Turkish Pizza (Pide)
The French bread dough is one of the best I've tried so far. Even better than the pizza dough that was my top pick until yesterday. When I formed the loaves and felt how easy it was to shape, without resisting under my hands, I thought a pizza would be ideal for it. And these delicious pides came out. They go very well accompanied by a glass of ayran.
Ingredients
1/2 portion French bread dough (or your preferred pizza dough made from 250g flour)
Filling
250g ground meat passed twice through the grinder (lamb or beef)
1 small onion
1 small green bell pepper
1/2 bunch parsley
2-3 mint leaves (optional)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cumin
1 level teaspoon dried oregano
3 tablespoons passata
1 level tablespoon pepper paste (I used Hungarian)
1 tablespoon oil
Yield: 2 pides
How to prepare turkish pizza (pide)
- Saute the finely chopped onion and bell pepper in hot oil until softened.
- Add the ground meat and fry over medium heat until it starts to brown, about 10 minutes. Drain the fat from the pan.
- Turn the heat to low and add all the seasonings. Mix well. Then add the passata, pepper paste, and finely chopped parsley and mint. Mix well and turn off the heat.
- Cut the dough into two equal pieces.
- On a floured work surface, stretch each piece with your hands (the dough is very easy to work with) into an elongated sheet. Place half the filling on each, leaving the edges free.
- Fold the edges slightly over the filling, so you have a boat shape (see photo 3).
- Bake in a preheated oven at 240C (465F) for about 15 minutes.
- It's better hot, but can also be eaten cold.
The filling
The dough base
Shaping the pizza
Baked pide
