Konky's Creative Kitchen
Pide - Turkish Flatbread
This beautiful Turkish flatbread allows a lot of different combinations and flavors to choose from. You can't call it pizza because it really isn't a pizza. But, after talking with some wonderful folks at the local Middle-Eastern shop in my city, they have shared with me that they will often call it that for folks who are not familiar with Turkish cuisine. Sounds like they really enjoy helping folks to learn about other cultures and cuisines. This is really all about you and what you want to choose for toppings, sauce or no sauce, one cheese or a variety of cheese, and it becomes unique all its own! You need to use your favorite bread/pizza dough, choose a few different vegetables, herbs, meats, cheese, and have some fun making this! If you enjoy making pizza at home with the family, you will definitely enjoy making pide!
INGREDIENTS: 18oz Pizza/Bread dough, divided 1lb-1 1/2lb (454g -681g) Kaşar, Mozzarella, Feta, or combination of what you prefer TOPPING SUGGESTIONS: Cherry tomatoes, halved Red onions, thinly sliced Bell peppers, thinly sliced Chili peppers, thinly sliced or a few whole Sausage, Sojok, ground meats, pre-cooked Olives Parsley, Cilantro, Mint, finely chopped, a few or a combination Garlic, finely minced Kosher salt Black Pepper Sumac Za'atar Pomegranate Molasses Tomato sauce Cumin
Oven to 450°F (232°C) - Dough should be pulled out of the fridge and come to an approximate temperature of 35°F/37°F (1°C/3°C) for ease of working with the dough. While the dough is coming up to temperature, prep the ingredients that you want to use. Amounts are entirely up to you.
Flour your countertop. Take one dough ball and divide in half with a dough-scraper or knife. Coat in flour. Set one dough aside and away from your work area. Gently hand/finger press the dough to start eliminating bubbles in the dough. With your rolling pin, start from the middle and roll upward. Roll downward as you start to work the dough. Turn your dough horizontal and roll the dough wider. The goal is to create an elongated dough. Repeat this with the other half of the dough. Shake some of the excess flour off the dough.
On a half-sheet pan, lay your pide dough. You have decisions to make if you want a sauce base, oil base or nothing at all. Each pide will have half the amount of the total cheese or make adjustments to your own liking. Fresh herbs can either be mixed in with the cheese or dressed on top. If you choose to have fresh herbs on top, see next step.
With toppings - start with approximately 4oz (113g) on the bottom layer. Evenly distribute your toppings of choice on each pide. Add remaining cheese on each pide, distributing it evenly. Fresh herbs can still go on top but, lightly drizzle with olive oil. Dust with kosher salt and black pepper. Additionally, some sumac and za'atar will make this delicious!
Bake for approximately 20 minutes or until golden brown to your liking. Once the pan comes out of the oven, spread butter onto the outer crust. Make vertical cuts and serve.