence and satisfaction. It’s a dish I come back to when I want something warm, filling, and just a little bit special—like pizza, but with a Turkish soul.
Dough:
- You can customize the cheese mix based on your preference. Feta, kasseri, or Turkish kaşar also work beautifully.
- Pide is best enjoyed fresh from the oven but can be reheated in a hot pan or oven to restore crispness.
