Pide (Turkish Boat Pizza)
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.
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
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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.
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2
Preheat oven to 475°F (245°C) with a baking sheet inside to heat up.
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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.
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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.
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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.
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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.
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7
Brush the hot crust with 2 tbsp melted unsalted butter and serve immediately.