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Smelling Salts Journal

July 11, 2021

Turkish Pide, Two Ways

Back in 2014, I hosted a Mediterranean themed March Break for the kids, and these Turkish Pizzas, a.k.a. Pide, were our favourite recipe of the week!

Back by popular demand, here’s a gently revised version of my Turkish Pide recipe from The Lunchbox Season:

Print Recipe

Turkish Pide, Two Ways

Makes 4 Individual Pides or 2 Shareable Pides

Ingredients

DOUGH

  • 2 tbsp lukewarm water
  • 1 tsp sugar
  • 1 c [- 2 tbs] warm milk [or lukewarm water]
  • 2 tsp [1 sachet] active dry yeast
  • 3 ¼ c flour
  • 1 ½ tsp salt
  • 4+ tbsp olive oil, plus 2-3 more [Sub melted butter, cooled, for the additional 2-3 tbsp if desired]
  • 1 egg yolk, mixed with 1 tbs water

Cheese and Sausage Toppings [makes 2 of the 4 individual pides]

  • 3-4 c grated Kashkaval or Mozzarella Cheese [we used Mozzarella]
  • 36-40 slices Turkish Sujuk Salami or 1 8-in cured Hungarian Csabai sausage Hot or Mild, [we used Csabai], sliced 1/8 to 1/16-in thick

Spinach Onion & Cheese Topping [makes 2 of the 4 individual pides]

  • 2-3 c crumbled Kashkaval or Feta Cheese [we used Kashkaval]
  • 1 sweet onion, sliced thin
  • 1 tbsp minced garlic
  • 4 c fresh spinach, rough chopped
  • .5 c flat leaf parsley, rough chopped [optional]
  • salt and pepper to taste

GARNISH

  • Several slices of lemon for squeezing onto the Pide
  • Sprigs of flat-leaf parsley

Instructions

DOUGH

  • Combine the sugar and the lukewarm water in a small measuring cup.
  • Sprinkle over the yeast, stir gently, and let sit and foam for 8-10 minutes.
  • Add the yeast mixture to the lukewarm milk.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
  • Slowly stir in the milk & yeast mixture until the dough begins to string.
  • Slowly stir in olive oil by the tablespoon until the dough begins to form a rough, stretchy ball.
  • [Depending on the weather, temperature, behaviour of your yeast, if you need to add additional oil by the tbs. You can also add cooled, melted butter by the tbs. I almost always add 1-2 tbs of a mix of oil and butter.]
  • Dust a clean surface with a bit of flour.
  • Bring the ball of dough onto that surface and knead for 3-10 minutes, until the dough is smooth and elastic.
  • Place a small amount of oil into a bowl.
  • Spread the oil around the bowl with a clean napkin or cloth.
  • Place the dough ball into the bowl.
  • Cover with plastic wrap and set aside an a warm, dark place for about 2 hours, or until doubled in size.

PIDES I

  • Heat the oven to 425 F, placing a pizza stone on the lower-middle rack if desired.
  • Pat down the dough down and turn it back out onto the floured surface.
  • Divide the dough into 4 balls. [2 if making larger pides.]
  • Place the balls on a tray and cover loosely with a towel or plastic wrap.
  • Let sit and rise for at least 30 minutes while you are preparing the toppings.

SPINACH, ONION, AND CHEESE TOPPING

  • Warm a dab of oil on a skillet over medium heat, and add the sliced onion, stirring until brown.
  • Add the minced garlic and stir, browning for another minute.
  • Add the spinach to the browned onion and garlic, heated gently on the skillet for 1-2 minutes.
  • Added the parsley [optional] and heat gently for 1 more minute before removing from the stove.
  • Season with salt and pepper to taste. Recall that the Kashkaval cheese is quite salty.

PIDES II

  • In a small bowl mix your egg yolk(s) with your water.
  • One at a time, on pieces of parchment, roll each ball of dough out into an oval, about 15 by 9 inches [this way, the pides will fit by 2’s on the pizza stone or singly on baking trays].
  • Leaving a 1-inch border around all sides, place the filling in the oval to your liking.
  • Pull that 1-inch border of dough up around the edges of each pizza boat, crimping the edges as need be.
  • Brush those exposed edges of dough with your egg mixture.
  • Carefully, place pides in batches [still on the parchment] on the pizza stone or onto individual baking trays.
  • If using a pizza stone, after 10 minutes of baking, carefully slip the parchment from underneath the pide and discard.
  • Bake for a total of 14 minutes, or until the dough looks golden and the filling cooked.
  • Carefully remove the pide from the pizza stone with a a peel or a spatula and cookie sheet, or remove the pide on its pan and cool slightly before slicing.
  • Serve with slices of lemon to squeeze over top and a few handfuls of flat-leaf parsley!

Filed Under: All Recipes, Dinner, Lunch, Mains & Sides Tagged With: Advent Calendar, Advent Calendar 2017

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Welcome to Smelling Salts! I'm Roseanne, and this is where I record my best recipes, take notes on arts, culture, and style, and write essays about what keeps me going.
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