Go Back
–+ servings
turkish pide recipe vegan

Turkish Pide

Gourmandelle.com
Do you love pizza? Here's an awesome variation for the classic pizza - Turkish pide - which you'll surely enjoy.
5 from 1 vote
Print Recipe Pin Recipe
Servings 2 pide

Ingredients
  

  • For the dough:
  • ~350g all-purpose flour + more for dusting
  • 4 tsp instant dried yeast 2x 14g packs
  • 1 teaspoon sugar
  • 250 ml 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
  • 500 g button mushrooms finely chopped
  • 2 to matoes 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

Instructions
 

  • Preheat the oven to 180C/350F.
  • 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.
  • 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.
  • Start mixing with your hands. Add the rest of the yeast water and start kneading.
  • 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.
  • 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.
  • Meanwhile, make the filling.
  • 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.
  • 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.
  • 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.
  • Line an oven tray with baking paper and place them on it.
  • 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.
  • Brush the pide with some olive oil and bake them for 30 minutes, until they turn golden.
Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!