This Turkish Flat Bread Pizza is a great way to give our flatbread a makeover. It is more like a mashup between flat bread and pizza. It is not thick and fluffy like regular bread, it has a nice chewy thin pizza texture, and it has toppings like a pizza. You can call it pizza if you want to, but I prefer to stick to Turkish Flatbread Pizza. If anyone of you happen to be Turkish, do not hate me. I know this is not an authentic Turkish bread, so let’s just say this is my version or Turkish Flatbread Pizza.

I had been doing a bit of reading about this Turkish Bread. Some post call it Turkish Pide or Turkish Pizza. It is basically an oval thin shape flatbread topped with ground meat and sprinkled with cheese and spices. Of course now a days there are a lot of variations of this Turkish Pide with different toppings.

Just like pizza, you can play around with toppings, make it meat lovers and load it with meat of your choosing (ground beef or chicken). Make it vegetarian and load it with your favorite vegetables. If you want to keep it plain and simple, load it with cheese and more cheese. I had been making this several times now and so far I made 5 variations for this pizza bread. A loaded beef and cheese, a simple 3 cheese, Jalapeno and Cheese for a slight kick of heat, pickled artichoke and cheese, last but not the least, chicken ham and cheese. There’s something for everybody so make sure to share it with your friends and family. Be creative and use whatever toppings you like.

What is “Pide”

Pide, often referred to as Turkish pizza, is a delectable flatbread dish originating from Turkey. Renowned for its boat-like shape and endless topping combinations, Pide is a symbol of both tradition and culinary innovation. While it shares a resemblance to Western pizza, it boasts distinct flavors and techniques that set it apart. From its thin, crisp edges to its hearty fillings, Pide is a treat that resonates with comfort and culture.

A Bite of History Where “Pide” Comes From

This beloved dish has roots deeply embedded in Turkish heritage. Dating back to the Ottoman Empire, Pide was a staple enjoyed by royalty and commoners alike. Different regions of Turkey add their own flair to the dish, making it an evolving yet timeless representation of Anatolian cuisine. Whether it’s Black Sea-style minced meat or vegetarian spinach and cheese, the history of Pide reflects the diversity of Turkey’s gastronomy.

What Making “Pide” at Home

Recreating Turkish Pide at home is easier than you think. All you need is basic dough, your choice of toppings, and an oven capable of high heat. Start by rolling out the dough into an oval shape, adding toppings, and folding the edges to form the classic “boat.” Not only is it fun to make, but it’s also a wonderful way to share Turkish culture with loved ones. Want to make it even more exciting? Stuff some cheese before you fold the edges. Now you have a stuffed crust Pide!

What Makes”Pide” Unique

The essence of Pide lies in its dough, which is soft, elastic, and perfectly baked in traditional stone ovens. Unlike other flatbreads, Pide dough is often enriched with yogurt or milk, giving it a distinct texture. The edges are folded to create the iconic “boat shape,” locking in all the savory goodness. Whether crispy or chewy, Pide’s foundation is as important as its toppings. For me, it is the boat like shape that made this stands out from traditional pizza.

Popular “Pide” Varieties: Toppings Galore

Turkish Pide comes with an array of topping options, making it endlessly customizable. Here are a few popular varieties:

• Kıymalı Pide: Minced meat mixed with onions, peppers, and spices.
• Kaşarlı Pide: Gooey Turkish cheese is the star.
• Sucuklu Pide: Featuring spicy Turkish sausage for a kick of flavor.
• Ispanaklı Pide: Spinach and feta cheese for a vegetarian twist.

Each variety offers a unique blend of flavors and textures, ensuring there’s something for everyone. I like making a combination of different toppings. One could be all cheese and some could have meat or all veggie.

How to Enjoy Pide: The Art of Eating

Pide is not just a meal; it’s an experience. Traditionally, it’s served hot and often accompanied by Ayran, a yogurt-based drink. Locals love to drizzle a hint of lemon juice over their Pide to balance its rich flavors. Whether you’re dining at a street-side café in Istanbul or recreating it at home, the way you eat Pide enhances its delightful taste. In the end, you do you and eat it however you feel like. I eat it like I am eating pizza. It is a great snack option or probably a light lunch or dinner if served with salad or soup.

The Global Love for Turkish Pide

While deeply rooted in Turkey, Pide has gained international popularity for its versatility and flavor. You can find it in Turkish restaurants worldwide, and even fusion versions with international flavors like pesto or smoked salmon. Its ability to adapt while staying true to its roots makes Pide a globally beloved dish.

Storage

Once they have completely cooled, wrap each piece whole with aluminum foil and store it in an air tight container. You it in the refrigerator for 3 – 5 days.

Freezing

This Turkish flatbread pizza is great for freezing both baked or not bake. I personally like to freeze them not bake so it taste almost as fresh the day that you make it.

