Turkish Pide
Do you love pizza? Here's an awesome variation for the classic pizza - Turkish pide - which you'll surely enjoy.
Serves: 2 pide
  • For the dough:
  • ~350g all-purpose flour + more for dusting
  • 4 tsp instant dried yeast (2x 14g packs)
  • 1 teaspoon sugar
  • 250ml lukewarm water
  • 2 Tbsp olive oil + extra olive oil for brushing
  • 1 tsp salt
  • For the filling:
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, peeled and minced
  • 500g button mushrooms, finely chopped
  • 2 tomatoes, peeled and diced
  • 1 Tbsp tomato paste
  • 1 small red chili, finely chopped - optional
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • salt and ground black pepper, to taste
  • parsley, chopped
  • ⅓ cup vegan mozzarella - I used store-bought, but you can try my recipe too, link in the ingredient
  1. Preheat the oven to 180C/350F.
  2. Add the yeast and sugar into a bowl. Pour in the lukewarm water and let them dissolve, mixing with your fingers, not with a metallic spoon. Set aside.
  3. Combine the flour and salt in a large bowl. Make a hole in the middle and pour the olive oil and half of the yeast mixture.
  4. Start mixing with your hands. Add the rest of the yeast water and start kneading.
  5. Knead for 5 minutes, until you get a soft, elastic dough. If it's too sticky, add one more tablespoon of olive oil and a little bit of flour.
  6. Place it in a bowl, brush with some oil and cover the bowl with a plastic wrap. Let it rise in a warm place - about one hour. It will double in size.
  7. Meanwhile, make the filling.
  8. Heat the oil in a large pan. Saute the garlic and onion for 2 minutes, then add the rest of the ingredients. Saute for 10 more minutes. Let it cool and wait for the dough to rise.
  9. Once the dough is ready, place it on a lightly floured work surface. Start kneading it for one more minute and divide it into two balls.
  10. Roll each ball in an oval shape - about 40cm long and half as that in width. It should be half a centimeter thick. Repeat for the other ball.
  11. Line an oven tray with baking paper and place them on it.
  12. Spread the filling over them, making sure you leave a 2cm border. Fold the sides, giving it a boat shape. Make it pointy also, so it will look authentic.
  13. Brush the pide with some olive oil and bake them for 30 minutes, until they turn golden.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/turkish-pide/