Turkish pide or Turikish style pizza is an easy to put together pizza with varied toppings to suit your family’s tastebuds
Circa – 2015 when I first made this : As with the Cajun Spiced Aubergines, today I had a different take on the usual. And this Turkish Pide (Turkish Pizza like bread) – say “Pee-deh” (stress on the second syllable) – was so captivating that I had to make it as soon as I read it. Call me tempestuous or a lady in a hurry, but I keep realizing that this is the only way I can clear my bookmarked recipes …
With a homemade-pizza loving family even Little one loved it. My husband likes eclectic food, and loads of veggies in his pizza and if possible only veggies and no cheese on his pizza .
This was the perfect fit and the only thing was I made it , baked it but cudn’t have even a bite as I rushed off to class. So there are no final “plated” pics.. But for a runaway success like this, I am sure we will make it more often. What’s more, I added finger millet (Ragi flour) for the first time with wholewheat and it was so tasty
Pizzas that we love at home (all made from scratch):
We usually love pizzas as a lady Sunday brunch or Saturday evening supper with some soup on the side. Usually. my kids used to pick the topping and the type of pizza they wanted earlier in the week itself. It could be the Easy Pull Apart Pizza garlic rolls, Wholewheat Margharita, the Wholewheat Thin Crust, and if one were feeling bougie – the pizza pinwheels. My personal favourite has to be the Millet cracker based Baby pizza
Other Pizza / Savoury bakes you may like on the blog:
I divided the dough and had two different toppings – roasted peppers and cheesy tomato and spinach – corn – cheese. Both I was told were polished off the plate. Thanks Pavani for a superb idea and a great recipe..
Turkish Pide (Turkish Pizza)
Recipe type : Pizza – Italian Cuisine with a Turkish Twist
Course: Main Course / Snack
Prep time: 10 mins | Bake time : 18-20 mins | Resting time – 2 hours (see Notes / Tips & tricks below)
Tips and Tricks for the best Pide / Turkish pizza:
- Keep all ingredients at room temperature
- You can use only APF for this pizza. Hydration and bake times will vary
- Bake times differ from oven to oven, see what works for your recipe.
- As I have used a mix of millet, wholewheat and APF, there won’t be much rise in 2 hours. Howver, the dough becomes strtchy and bouncy.
- If using APF alone, the rise may be quicker, perhaps 90 minutes, depending on the humidity/location
- Toppings can be customised as per liking. You may add more cheese, veggies / topping as per your liking.
What you need to make Vegetarian Turkish Pide (2 ways):
- 1.5 cups Wholewheat flour (stone milled)
- 1/4 cup All purpose flour
- 1/3 cup finger millet flour
- 1.5 tsp Instant yeast
- 1.25 cups Warm water (adjust to flour type / quantities)
- 1 tsp Salt
- 1.5 TBSP Sugar
- 5 TBSP Olive Oil (divided use)
Toppings:
For the Spinach -Corn – Cheese version:
- 1/2 cup Spinach ( finely chopped)
- 1/3 cup corn (American , boiled with a pinch of salt, drained)
- 2 TBSP Coriander walnut pesto (optional, use pizza sauce too)
- 1/2 cup Mozarella cheese
- 1/2 tsp Salt – to taste (adjust as mozzarella is quite salty)
- 1 tsp Black sesame seeds (to top)
For the roasted Bell Pepper – Cheese version
- 1/2 cup Roasted Bell pepper (juilenned)
- 1/2 cup Cheese –grated
- 1/2 cup Onions (sliced thin)
- 1 tsp Dried herbs (oregano / basil) – to taste
- 1 tsp Black Olives (halved, pitted)
- 1 Tomato (sliced thick)
- 1/2 tsp Salt (or to taste)
PIN FOR LATER
How to make Vegetarian Turkish Pide (2 ways):
- Sift all three flours with salt. Keep aside. Proof yeast with sugar and warm water.
- Once done, make a dough adding as much water as required to make a dough.Oil the dough and keep it
aside for 1-1.5 hours till doubled. Punch down a bit. - Divide dough into 2-3 portions (depending on how big a pizza you need). On a floured surface, roll the
portions into a rectangle. - With the help of your fingers, fold the edges and the tips to make a boat like structure.
- Brush oil on top, cover and let them rise for 30—40 mins more.
- Now preheat oven towards end of the second rise, place the ‘boats’ gently on the baking sheet (silicone mats
are great for this purpose). - Mix the toppings without the cheese and keep it ready .
- Brush the edges with milk if need be (I didn’t do) & sprinkle sesame seeds.
- Top with the two kind of toppings and cheese, and bake for 15-18 mins.
Sunday Funday is group of food bloggers who believe that Sundays are extra special for the family, so we share recipes to cook / bake your family’s favourites.
