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Friday, 28 March 2014

Sebzeli Pide, Turkish Vegetable Pizza



I've written about Turkish pizza before, and I've been vaguely intending to make it ever since we first ate it (in Belgium, as it happens, not Turkey). Making pitta breads on a sourdough workshop recently just gave me the push I needed, especially as I came away with a tub of sourdough starter and a serious itch for bread-baking.

Turkish vegetable pizza, sebzeli pide

Because I wanted to experiment with my new starter, I used a white sourdough for the base. I'm not sure whether this is representative of the way it's made in Turkey, but it tasted right. I'm pretty sure you could use any bread dough, whatever happens to be your favourite for pizzas.

Traditional pide tend to be the length of your arm, and they're often served ready-sliced into bite-sized pieces, but obviously I needed to make something that would fit in a domestic oven. I still tried to keep the 'long and thin' feel, just on a smaller scale.

Other typical Turkish touches include folding the edges inwards, covering little of the topping, and breaking an egg into the middle of the pide before baking it. For my first attempt, though, I wanted to keep everything as simple as possible.

You'll note that there's no tomato sauce; that's not an omission, I've just never seen it on Turkish pizza. Freshly sliced tomatoes do pop up from time to time, though. Onions and olives are other fairly common additions that you might like to experiment with.

Ideally you want to use a pizza stone to get a crispy base, but you can get away with a baking tray if you don't have one. Pide is traditionally baked in a wood-fired oven, which will get incredibly hot, so a domestic oven will always take longer to bake your pizza. It'll still taste almost as good, though.

vegetable pide


Sebzeli Pide, Turkish Vegetable Pizza
Serves 2

300g bread dough
4 large chestnut mushrooms
4 mini pointed peppers (or 1 large)
150g grated mozarella cheese
1tsp semolina
  1. Preheat the oven to 250°C (480°F), or as high as it will go!
  2. Divide the dough into two equal-sized portions, and on a well-floured work surface, roll each piece out to a long, thin oval shape.
  3. Dust the surface of a baking tray (or peel, if you're using a proper pizza stone) with semolina, and arrange the dough on the surface before adding toppings.
  4. Slice the mushrooms, and cut the mini peppers in half, removing seeds and stalks.
  5. Arrange the mushrooms and peppers on the dough.
  6. Sprinkle with grated mozarella.
  7. Bake for 7-10 minutes (or less, if your oven gets hotter than mine), until the cheese is melted, the dough is browning, and the vegetables cooked.


7 comments:

mypixieblog said...

!!!!

I have (almost) all of these ingredients. This is a recipe I'd really love to try--sounds delicious! Thanks for sharing, Rachel, and hope you have a great weekend :)

Rachel said...

Sounds delicious - much better than the pitta bread pizzas I made at university!

Welshcakes Limoncello said...

Looks delicious.

Lori Vachon said...

Bet this is loaded with flavor!

Jenne said...

Looks amazing! I got to try this soon.

Christine Berres said...

Mmm..I'm a fan of pizza of any kind as long as I don't get food poisoning from it in China... I've always wanted to make a sourdough starter...not sure I could here though...

Kathy Penney said...

This looks interesting! I'd love to give it a try. A different twist on pizza!

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