Pide is a Turkish ‘pizza’ with a classic boat shape and is traditionally topped with spinach and peynir, a salty ewe’s cheese. Our fresh and delicious twist sees it topped with sweet nectarines and mint balanced with the creamy saltiness of feta - perfect hot from the oven or popped into a basket for a summer picnic!
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Turkish Pide topped with Nectarines, Feta and Mint
Prep Time: 30 minutes
Dough rising time: 1 hour
Cook Time: 15-25 minutes
Image Credit: Rob Wicks
- 250g strong white bread flour
- 1 ½ tsp dried active yeast
- ½ tsp sugar
- ½ tsp salt
- 2 tbsp olive oil
- 150ml water
- 4-6 nectarines, thickly sliced
- 1 tsp lemon juice
- 100g feta
- 100g ricotta
- a handful of fresh mint, chopped
- Aleppo pepper or chilli flakes
- Sprig or two of fresh thyme
- Mint leaves
Preparing the Pide Dough
- In a jug, whisk together the yeast, sugar and water and leave in a warm place until frothy (about 10 minutes)
- In a large bowl mix the flour, salt and olive oil together, stir in the frothy yeast mixture and mix by hand or in a mixer with a dough hook to a soft ball consistency,
- Turn onto a lightly floured surface and knead for 5 minutes or until the dough is smooth and elastic.
- To knead use the heel of your hand to gently push the dough away from you. At the same time, use your other hand to rotate the dough towards you, guiding it slowly around in a circle.
- When the dough feels stretchy and smooth, form into a ball and place in a large lightly oiled bowl.
- Cover the bowl with clingfilm oiled on the underside, so that the dough doesn’t stick to the clingfilm.
- Leave the dough to double in size, which will take about an hour in a warm kitchen.
Preparing the Topping
- Slice the nectarines and toss in lemon juice to stop them turning brown.
- Mix the feta and ricotta together with chopped mint leaves.
Making the Pide
- Preheat the oven to 235C top and bottom heat and put a baking stone in to heat up.
- Lightly flour a piece of baking parchment that is at least 30 x 40cm.
- Turn out the dough onto the parchment, and using a rolling pin, gently roll the dough into a large oval, approximately 1cm thick, 35cm in length and approx 25cm width for a large Turkish Pide to share. Each end should taper slightly to a point.
- Alternatively, divide the dough in half and roll into ovals roughly 12 x 18cm, or into 4 pieces and roll into small ovals, roughly 6 x 9cm.
- If the dough resists rolling, let it rest for a couple of minutes between rolling, and use your fingers to gently stretch it into shape, tapering the ends a little to create the ‘boat’ shape.
- Spread the ricotta cheese mixture to cover the dough, leaving a 1cm border frame around the oval.
- Place the nectarine slices evenly on top and brush each slice lightly with a little olive oil.
- Sprinkle with the fresh thyme leaves and a little Aleppo pepper or chilli flakes.
- Fold the dough border inwards over the filling to create a rim, and pinch each of the ends together, twisting once to seal them, giving the Pide its classic ‘boat’ appearance.
- Carefully lift the Pide with the baking parchment directly onto the hot baking stone or onto a baking tray and into the oven
- Bake for 15-25 minutes, until the dough develops a good crust, the base is golden brown, and nectarines slightly tinged brown. Serve hot or at room temperature, sprinkled with more chopped or torn fresh mint leaves.
Image Credit: Rob Wicks
Are you inspired to learn more Middle Eastern Vegetarian Recipes? Have a look at our upcoming Middle Eastern Mezze Courses!