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(Turkish-Style Pizza)

Turkish pide (pronounced, pee-deh) is a cousin to the pizza. A dough base that can be topped with a filling of ground meat, vegetables or even cheese. This classic version uses ground beef and red peppers, and is perfect to serve with a salad and labneh (strained yogurt dip) as a light supper or lunch.

2 pieces of Pide by Simon Majumdar

Pide (Turkish-Style Pizza) Recipe

(Makes About 4)


For the Dough:

  • 4 Cups All-Purpose Flour

  • 1 Teaspoon Active Dry Yeast

  • 1/4 Cup Warm Water

  • 1 Teaspoon Sugar

  • 1 Teaspoon Salt

  • 1 Tablespoon Canola Oil

  • 1 Cup Cold Water

For the Filling:

  • 2 lbs. Ground Beef

  • 3 Tablespoons Olive Oil

  • ½ Onion (Finely Minced)

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground Black Pepper

  • 3 Cloves Garlic (Finely Minced)

  • 1 Teaspoon Ground Cumin

  • 1 Teaspoon Smoked Paprika

  • 1 Sprig Sage (Minced)

  • 1 Sprig Rosemary (Minced)

  • ½ Red Bell Pepper (Diced)

  • ½ Yellow Bell Pepper (Diced)

  • ½ Green Bell Pepper (Diced)

  • 1 Teaspoon Worcestershire Sauce

  • 1 x 12oz Can Chopped Tomatoes

  • ½ Cup Beef Stock

  • ½ Cup Chopped Parsley

For the Egg Wash:

  • 2 Eggs

  • ½ Cup Milk


For the Dough:

  1. Combine the active yeast and sugar with a little warm (not hot) water. 

  2. Mix well and allow to stand until the yeast begins to activate.

  3. In a large bowl (or the bowl of a stand mixer), add the flour, salt and cooking oil.

  4. Blend these dry ingredients together and gradually add the yeast mixture.

  5. On a medium pace, add the water until the flour forms a dough.

  6. Massage by hand (or in the stand mixer) for 5 minutes.

  7. Add 1 tablespoon of cooking oil to another bowl.

  8. Add the pide dough. Cover with a damp cloth and allow to stand for one hour to rise.

For the Filling:

  1. Sear the ground beef in a pan or skillet at medium heat.

  2. Remove the beef from the pan and reserve.

  3. Add the olive oil to the pan.

  4. Add the onions.

  5. Season with salt and pepper.

  6. Cook the onions for 3 minutes and add the garlic.

  7. Cook the garlic for 2 minutes, and add the cumin, paprika, sage and rosemary.

  8. Cook for 2 minutes.

  9. Add the diced peppers and cook for 3 to 4 minutes.

  10. Add the Worcestershire sauce.

  11. Add the tomatoes to the pan.

  12. Add the beef stock to the pan.

  13. Return the beef to the pan.

  14. Combine well and cook on a gentle heat until the liquid has almost evaporated.

  15. Allow to cool.

  16. Add the chopped parsley.

To Make the Pide:

  1. Deflate the risen dough with a tap on the top.

  2. Knead the dough on a floured board for 3 to 4 minutes.

  3. Form into a large ball and divide into four equal portions.

  4. Roll a portion of the dough out to a teardrop shape -- roughly about 1 foot long and 6 inches wide.

  5. Lay a portion of the filling down the center of the dough and gently roll the outsides of the dough inwards until it forms the shape of an eye (see image above).

  6. Whisk together the egg and milk, and brush the dough with the mixture.

  7. In an oven pre-heated to 350 degrees Fahrenheit, cook the pide for 25 minutes, until the dough has taken on a golden crust.

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