If you’re a blogger interested in joining us, just visit our Facebook group and request to join. This week, we share Pizza recipes , hosted by the wonderful Amy 🙂
- A Day in the Life on the Farm: Cheeseburger Pizza
- Sneha’s Recipe: Keto Cottage Cheese Pizza
- Food Lust People Love: Leftover Pizza Pizza Salad
- Sids Sea Palm Cooking: Pizza Dip
- Karen’s Kitchen Stories: Potato and Rosemary Pizza
- Mayuri’s Jikoni: Puff Pastry Pizza Pockets
- Amy’s Cooking Adventures: Roasted Garlic Alfredo Pizza
- Culinary Cam: The Elusive, Enjoyable Gluten-Free Pizza
- Sizzling Tastebuds: Turkish Pide
How to make Vegetarian Turkish Pide | Turkish Pizza
Ingredients
Pizza Base:
- 1.5 cups Wholewheat flour stone milled
- 1/4 cup All purpose flour
- 1/3 cup finger millet flour
- 1.5 tsp Instant yeast
- 1.25 cups Warm water adjust to flour type / quantities
- 1 tsp Salt
- 1.5 TBSP Sugar
- 5 TBSP Olive Oil divided use
For the Spinach -Corn – Cheese version:
- 1/2 cup Spinach finely chopped
- 1/3 cup corn American , boiled with a pinch of salt, drained
- 2 TBSP Coriander walnut pesto optional, use pizza sauce too
- 1/2 cup Mozarella cheese
- 1/2 tsp Salt – to taste adjust as mozzarella is quite salty
- 1 tsp Black sesame seeds to top
For the roasted Bell Pepper – Cheese version:
- 1/2 cup Roasted Bell pepper juilenned
- 1/2 cup Cheese –grated
- 1/2 cup Onions sliced thin
- 1 tsp Dried herbs oregano / basil – to taste
- 1 tsp Black Olives halved, pitted
- 1 Tomato sliced thick
- 1/2 tsp Salt or to taste
Instructions
- Sift all three flours with salt. Keep aside. Proof yeast with sugar and warm water.
- Once done, make a dough adding as much water as required to make a dough.Oil the dough and keep it
- aside for 1-1.5 hours till doubled. Punch down a bit.
- Divide dough into 2-3 portions (depending on how big a pizza you need). On a floured surface, roll the
- portions into a rectangle.
- With the help of your fingers, fold the edges and the tips to make a boat like structure.
- Brush oil on top, cover and let them rise for 30—40 mins more.
- Now preheat oven towards end of the second rise, place the ‘boats’ gently on the baking sheet (silicone mats
- are great for this purpose).
- Mix the toppings without the cheese and keep it ready .
- Brush the edges with milk if need be (I didn’t do) & sprinkle sesame seeds.
- Top with the two kind of toppings and cheese, and bake for 15-18 mins.
Notes
- Keep all ingredients at room temperature
- You can use only APF for this pizza. Hydration and bake times will vary
- Bake times differ from oven to oven, see what works for your recipe.
- As I have used a mix of millet, wholewheat and APF, there won’t be much rise in 2 hours. Howver, the dough becomes strtchy and bouncy.
- If using APF alone, the rise may be quicker, perhaps 90 minutes, depending on the humidity/location
- Toppings can be customised as per liking. You may add more cheese, veggies / topping as per your liking.
I made the spinach topping with feta and was delicious. Tomato peppers cheese topping looks equally delicious and very colorful.
Actually am lost with those irresistible toppings.. Well done Kalyani.
wow the options for toppings are awesome.. loving the clicks!!
Wow you made them instantly, good job . The fillings look tempting!
sounds like a great idea to indulge!..very good Kalyani..
Ragi flour in pizza.. wow sounds interesting. bookmarking.
Ragi flour in pizza — now that is a brilliant idea Kalyani. Your pides look amazing. Thanks for the mention 🙂
Those two versions look inviting and the addition of ragi flour is interesting.
The combination of flours is interesting just as the toppings.
Interesting pizza and definitely a healthier substitute in place of plain flour!!
What a lovely substitution of flour! I am learning so much in this baking marathon 🙂
Turkish pizza has been on my “to make” list for a while. I’ll be trying your recipe!
Thanks Karen. Do give it a go, am sure you would love this.
I’m glad you reposted this wonderful recipe. Thanks.
Am glad too, Wendy. Thanks
Love the variation choices for your pide, Kalyani! I would never have thought to add millet flour to pizza dough but I have some so why not?!
Absolutely, Stacy. Why not?.. am sure you would love this..
I would definitely go for the spinach cheddar topped Pide. Your recipe is taking me back to my trip to Dubai when I enjoyed Pide so much.
wow. thanks much, Mayuri – glad it brought back lovely memories for you