Pide Bread

Pide Bread

Pide is a traditional Turkish flatbread that bears a resemblance to pizza, but with its own distinct characteristics and regional flair. Known as “Turkish pizza,” pide is typically baked in a stone oven and shaped into a boat-like or oblong form, with a variety of savory fillings. The crust is soft and slightly chewy, with crispy edges, making it perfect for holding rich, flavorful toppings. Pide is deeply rooted in Turkish culinary culture and is often enjoyed as a snack, a light meal, or a communal dish. Popular variations include fillings such as minced meat, cheese, vegetables, or eggs, with each region of Turkey adding its own signature touch.

Pide is a versatile and beloved dish, with its ingredients often chosen based on seasonality and local availability. While it's often topped with lamb or beef, there are numerous vegetarian options that showcase the vibrant produce of Turkey. Whether you enjoy it with spiced ground meat, cheese, or fresh herbs, pide is a comforting, flavorful dish that can be customized to suit various tastes. It's a great way to experience Turkish Flavors, offering a unique twist on the traditional pizza that’s both satisfying and aromatic.

Pide Recipe

Servings: 4 small pide (individual portions)
Prep Time: 30 minutes (plus 1 hour for dough rise)
Cook Time: 12–15 minutes

Ingredients

For the Dough:

• 3 cups (375 g) all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 ¼ tsp dry active yeast
• 1 ¼ cups (300 ml) warm water
• 2 tbsp olive oil

For the Toppings:

• 200 g (7 oz) ground lamb or beef (optional, can substitute with plant-based ground meat or mushrooms for a vegetarian version)
• 1 medium onion, finely chopped
• 1 tomato, chopped
• 1 green bell pepper, chopped
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp cumin
• Salt and freshly ground black pepper, to taste
• 1 cup grated mozzarella or Turkish kasar cheese (optional)
• 1 egg (optional, for cracking on top)
• Fresh parsley for garnish
• Olive oil for drizzling

Instructions

1.   Prepare the Dough:

o   In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

o   Add flour, salt, and olive oil, and mix until a dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.

o   Cover and let the dough rise for 1 hour or until doubled in size.

2.   Prepare the Topping Filling:

o   In a pan, heat a little olive oil over medium heat. Add the chopped onion and cook until soft.

o   Add the ground meat (if using) and cook until browned. If using mushrooms or plant-based meat, sauté until softened.

o   Stir in the chopped tomatoes, bell pepper, tomato paste, paprika, cumin, salt, and pepper. Let the mixture simmer for 5–7 minutes until the vegetables are tender, and the Flavors have melded. Remove from heat and let cool slightly.

3.   Shape the Pide Dough:

o   Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone in the oven to heat.

o   Divide the dough into 4 portions and roll each portion into an oblong or boat-shaped flatbread, about 8–10 inches long.

o   Transfer the dough onto a piece of parchment paper.

4.   Assemble the Pide:

o   Spread a portion of the meat or vegetable filling along the centre of each pide dough.

o   Fold the edges of the dough inward to create the boat-like shape, leaving the filling exposed in the centre.

o   If you like, crack an egg into the centre of the filling for added richness (optional).

5.   Bake the Pide:

o   Transfer the pide (with parchment paper) onto the hot baking sheet or stone.

o   Bake for 12–15 minutes, until the edges are golden and crispy, and the filling is cooked through.

o   If using cheese, sprinkle it on top of the filling during the last 3–4 minutes of baking.

6.   Serve:

o   Remove from the oven and drizzle with a little olive oil.

o   Garnish with fresh parsley and serve warm.

Pide is a wonderful alternative to pizza and offers an authentic taste of Turkish cuisine. Its soft, chewy crust combined with savory, spiced fillings makes it a crowd-pleasing dish that can be customized to suit different tastes, from meat lovers to vegetarians.

 Read More Pizza Recipes: 

Shrimp and Mayo Pizza 

Soul Food Feast

Shrimp and Mayo Pizza

Shrimp and Mayo Pizza 

Shrimp and Mayo Pizza is a popular Japanese twist on the traditional Italian dish, combining seafood with the creamy tang of Japanese-style mayonnaise. Found in pizza chains and convenience stores across Japan, this pizza reflects the country's knack for fusing global cuisines with uniquely local tastes. Japanese mayonnaise, such as the brand Kewpie, is richer and slightly sweeter than its Western counterparts, pairing especially well with savory ingredients like shrimp. The result is a pizza that’s creamy, umami-rich, and surprisingly addictive, often topped with corn, cheese, and a sprinkling of parsley or nori for added flavor and texture.

This unconventional combination may surprise traditionalists, but it perfectly represents Japan's innovative food culture, where familiar dishes are reinterpreted with local flair. Shrimp and Mayo Pizza is not just a novelty—it’s comfort food for many in Japan, especially loved for its sweet-savory balance and luxurious mouthfeel. It’s typically served on a soft, pan-style crust and sometimes drizzled with extra mayo or a hint of soy sauce before baking. Whether you're a seafood lover or just curious about Japanese pizza creations, this dish offers a delicious dive into fusion cuisine.

Shrimp and Mayo Pizza Recipe

Servings: 1 large pizza (10–12 inches)
Prep Time: 30 minutes (plus dough rise if homemade)
Cook Time: 12–15 minutes

Ingredients

For the Dough (or use pre-made):

• 2 ¼ cups (280 g) all-purpose flour
• 2 ¼ tsp (1 packet) dry yeast
• ¾ cup (180 ml) warm water
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil

For the Toppings:

• ½ cup shredded mozzarella cheese
• ½ cup cooked shrimp (small, peeled and deveined)
• ¼ cup canned corn kernels (drained)
• 2 tbsp Japanese mayonnaise (e.g., Kewpie)
• 1 tsp soy sauce (optional, for drizzling)
• 1 tsp chopped parsley or dried seaweed flakes (aonori)
• Freshly ground black pepper to taste

Instructions

1.   Prepare the Dough (if making from scratch):

o   In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.

o   Add flour, salt, and olive oil. Mix and knead until smooth, about 8–10 minutes.

o   Let rise in a warm place for 1 hour or until doubled in size.

2.   Preheat Oven:

o   Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven to heat.

3.   Assemble the Pizza:

o   Roll out the dough into a 10–12 inch round and place it on a piece of parchment paper.

o   Spread a thin layer of mayonnaise over the dough (reserving some for later).

o   Sprinkle mozzarella cheese evenly across the base.

o   Distribute cooked shrimp and corn over the cheese.

o   Drizzle lightly with soy sauce if using, and add a bit more mayo in a zigzag pattern.

4.   Bake:

o   Transfer the pizza (on parchment) onto the hot stone or baking sheet.

o   Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.

5.   Finish and Serve:

o   Remove from the oven and sprinkle with chopped parsley or aonori flakes.

o   Add a final drizzle of mayonnaise if desired.

o   Slice and serve warm.

Creamy, savory, and just a little bit sweet, Shrimp and Mayo Pizza offers a taste of Japan’s inventive approach to comfort food. It’s a unique but easy-to-love dish that’s sure to impress anyone looking to try something outside the ordinary pizza box.

 Read More Pizza Recipes: 

Pide

Soul Food Feast