Name: Turkish Pide (Flatbread/Pizza) with Spinach, Sausage, and Lamb Topping Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Turkish
Ingredients: 1 tsp rapid rise / instant yeast (sub active dry yeast); 1/2 tsp white sugar; 2 tbsp + 2/3 cups very warm water (~40℃ /104℉); 2 cups bread flour (sub all purpose/plain flour); 3/4 tsp salt; 1 1/2 tsp olive oil; 1/2 tsp semolina (optional); 150g / 5oz Turkish kasar cheese or mozzarella; 2 tsp olive oil; 1/2 onion, finely diced; 280g / 10oz baby spinach; 1/2 tsp cumin; 1/2 tsp pepper; 1/4 tsp salt (kosher / cooking salt); 125g / 4oz Turkish sujuk sausage (sub chorizo); 1 tbsp olive oil; 1/2 onion, finely diced; 1 garlic clove, finely minced; 250g / 8oz lamb mince (or beef); 1 tsp tomato paste; 1 tsp baharat spice mix; 1/2 tsp cumin; 1/8 tsp salt; 1/8 tsp pepper; 1/2 red capsicum / bell pepper, finely diced; 1/2 tomato, finely chopped; 1 tsp lemon juice; 4 tbsp Turkish tulum cheese or feta, crumbled; 1 egg (optional); Dried oregano

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Introduction

Pide is a delicious Turkish flatbread, often compared to pizza, topped with a variety of flavorful ingredients. This recipe guides you through making the soft dough and three classic toppings that bring authentic taste to your kitchen.

A white plate lined with parchment paper holds two types of filled flatbreads. On the left, a long, boat-shaped flatbread with a golden-brown crust is filled with dark green spinach and white crumbled cheese, topped with a bright yellow sunny-side-up egg in the center. On the right, multiple smaller pieces of the same boat shape have a rich reddish-brown filling that looks like a spiced meat mix, also sprinkled with white crumbled cheese. Fresh green cilantro leaves are scattered around and between the flatbread pieces. Two lemon wedges with cut edges stand upright among the flatbreads. The scene is set on a white marbled surface, with soft natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp rapid rise / instant yeast (substitute active dry yeast)
1/2 tsp white sugar
2 tbsp + 2/3 cups very warm water (~40℃ / 104℉)
2 cups bread flour (substitute all-purpose/plain flour)
3/4 tsp salt
1 1/2 tsp olive oil
150g / 5oz Turkish kasar cheese or mozzarella
1/2 tsp semolina (optional)
1 egg (optional)
2 tsp olive oil
1/2 onion, finely diced
280g / 10oz baby spinach
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt (kosher / cooking salt)
125g / 4oz Turkish sujuk sausage (substitute chorizo)
1 tbsp olive oil
1 garlic clove, finely minced
250g / 8oz lamb mince (or beef)
1 tsp tomato paste
1 tsp baharat spice mix
1/2 tsp cumin (additional)
1/8 tsp each salt and pepper (additional)
1/2 red capsicum / bell pepper, finely diced
1/2 tomato, finely chopped
1 tsp lemon juice
4 tbsp Turkish tulum cheese or feta, crumbled
Dried oregano (to sprinkle)
Sesame seeds, toasted (to sprinkle)
Sumac (to sprinkle)
Fresh coriander/cilantro leaves (to garnish)
Extra virgin olive oil (for finishing)

Instructions

Step 1: Bloom yeast by mixing yeast, 2 tablespoons warm water, and sugar in a small bowl. Cover and let stand for 10 minutes until foamy.
Step 2: In a large bowl, combine flour and salt. Add the yeast mixture, olive oil, and remaining 2/3 cups of warm water. Stir with a wooden spoon until mostly combined, then knead by hand into a dough.
Step 3: On a floured surface, knead the dough for 8 to 10 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 3 minutes on speed 6.
Step 4: Shape dough into a ball, oil a bowl, place the dough inside, cover with cling wrap, and let rise in a warm place for 1.5 hours, until doubled.
Step 5: Punch down the dough. Divide into two equal pieces, shape each into smooth balls, place on a floured tray, cover with a damp towel, and let rise for 1 hour until doubled.
Step 6: Preheat oven to 240°C/465°F (220°C fan). Arrange oven racks mid and top.
Step 7: Roll each dough ball into an oval roughly 40cm x 20cm (16″ x 8″). Sprinkle semolina on two baking trays.
Step 8: Place rolled dough on trays and evenly sprinkle with cheese and your chosen topping, leaving a 2cm border.
Step 9: Brush dough ends with water, pinch them to seal, then fold the sides in to form a boat shape.
Step 10: Bake for 15 minutes, switching trays halfway through, until golden.
Step 11: For egg-topped pide, bake for 10 minutes first, then crack an egg on top and bake 5 minutes more.
Step 12: Remove from oven, sprinkle with finishing toppings like dried oregano, sesame seeds, sumac, fresh coriander, and a drizzle of extra virgin olive oil. Slice and serve.
Step 13: For spinach topping: Sauté onion in olive oil until translucent. Add spinach and cook until wilted. Season with cumin, salt, and pepper. Cool before using.
Step 14: For sausage topping: Roughly chop sausage, then grind into mince using a food processor.
Step 15: For lamb topping: Sauté onion and garlic in olive oil until soft. Add lamb, cooking until browned. Stir in tomato paste, baharat, spices, then add capsicum, tomato, and lemon juice. Cook until liquid reduces. Cool before topping pide.

Tips & Variations

Using bread flour helps give the pide a chewier texture, but all-purpose flour works fine.
Semolina on baking trays prevents sticking and adds a slight crunch to the base.
Try different toppings like feta and herbs, spinach and garlic, or spicy sausage.
Adding an egg before the final bake creates a rich, decorative finish.
Let dough rise fully for a soft and airy crust.

Storage

Store leftover pide wrapped in foil or airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

A close-up view of a baked flatbread with golden-brown crust folded around the edges, creating a thick, puffed border. Inside the crust, there is a layer of cooked dark green spinach mixed with melted white cheese and small white cheese crumbles scattered on top. In the center, a bright orange egg yolk is slightly cooked and surrounded by the creamy cheese and spinach mix. Fresh green cilantro leaves are placed around and on the edges of the flatbread, adding a fresh touch. The flatbread is presented on a white marbled surface with a hint of yellow lemon pieces visible at the bottom corners. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you may need to activate it first in warm water before mixing with the flour.

What toppings work best on pide?

Traditional toppings include Turkish cheeses like kasar or tulum, spinach with spices, spicy sausage or minced lamb mixtures. Feel free to experiment with your favorite pizza toppings as well.