About this Dish
A boat-shaped flatbread topped with cheese, meat, or egg, baked in a wood oven.
History & Origin
Often called Turkish pizza, pide predates its Italian cousin in the region and remains a defining street food of Turkey's Black Sea coast.
IngredientsServes 4
🌾Strong white bread flour, 500g
🧂Salt, 1 tsp
🍬Caster sugar, 1 tsp
🫧Instant yeast, 7g (1 sachet)
💧Warm water, 300ml
🫒Olive oil, 3 tbsp plus extra for brushing
🧀Kaşar or mozzarella cheese, 200g grated
🥩Minced lamb or beef, 250g
🧅White onion, 1 small, finely grated
🥚Eggs, 2 (one per pide if making egg topping)
Method
1
Mix the flour, salt, sugar and yeast in a large bowl. Add the warm water and olive oil, then bring together into a soft dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, then place in an oiled bowl, cover with a damp cloth and leave to rise for 1 hour until doubled in size.2
While the dough rises, make your filling. Mix the minced meat with the grated onion, a generous pinch of salt, black pepper and a pinch of cumin or paprika if you like. You can also prepare your cheese by grating it and setting aside.3
Preheat your oven to its highest setting, ideally 250°C (480°F) fan, and place a large baking tray or pizza stone inside to get very hot. This mimics the intense heat of a wood oven and gives you a crisp base.4
Divide the risen dough into 2 or 4 equal portions. On a floured surface, roll each piece into a long oval shape, roughly 30cm long and 15cm wide. Place the shaped dough onto a piece of baking parchment.5
Spread your chosen filling across the centre of each oval, leaving a 3cm border around the edge. Fold the long sides up and pinch the ends together firmly to form the classic pointed boat shape.6
If using egg, create a small well in the filling and crack an egg into it just before the pide goes in the oven. Slide the pide on its parchment onto the hot tray and bake for 10–14 minutes until the edges are golden and puffed and the filling is cooked through.7
Remove from the oven and immediately brush the exposed dough edges with a little melted butter or olive oil for a shiny, soft crust. Slice into pieces and serve straight away while piping hot.User Reviews
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