Who doesn’t love pizza? I remember it was a rare treat in my family house, an outing out to Pizza Hut for an all you can eat special, or a ready-made pizza baked to perfection when I came in from school with my friends. Pizza rocks!
Turkish kids are the same. They love pizza but the difference here is that Pide is far thinner and crispier (better in my opinion!). It’s served in longboat shapes rather than traditional Italian pizza rounds. Once the dough is made and risen, you can pretty much fill them with whatever you fancy. Cheese and tomato, vegetarian, cheese and mushroom, spinach, chicken, meat, and peppers – literally whatever you have on hand.
Traditionally in Turkey, the best pide (pizza) is cooked in a special stone ‘pide oven’. But, failing that, you can cook them yourself in the oven. For my recipe, I have used mildly spiced minced meat, but you could add more red pepper flakes or even a little chili if you want to spice things up (but not sure how that would go down with the kids!). Take a look at our Turkish pizza recipe (Kiymali Pide) below…
Turkish Pizza Recipe (Kiymali Pide)Print This
- 300 g Plain Flour (Plus a little for rolling)
- 1 10g pack Dried Yeast (Maya)
- 1 cup Warm Water
- ½ tsp Salt
- 45 ml Olive Oil
- 300 g Minced Lamb/Beef
- 1 Large Onion (Very Finely Diced)
- ½ Sweet Red Pepper (Bell or Pointed - Finely diced)
- 1 Large Tomato (de-seeded and finely diced)
- 1 tsp Salt
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Red Pepper Flakes (Optional)
- ½ tsp Mixed Italian Herbs (Optional)
- To Serve:
- 1 Juicy Lemon (Cut in wedges)
- Flat Leaf Parsley
- 2 Tomatoes, sliced
Tip the dried yeast into 1/2 cup of warm water and stir. Leave for a few minutes to get frothy (if it doesn’t start to froth within 3 minutes it is not active so discard and start over.
In a large mixing bowl add the flour and salt. Stir and then make a well in the middle. Pour in 1 tablespoon olive oil and then the frothy yeast mixture. Stir and add the reserved 1/2 cup of warm water.
Gradually push the flour in from the sides of the well and knead into a smooth, soft dough. Add the remaining olive oil gradually if the mix is sticky, add a touch more flour if too runny. This takes around 5 minutes.
Cover the bowl with cling film and throw a tea towel over the top. Pop in a warm place to rise for about an hour. It should double in size.
Preheat oven to 180 Celsius.
Heat a little olive oil in a frying pan and fry off the diced onions and peppers until soft (around 3 minutes). Add the tomatoes and stir until combined (another 2 minutes).
Your dough by now should have risen. Tip it onto a floured surface and knead for a couple of minutes. Split into quarters and then each section into two. You should now have around 8 small pieces. (You can make smaller ones if you fancy). Roll each into long thin ovals and place on a baking sheet lined with parchment paper.
Divide the topping mix between the 8 ovals and then spread it evenly across the top leaving around 2cm around each edge.
Cut them crossways into easy to handle pieces and serve them up with the rocket, sliced tomatoes and parsley on the side. Traditionally Turkish Pide is accompanied by Ayran – a salty yoghurt drink.
Have you made our Turkish Pizza Recipe? What did you think? Can you suggest any amendments? Please comment and let us know.
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