Pide (Turkish Boat Pizza)

Name: Pide (Turkish Boat Pizza)
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1 tsp granulated sugar; 1 tsp kosher salt (for dough); 1 cup warm water (about 110°F); 1/4 cup olive oil; 1 1/2 cups shredded low-moisture mozzarella; 1 cup kashkaval or provolone cheese, shredded; 4 large eggs; 2 tbsp unsalted butter, melted; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/2 tsp black pepper; 1/2 tsp crushed red pepper flakes

Soft, oval Turkish flatbreads shaped into a boat and filled with a rich blend of melted cheese, egg, and fresh herbs. Baked in a hot oven until the crust is golden and the filling is bubbling and set.

53 minMediumServes 4440 cal/serving

TurkishLunchOvenVegetarianNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

3 cups all-purpose flour
2 tsp instant yeast
1 tsp granulated sugar
1 tsp kosher salt (for dough)
1 cup warm water (about 110°F)
1/4 cup olive oil
1 1/2 cups shredded low-moisture mozzarella
1 cup kashkaval or provolone cheese, shredded
4 large eggs
2 tbsp unsalted butter, melted
1/4 cup fresh flat-leaf parsley, finely chopped
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes

Instructions

1

Make the dough: in a large bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp kosher salt (for dough). Add 1 cup warm water (about 110°F) and half the 1/4 cup olive oil. Mix until a smooth dough forms, then knead for 5 minutes. Place in an oiled bowl, cover, and let rise in a warm spot for 30 minutes until slightly puffed.
2

Preheat oven to 475°F (245°C) with a baking sheet inside to heat up.
3

Mix the filling: combine 1 1/2 cups shredded low-moisture mozzarella, 1 cup shredded kashkaval or provolone cheese, 1/4 cup finely chopped fresh flat-leaf parsley, 1/2 tsp black pepper, and 1/2 tsp crushed red pepper flakes in a bowl.
4

Divide the dough into 4 portions. On a lightly floured surface, roll each portion into an oval about 10 inches long and 5 inches wide. Transfer to parchment paper. Pile a generous portion of cheese filling down the center of each oval, leaving a 1-inch border. Fold the edges of the dough up and over the filling, pinching and twisting the ends to form a boat shape.
5

Brush the exposed dough edges with the remaining olive oil. Slide parchment onto the hot baking sheet. Bake for 12 minutes until the edges are golden.
6

Crack one large eggs into the center of each pide. Bake for a further 4 to 5 minutes until the egg white is just set but the yolk is still runny, or longer if you prefer a fully set yolk.
7

Brush the hot crust with 2 tbsp melted unsalted butter and serve immediately.

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Questions

What oven temperature does Pide (Turkish Boat Pizza) need?

For Pide (Turkish Boat Pizza), the frying oil is held at 110 F (about 45 C) in step 1. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The oven is also used at 475 F (about 245 C) in step 2.

What can I use instead of yeast in Pide (Turkish Boat Pizza)?

The entry for Pide (Turkish Boat Pizza) calls for 2 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Is Pide (Turkish Boat Pizza) spicy?

Moderately. The heat in Pide (Turkish Boat Pizza) comes from 1/2 tsp crushed red pepper flakes. For a milder plate, halve the red pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pide (Turkish Boat Pizza) gluten-free?

Yes. The gluten in Pide (Turkish Boat Pizza) is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Pide (Turkish Boat Pizza) vegan?

No, though it is vegetarian. What keeps it from vegan is 1 1/2 cups shredded low-moisture mozzarella, 1 cup kashkaval or provolone cheese, shredded, 2 tbsp unsalted butter, melted and 4 large eggs. For fully plant-based entries, see the vegan lunch collection.

Does Pide (Turkish Boat Pizza) contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Pide (Turkish Boat Pizza) can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Place in an oiled bowl, cover, and let rise in a warm spot for 30 minutes until slightly puffed." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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