Stuffed Pide (Turkish Pizza)

Recipe by Artandkitchen
READY IN: 1hr 30mins




  • 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!