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

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.

Questions

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

Not cleanly. Here the dairy (1 1/2 cups shredded low-moisture mozzarella, 1 cup kashkaval or provolone cheese, shredded, 2 tbsp unsalted butter, melted) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

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

Yes. The gluten in this entry 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.

How long does Pide (Turkish Boat Pizza) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pide (Turkish Boat Pizza)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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