Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Pide
Pide is often called a “turkish pizza” but I actually think of it more as a thin khachapuri. It comes together really easily and you can freeze or prepare the dough well ahead of time and fill it with whatever you like as well. This variety has cheese, spinach, and an egg which feels very simply and classic. The only thing to remember is not to overload the filling or it will make the dough soggy. When these are made on the street the vendor pulls the ends of the dough to make them thinner and longer so they crisp even more but my oven isn’t that wide so I made a stouter home version.
Pide
AuthorMabCategoryDifficultyBeginner
Yields2 ServingsPrep Time3 hrsCook Time15 minsTotal Time3 hrs 15 mins
Ingredients
Dough
250gflour
180mlwater
7gyeast
35golive oil
3gsalt
Filling
100gmanchego, shredded
100glow moisture mozzerella, shredded
100gspinach, chopped into small pieces
garlic powder, pepper, salt, herbs, red pepper flake
2eggs
Directions
1
Make Dough: Mix all the ingredients for the dough together in a large bowl by hand until it forms a cohesive ball of dough. Remove from bowl and knead the dough on the counter, using extra flour if needed, for about 5-8 minutes until the dough is smooth and no longer sticky to the touch. Set aside covered for 60-90 minutes.
2
Make your filling: Toss together the cheese spinach, you can season this lightly with garlic powder, pepper, salt, herbs, and/or red pepper flake if desired. Set aside.
3
After the dough as doubled in the size, divide the dough into two taut balls on a sheet of baking paper and set aside for 30-60 minutes.
4
Cook: Pre-heat your oven (if possible, with a pizza stone) to 200°C. On a piece of baking paper, working one dough ball at a time and with as little flour as possible, roll the dough into a long oval shape as long as your baking paper then fill with half the filling mixture in a line down the middle. Pinch one end together in a triangle then bring the sides up on each side of the dough, finally pinching the other end into a triangle as well until a filled boat is formed and the filling is still visible in the middle of the boat.
5
Bake for 12 minutes, remove from oven and make an indent in the middle of the boat then crack an egg in that indent and place back in the oven for 3-4 minutes until egg is just set.
6
To serve, spread the egg around the pide, then cut in slices and enjoy!
garlic powder, pepper, salt, herbs, red pepper flake
2eggs
Directions
Directions
1
Make Dough: Mix all the ingredients for the dough together in a large bowl by hand until it forms a cohesive ball of dough. Remove from bowl and knead the dough on the counter, using extra flour if needed, for about 5-8 minutes until the dough is smooth and no longer sticky to the touch. Set aside covered for 60-90 minutes.
2
Make your filling: Toss together the cheese spinach, you can season this lightly with garlic powder, pepper, salt, herbs, and/or red pepper flake if desired. Set aside.
3
After the dough as doubled in the size, divide the dough into two taut balls on a sheet of baking paper and set aside for 30-60 minutes.
4
Cook: Pre-heat your oven (if possible, with a pizza stone) to 200°C. On a piece of baking paper, working one dough ball at a time and with as little flour as possible, roll the dough into a long oval shape as long as your baking paper then fill with half the filling mixture in a line down the middle. Pinch one end together in a triangle then bring the sides up on each side of the dough, finally pinching the other end into a triangle as well until a filled boat is formed and the filling is still visible in the middle of the boat.
5
Bake for 12 minutes, remove from oven and make an indent in the middle of the boat then crack an egg in that indent and place back in the oven for 3-4 minutes until egg is just set.
6
To serve, spread the egg around the pide, then cut in slices and enjoy!
