This Turkish Pide recipe by Turkuaz Kitchen is made with flour, olive oil, tomato sauce, mozzarella cheese, cheddar cheese, beef bacon, and fresh basil. This traditional Turkish Pide recipe creates a dinner that takes about 1 hour to prepare and can serve up to 8 people.
Turkish Pide Ingredients
For The Dough:
- 4 1/2 cups flour
- 1/4 cup olive oil
- 1/2 tbsp granulated sugar
- 1/2 tbsp salt
- 1 tbsp active dry yeast
- 1 1/2 cups warm water (105°F-110°F)
For The Topping:
- 1 cup tomato sauce
- 1/2 cup chopped beef bacon
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan
- Fresh basil leaves
- Butter (for brushing)
How To Make Turkish Pide
- Activate Yeast: Activate your yeast to ensure your dough rises beautifully. In a mixing bowl, whisk together the yeast, granulated sugar, and warm water. Let it sit for 10 minutes, or until it becomes frothy and bubbly.
- Prepare Dough: To the activated yeast mixture, add your flour, olive oil, and salt. Knead until the dough becomes soft and elastic. This is the base of your pide, so you want it just right!
- First Resting: Cover the dough with a damp cloth and set it in a warm place. Let it rest for 30 minutes. After resting, punch down the dough to release any air bubbles and knead it briefly.
- Second Resting: Give your dough another short nap for 30 minutes, cover it again, and let it rise. This double resting helps develop the flavors and texture.
- Shape Dough: Divide the dough into 6-8 equal parts. Rest these pieces for 10 minutes, then roll each one into an oval shape with a rolling pin.
- Add Toppings: Spread a generous layer of tomato sauce on each dough oval. Sprinkle evenly with mozzarella, cheddar, and Parmesan cheeses, and scatter chopped beef bacon on top.
- Prepare for Baking: Fold the edges slightly to form a traditional pide shape, creating a nice border. Brush these edges with melted butter to achieve a golden, crispy finish.
- Preheat Oven: Heat your oven to a hot 400°F, ready for baking.
- Bake: Place your prepared pide in the oven on the middle rack. Bake for 15-20 minutes or until the crust is golden and the cheese is bubbly and delicious.
- Garnish and Serve: Once baked, remove the pide from the oven and immediately top with fresh basil leaves. Serve hot and enjoy every bite!
Recipe Tips
- Check the Yeast: Make sure your yeast is good. It should look bubbly after you mix it with warm water. If it doesn’t bubble, it might be old, and your dough won’t rise well.
- Right Dough Texture: The dough should be smooth and not stick to your hands. If it’s sticky, add a bit more flour. This makes it easier to roll and shape.
- Roll Evenly: Try to roll the dough so it’s the same thickness everywhere. This helps your pide cook the same all over, so no parts are raw or burnt.
- Hot Oven: Turn on your oven before you start making the pide. It needs to be hot so that the bottom gets crispy and the cheese melts right.
- Fold Edges Properly: Fold the edges over the filling and press them down a little. This keeps everything inside and gives your pide a nice shape.
What to Serve With Turkish Pide
Serve Turkish Pide with a fresh cucumber salad, some roasted veggies, garlic yogurt, or just a simple salad. You can also add stuffed grape leaves, olives, tabbouleh, or hummus for a really tasty Mediterranean meal.
How To Store Turkish Pide
- Refrigerate: Place any leftover pide in an airtight container or wrap tightly with foil. It can be stored in the refrigerator for up to 3 days.
- Freeze: Wrap the pide tightly with foil or store it in a freezer-safe bag. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftover Turkish Pide
Preheat your oven to 350°F (175°C). Place the pide on a baking sheet and heat for about 5-10 minutes or until it’s heated through and the cheese is bubbly.
Turkish Pide Nutrition Facts
- Calories: 475
- Total Fat: 22 grams
- Saturated Fat: 9 grams
- Cholesterol: 47 milligrams
- Sodium: 750 milligrams
- Total Carbohydrates: 52 grams
- Dietary Fiber: 2.5 grams
- Sugars: 3.5 grams
- Protein: 22 grams
Turkuaz Kitchen Turkish Pide Recipe
Description
This Turkish Pide by Turkuaz Kitchen is made with flour, olive oil, tomato sauce, mozzarella cheese, cheddar cheese, beef bacon, and fresh basil. This traditional Turkish Pide recipe creates a dinner that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For The Dough:
For The Topping:
Instructions
- Activate Yeast: Activate your yeast to ensure your dough rises beautifully. In a mixing bowl, whisk together the yeast, granulated sugar, and warm water. Let it sit for 10 minutes, or until it becomes frothy and bubbly.
- Prepare Dough: To the activated yeast mixture, add your flour, olive oil, and salt. Knead until the dough becomes soft and elastic. This is the base of your pide, so you want it just right!
- First Resting: Cover the dough with a damp cloth and set it in a warm place. Let it rest for 30 minutes. After resting, punch down the dough to release any air bubbles and knead it briefly.
- Second Resting: Give your dough another short nap for 30 minutes, cover it again, and let it rise. This double resting helps develop the flavors and texture.
- Shape Dough: Divide the dough into 6-8 equal parts. Rest these pieces for 10 minutes, then roll each one into an oval shape with a rolling pin.
- Add Toppings: Spread a generous layer of tomato sauce on each dough oval. Sprinkle evenly with mozzarella, cheddar, and Parmesan cheeses, and scatter chopped beef bacon on top.
- Prepare for Baking: Fold the edges slightly to form a traditional pide shape, creating a nice border. Brush these edges with melted butter to achieve a golden, crispy finish.
- Preheat Oven: Heat your oven to a hot 400°F, ready for baking.
- Bake: Place your prepared pide in the oven on the middle rack. Bake for 15-20 minutes or until the crust is golden and the cheese is bubbly and delicious.
- Garnish and Serve: Once baked, remove the pide from the oven and immediately top with fresh basil leaves. Serve hot and enjoy every bite!
Video
Notes
- Check the Yeast: Make sure your yeast is good. It should look bubbly after you mix it with warm water. If it doesn’t bubble, it might be old, and your dough won’t rise well.
- Right Dough Texture: The dough should be smooth and not stick to your hands. If it’s sticky, add a bit more flour. This makes it easier to roll and shape.
- Roll Evenly: Try to roll the dough so it’s the same thickness everywhere. This helps your pide cook the same all over, so no parts are raw or burnt.
- Hot Oven: Turn on your oven before you start making the pide. It needs to be hot so that the bottom gets crispy and the cheese melts right.
- Fold Edges Properly: Fold the edges over the filling and press them down a little. This keeps everything inside and gives your pide a nice shape.
Turkuaz Kitchen Turkish Pide Recipe, Turkish Pide Recipe