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Turkish Pide (Flatbread Pizza) with Ground Meat and Cheese Toppings Recipe

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4 from 11 reviews

Traditional Turkish Pide is a delicious flatbread pizza topped with a flavorful ground meat mixture or cheese, baked to golden perfection. This recipe combines a soft, elastic dough with savory toppings like spiced ground beef or lamb, feta, and mozzarella cheese, garnished with fresh parsley and red pepper flakes for a delightful homemade meal.

  • Total Time: 2 hours 7 minutes
  • Yield: 5 servings

Ingredients

Dough

  • 3 cups all purpose flour
  • 1 tablespoon instant dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 cup lukewarm water
  • ¼ cup olive oil
  • 1 tablespoon olive oil (to brush the pide edges)

Ground Meat Topping

  • 400 g ground beef (80% lean) or ground lamb
  • 1 large onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • ¼ cup parsley, finely chopped
  • ¼ cup green peppers, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice

Cheese Topping

  • ½ cup feta cheese (or white cheese), crumbled
  • 1 cup mozzarella (Turkish kasar cheese or mild cheddar), grated
  • ¼ cup parsley, chopped

Toppings and Garnish

  • 1 small egg yolk (and half of the egg white for topping, optional)
  • 1 tablespoon parsley, chopped
  • ½ teaspoon red pepper flakes (pul biber)

Instructions

  1. Prepare Dough: In a large bowl, whisk together flour, instant dry yeast, salt, and sugar until evenly combined.
  2. Mix Dough: Add olive oil and lukewarm water to the dry ingredients. Mix first with a whisk, fork, or spatula, then use your hands to knead the dough until it becomes smooth and elastic, about 6-7 minutes. Keep your fingers wet if the dough feels sticky. If using a stand mixer, knead for about 3 minutes.
  3. First Rise: Shape the dough into a ball and oil the inside of the bowl. Place the dough back into the bowl, cover with a kitchen towel, and keep it in a warm, draft-free place. Let it rise for 1 hour or until it doubles in size. If not doubled after 1 hour, allow more time.
  4. Divide Dough: Once doubled, turn the dough onto a clean counter, knead briefly, shape into a log, and cut into 5 equal pieces. Form each piece into a ball and cover with a kitchen towel. Allow to rest for 15 minutes for a second rise.
  5. Prepare Meat Topping: In a bowl, combine ground beef (or lamb), finely chopped onion, tomatoes, parsley, green peppers, salt, black pepper, olive oil, and lemon juice. Mix thoroughly by hand until it forms a paste-like consistency.
  6. Prepare Cheese Topping: In another bowl, mix together crumbled feta, grated mozzarella, and chopped parsley well.
  7. Set Egg Aside: Separate the small egg yolk and half of the egg white, set aside for optional topping.
  8. Preheat Oven: Heat oven to 465°F (240°C) and line a baking tray with parchment paper. Two pides fit per tray.
  9. Shape Pide: Roll each dough ball out on a floured surface to your desired oval shape. Transfer to the baking tray.
  10. Add Toppings: Spread your chosen topping (meat or cheese) over the dough, lightly pressing it with your hands. Leave about 2 cm (0.7 inch) border around edges.
  11. Fold Edges: Fold the edges inward toward the center, leaving the topping exposed. Pinch the ends to seal. Optionally, for longer pides, gently stretch the pide by holding both ends in your hands, then return to tray.
  12. Brush with Oil: Brush the exposed edges with olive oil to help browning and crisping.
  13. Bake: Bake pides in the preheated oven for 10-12 minutes until crust is golden and topping is cooked.
  14. Optional Egg Topping: For pides with egg topping, after 7 minutes of baking, remove pides from oven, place reserved egg yolk and half egg white on top of each pide, then bake an additional 5-6 minutes until eggs set.
  15. Serve: Slice the pide into portions, sprinkle with chopped parsley and red pepper flakes (pul biber) before serving for an authentic Turkish flavor.

Notes

  • Use lukewarm water (about 100°F/38°C) to activate the yeast properly.
  • If dough is sticky, wet your fingers to help knead easily without adding extra flour.
  • Ensure the dough rises in a warm, draft-free place for best results.
  • You can use either ground beef or lamb according to preference; lamb will give a more traditional taste.
  • The egg topping is optional but adds a beautiful glossy finish and extra richness.
  • Adjust baking time based on your oven; keep an eye to avoid burning.
  • Leftover pide can be reheated in the oven or toaster oven to maintain crispness.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Turkish

Find it online: https://monicarecipes.com/turkish-pide-flatbread-pizza-with-ground-meat-and-cheese-toppings-recipe/