• When Freezing Baked Turkish Bread with Toppings: Wrap each portion (whole) in aluminum foil then transfer it in a freezer bag. They can be kept frozen up to 2 months. But as always, the sooner you finish it the more you will get to enjoy it.
• When Freezing NOT Bake Turkish Bread without Toppings: After shaping the dough, bake the dough at 350F for 5 minutes. Let it cool completely and wrap each piece in aluminum foil and transfer in freezer bag. Once ready to use, add desired toppings and bake. You may need to add 2-3 minutes in the baking time.
• When freezing bake Turkish Bread with Toppings: After shaping the dough, bake the dough at 350F for 5 minutes. Let it cool completely. Add the toppings of your choice. Do not use toppings that are watery like fresh tomato as this could make the pizza soggy when you bake it. Cook ground meat, grated cheese are my favorite ones. You can add fresh vegetables the day that you want to bake it. Wrap each piece in plastic warp then aluminum foil and transfer in freezer bag.

Reheating

Re-heat in a pre-heated 300F oven. Place it in the middle rack for about 10 minutes. If you are re-heating it frozen, add few more minutes until the bread is soft again. If you have an oven toaster, that will work too. Adjust the temperature as needed. Some oven toaster tends to be hotter than others.

Ingredients:

• 2/3 cup + 1 tablespoon warm Water (110F)
• 1 1/2 teaspoon Active Dry Yeast
• 1 tablespoon granulated Sugar
• 2 tablespoon Olive Oil
• 1 3/4 cups Bread Flour
• 1/2 teaspoon Salt

Toppings:

• 3/4 cup grated Mozzarella Cheese or 9 fresh Mozzarella slices
• 1/3 cup grated Cheddar Cheese
• 3 tablespoon Cream Cheese – softened 
• 1/8 teaspoon Paprika
• 1/8 teaspoon Garlic Powder
• 1/8 teaspoon Dried Parsley
• 1/8 teaspoon Black Pepper

Variations: 

• Ham and Cheese: 4 slices Chicken Ham (or any cold cuts of your choice) 
• Beef and Cheese: 1/3 cup cooked ground Beef
• Jalapeno and Cheese: 5 pieces chopped Pickled Jalapeño 
• Artichoke and Cheese: 1/3 cup chopped pickled Artichoke in oil
• 3 Cheese: Cream Cheese, Cheddar & Mozzarella cheese
• Mushroom & Cheese: 1/2 cup sauted Mushroom with onion & garlic, Mozarella Cheese

Instructions:

1. Prepare the Yeast: In a large bowl, whisk together the water, yeast, and sugar. Let sit for 15 minutes, or until bubbly. If you do not have baking thermometer, microwave the for water 15-20 seconds to warm it up.
2. Wet Ingredients: Add oil and stir.
3. Dry Ingredients: Add salt, 1 3/4 cups of flour. Mix until a dough forms. Knead/mix gently, adding more flour as needed (about 2 tbsp at a time but not more than 1/4 cup) to form a soft dough. You only need to use the additional flour if your dough is sticky to form into a ball. Normally at 1 3/4 it is already stable to form into a ball, but sometimes depending on the brand of the flour or how old the flour (new or nearing expiry), you may need more or less than what is specified in the measurement.
   • Use the dough attachment and mix the dough for 15 minutes or just until the side of the bowl is clean and the dough can be form into a ball. The dough should be soft, smooth and elastic.
4. Let the Dough Rest: Spray a large bowl with oil and transfer the dough, or you can use the same bowl.  Cover and let rest for 1 hour.
5. Shape the Dough:
   •   Remove the dough from the bowl. Knead to knock-out the air then divide into 3 portions. You can use a kitchen scale for a more accurate portion, or you can just estimate it. Shape each portion into a ball. Cover and let for another 15 minutes. This extra rest period will help make the dough easy to handle when shaping it.
   • After 15 minutes, remove the cover. Knead and roll into a 9×5-inch oblong size then transfer in a parchment lined baking sheet. Do this for all the dough portions.
   • Brush the top of each portion with olive oil. Just enough to grease it, but do not make it swim in oil. Fold the edges towards the center to create a thick border. You want to end up with a shape like a boat. Fold and pinch to seal the edges. Press the center with your fingers just to create dimples on top.
6. Add the Toppings: At this stage, you can add any toppings, seasonings and spices that you like, just like when making a pizza. I made 3 different variations and used paprika, garlic powder, dried parsley and black pepper for the herbs and spices.Simply sprinkle this on top of the grated cheese
   • 3 Cheese – cream cheese + cheddar cheese + mozzarella cheese
   • Jalapeno and Cheese – Cream cheese + sliced pickled jalapeno + cheddar cheese + mozzarella cheese
   • Chicken Ham and Cheese – Cream cheese + 4 slices of chicken ham + cheddar cheese + mozzarella cheese
7. Bake at 400F at the lower rack for 10 minutes then move it in the middle rack for another 10 minutes
   

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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