Stuffed Pide Turkish Pizza Recipes

Steps:

• Combine all ingredients for the dough and knead until smooth.
• Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead.
• Cover and let rise until almost doubled (about 1 hour depending on the temperature).
• In the meantime prepare the filling:
• In a large skillet heat the oil.
• Add chopped onions along with chopped garlic.
• When onions are translucent, add ground meat, cumin, coriander, salt and pepper.
• Saute for 5 minutes until meat is done.
• Add tomato and cook briefly until water is absorbed.
• Remove from heat and keep aside.
• When cool add parsley and 2 tablespoon fresh mint.
• Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit.
• Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide).
• Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker.
• Transfer the oval dough on the baking sheet.
• Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape.
• Bake for 15 minutes or until golden.
• Remove from oven and, if desired, drizzle with lemon juice.
• Top with remaining chopped fresh mint and serve.
• Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
• Serve immediately and enjoy!

Steps:

• Preheat the oven to 200c.
• Line a baking sheet with baking paper.
• Heat the oil in a heavy based frying pan and cook the onion and garlic for 5 minutes or until soft.
• Add the coriander, cumin and mince.
• Increase the heat and cook, stirring for about 5 minutes or until the meat has browned.
• Add the nuts and salt and pepper and cook for another 2 minutes, stirring.
• Cool.
• Place the bread on the baking sheet and spread with the tomato paste.
• Sprinkle over half the feta, then the mince.
• Sprinkle with the remaining feta.
• Bake for 15 minutes or until warmed through.
• Top with tomato and parsley, then cut into 4 wedges.
• Serve with a wedge of lemon to squeeze over the top.

Steps:

• For the dough: Put 1 1/2 cups warm water (about 110 degrees F) in the bowl of a stand mixer with the paddle attachment. Add the flour, sugar, yeast and 1 teaspoon salt to the water and mix on low until barely incorporated. Let the mixture sit for 5 minutes for the flour to absorb the water. Attach the dough hook and knead the dough on medium high until smooth, about 7 minutes. Coat a large bowl with vegetable oil and transfer the dough to the bowl. Move the dough around so it's coated with oil on all sides. Cover and let rise in a draft-free space, such as an unlit oven, until increased in size but not quite doubled, about 1 hour.
• Uncover the dough and place on a well-floured surface.
• Place a baking sheet upside down on the middle rack of the oven and preheat to 450 degrees F. Turn a second baking sheet upside down and cover with a piece of parchment.
• Divide the dough into 5 pieces (see Cook's Note) and cover 4 with a damp cloth. Roll out the uncovered piece using a rolling pin into an oval about 20 inches long and 5 inches wide. Transfer the dough to the parchment on the back of the baking sheet. Repeat with a second piece of dough.
• For the toppings: Sprinkle about 1 cup kaşar on each oval, leaving about a 1-inch border on all sides. Top the cheese with sucuk slices, leaving some space in the middle to add an egg later. Fold the dough up and over about 3/4 inch onto the cheese on all sides and pinch the ends. Brush with vegetable oil.
• Slide the pides with the parchment onto the baking sheet in the oven. Bake until the cheese is melted and starting to brown, 7 to 10 minutes. Crack 2 eggs into 2 small bowls. Add 1 egg on top of each pide in the middle. Continue to bake until the eggs are set to your preference, another 4 to 5 minutes. Repeat with the remaining dough, cheese, sucuk, oil and eggs.