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–+ servings
turkish pide recipe vegan

Turkish Pide

Turkish pide is a boat-shaped stuffed flatbread - think of it as a vegan Turkish pizza. This version has a soft homemade dough filled with a savoury spiced mushroom and tomato filling and melty vegan mozzarella.
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Choose Serving Size 2

Ingredients 

For the dough:

  • 350 g all-purpose flour + more for dusting
  • 4 tsp instant dried yeast 2x 14g packs
  • 1 teaspoon sugar
  • 250 ml water lukewarm
  • 2 Tbsp olive oil + extra 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 tomatoes peeled and diced
  • 1 Tbsp tomato paste
  • 1 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 store-bought or homemade

Instructions

  • Preheat the oven to 180C/350F.
  • Add the yeast and sugar to a bowl. Pour in the lukewarm water and let them dissolve, mixing with your fingers, not with a metal spoon. Set aside.
  • Combine the flour and salt in a large bowl. Make a well in the middle and pour in 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 plastic wrap. Let it rise in a warm place for about one hour, until it doubles 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, until most of the liquid evaporates. Let it cool and wait for the dough to rise.
  • Once the dough is ready, place it on a lightly floured work surface. Knead it for one more minute and divide it into two balls.
  • Roll each ball into an oval shape, about 40cm long and half as wide. It should be half a centimeter thick. Repeat with the other ball.
  • Line an oven tray with baking paper and place the ovals on it.
  • Spread the filling over them, leaving a 2cm border. Fold the sides over, giving each one a boat shape. Pinch the ends into points so they look authentic.
  • Brush the pide with some olive oil and bake for 30 minutes, until golden.

Notes

Cook the filling until most of the liquid has evaporated and let it cool before assembling, so the pide stays crisp and doesn't turn soggy. Best served warm, straight from the oven. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in the oven to bring back the crust.