Pide Pizza Recipe

Turkish Pide: The OG Flatbread Party That Makes Pizza Look Bland

Pizza? Pah! Forget that cheesy, round cliché. Turkish Pide is the original flatbread party that’s been rocking taste buds since ancient times. We’re talking long before your grandpa’s grandpa burnt a frozen pepperoni disc in the toaster oven.

The history of pide is a bit hazy, like trying to remember what you ate last night after a particularly delightful pide feast. Some folks say the word “pide” comes from the ancient Greek word “pita,” which basically means “flatbread.” But let’s be honest, Turkish pide is more like a flatbread limousine compared to a pita’s moped status.

Ottomans really took pide to the next level during their reign. Imagine giant wood-fired ovens pumping out pide after pide, loaded with exotic (for the time) ingredients like ground meat, cheese, and even pastrami. Back then, a law even existed to ensure pide dough was fancier than regular bread dough – talk about taking your flatbreads seriously!

Now, onto the fun part: making your own pide! It’s easier than wrestling a greased watermelon (though that might be a fun party trick for later).

Ingredients:

• Dough Dynasty:
  
  • 3 cups all-purpose flour (because this is the foundation upon which your delicious bread kingdom shall be built)
  • 1 tsp active dry yeast (the tiny magicians who will make your dough rise like a triumphant balloon)
  • 1 1/2 tsp sugar (a touch of sweetness to keep your bread from becoming a grumpy grump)
  • 1 1/3 cups warm water (about 104°F/ 40°C) – think of it as a warm bath for the yeast to wake them up and get the party started
  • 1 1/2 tbsp olive oil (to add a touch of richness and keep your bread from being a complete crumb monster)
  • 1 tsp salt (because even the sweetest breads need a bit of balance to truly shine)
• The Magnificent Topping Menagerie (Choose your champion):
  
  • Classic Turkish Delight:
    
    • 500g ground lamb (because lamb meatballs are a hearty and satisfying option)
      1 medium onion, diced (because onions add a savory depth that perfectly complements the lamb)
      1 green pepper, diced (for a touch of sweetness and a vibrant pop of color)
      1 tbsp olive oil (to get the flavor party started)
      1 tsp ground cumin (for a warm, earthy aroma that awakens the taste buds)
      1/2 tsp paprika (for a hint of smokiness that adds another layer of complexity)
      Salt and pepper to taste (because even the most flavorful dishes need a touch of seasoning magic)
  • Vegetarian Voyage:
    
    • 1 cup chopped spinach: Imagine these leafy greens as tiny flavor powerhouses, packed with vitamins and ready to tango with the other ingredients.
    • 1/2 cup crumbled feta cheese: This salty, tangy cheese is the king of the salad, adding a creamy texture and a burst of flavor that’ll make your taste buds do the happy dance.
    • 1/4 cup chopped fresh parsley: This vibrant herb is like the confetti of the salad, adding a pop of color and a touch of freshness that’ll make your breath smell like a spring meadow.
    • 1/4 cup chopped red onion: This adds a bit of bite and a touch of sweetness, like a sassy comedian who always keeps things interesting.
    • 2 tbsp olive oil: This is the maestro of the flavor orchestra, ensuring everything comes together in a smooth and delicious harmony.
    • 1/2 tsp dried oregano: This fragrant herb adds a touch of warmth and earthiness, like a wise old wizard whispering secrets of flavor.
    • Salt and pepper to taste: Because even the most flavorful salads need a pinch of magic to truly shine.
  • Spicy Surprise:
    
    • 1 medium eggplant, diced: Imagine this purple beauty being transformed by the magic of heat into a tender, smoky delight.
    • 1 tbsp olive oil: This is the conductor of the flavor orchestra, ensuring everything sizzles and comes together beautifully.
    • 1/2 tsp ground cumin: This warm, earthy spice is like a wise old wizard adding a touch of mystery to the dish.
    • 1/4 tsp chili flakes (optional): This fiery friend is like the comedian of the spice rack, always guaranteed to get a reaction (hopefully not too fiery!).
    • 1/2 cup crumbled feta cheese: This salty, tangy cheese is the king of the topping, adding a creamy texture and a burst of flavor that’ll make your taste buds do the happy dance.
    • 1/4 cup chopped fresh parsley: This vibrant herb is like the confetti of the dish, adding a pop of color and a touch of freshness that’ll make your breath smell like a spring meadow.
    • 1/4 cup chopped red onion: This adds a bit of bite and a touch of sweetness, like a sassy comedian who always keeps things interesting.
    • Salt and pepper to taste: Because even the most flavourful dishes need a pinch of magic to truly shine.
    •  

Instructions:

1. Dough Disco: In a large bowl, whisk together the yeast, sugar, and warm water. Let this party sit for 5-10 minutes, until it gets all foamy and bubbly. That’s the yeast having a yeast party – don’t worry, it’s a good thing.
2. Mix and Knead Mania: In a separate bowl, combine the flour and salt. Add the yeast mixture and olive oil to the floury crew, and stir it all together with a wooden spoon until a shaggy dough forms.
3. Get Your Hands Dirty: Time to unleash your inner dough wrestler! Transfer the dough to a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic – think of it as giving your future pide a massage.
4. Doughy Relaxation Time: Place the kneaded dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for about an hour, or until it doubles in size. Think of it as the dough taking a well-deserved nap before its starring role.
5. Prepping the Stage (the Oven): Preheat your oven to 450°F (230°C).

Now, the fun part: Shaping and Topping!

1. Divide and Conquer: Punch down the risen dough and divide it into two equal balls. On a lightly floured surface, roll out each ball into an oval shape, about 1/4-inch thick.
2. The Magnificent Topping Menagerie: Choose your champion of toppings (or get crazy and make two different pides!). Spread your chosen ingredients evenly over the oval dough, leaving about a 1-inch border around the edge.
3. Egg-cellent Surprise (Optional): If you’re feeling fancy, crack an egg in the center of your pide masterpiece.
4. Bake it Happen: Carefully transfer the pide(s) to a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the crust is golden brown and the toppings are cooked through.
5. Victory Lap (and Devouring): Take your pide out of the oven and let it cool for a few minutes before digging in. Slice it up, grab your favorite people (or a comfy spot for a solo pide party), and enjoy a taste of Turkish delight!

Bonus Tips:

• Want a crispy crust? Brush the edges of the dough with olive oil before baking.
• Feeling adventurous? Drizzle some yogurt sauce or sprinkle some sumac over your finished pide for an extra flavor kick.
• Leftover pide? No problem! Store it in an airtight container at room temperature for up to 2 days, or freeze it for longer storage.

There you have it, pide warriors! With this recipe, you’re well on your way to pide