Looking or a different recipe for pizza? Make Turkish Pide pizzas! These are boat shaped pizzas made with a simple dough and this recipe has lamb mince filling.
About This Turkish Pizza Recipe
- These Turkish Pide pizzas are not like the traditional pizza your used to. Most don’t have cheese and the fillings are usually cooked before being added to the dough.
However, there is nothing stopping you from being creative by using toppings that you are familiar with and create your own variations on the pizza boats.
- I have written the recipe so that it makes individual pizzas rather than long large pizzas which are then traditional cut into slices before serving.
- The dough is slightly thick than most, but this has been done on purpose. The reason for this is a slightly thicker pizza base makes it easier to eat by hand without it collapsing and spilling everywhere.
- Because they are made into adult individual serving sizes and can be eaten one handed they are ideal for serving at casual gatherings like football/gameday parties.
- The flavours in this recipe may not be everyone taste, especially if don’t like coriander and cumin.
- If you don’t like lamb you can use lean ground beef or use a combination of ground lamb and beef.
- You can get a head start with these pizzas because the filling can be made one 1-2 days in advance.
- If you don’t mind cold pizza they are great for the lunch box.
For the dough – this is just a basic dough make with plain flour, sugar, yeast, sugar, water and a small amount of olive oil.
Meat – Ground lamb is used but if you don’t like lamb, lean ground beef can be used.
Flavourings – The herbs and spices used are in powdered form and can be found in most supermarkets.
Onion and garlic – use a brown onion and you can use either fresh garlic or garlic paste.
Tomatoes – Use diced canned tomatoes rather than fresh because, they have already been cooked down into a thick sauce, which helps to reduce the overall cooking time of the topping.
Tomato paste – is a thick concentrated paste of made with 100% tomatoes. Usually sold in cans, bottles or packets. Don’t use tomato ketchup or sauce the flavours of these these really won’t work that well in this recipe.
Nuts – Use pinenuts if you like them, we don’t so we used roughly chopped cashews instead.
Fresh coriander (cilantro) – is used to add a hint of freshness to the filling as well as a garnish. If you can’t get fresh coriander, I think a little coriander paste added to the filling will work and use chopped fresh parsley for a garnish.
Step by Step Instructions
Step 1 – Start by making the dough. It can be kneaded by hand, in the stand mixer or bread machine – I have included the instructions for all these methods on the printable recipe.
Place the dough in large bowl, cover with a clean cloth or plastic, place in in a warm area and allow to double in size.
While you are waiting for the dough to rise make the filling.
Step 2 – To make the filling start by frying the onion until soft, then add the garlic and cook for one minute.
Next the spices are added and fried for about 1 minute, this is to release the flavours. Take care to use a medium/low heat so as not to burn the spices.
If the mixture in the pan looks dry, its okay to add a splash of water to the pan. Adding a little water won’t alter the taste of the cooked dish but it will help to stop the spices from burning.
Add the tomato paste, turn up the heat, cook and stir the for about 1 minute.
Then add the lamb mince, cook for 10 minutes, as it cooks use a spatula to break the meat into tiny pieces.
Add the tomatoes and continue to cook uncovered, over a medium/high heat until the mixture becomes thick and quite dry.
Remove from the heat, stir in half the nuts, chopped coriander and taste for seasoning.
Allow the mixture to cool completely before making the pizzas.
Step 3 – When you start shaping the dough it’s time to turn on the oven. Preheat the oven to 200°C (390°F).
Use kitchen scales to weigh and then divide the dough into 8 even pieces. Shape the dough into balls, then roll each ball out into 18 x 12 cm (7 x 5 inch) oval shape. Place the dough onto trays lined with baking paper.
Note: This recipe makes about 815 grams (28.74 ounces) of dough. When divided into eight, each piece is about 101 grams (3.56 ounces).
Step 4 – Next divide the filling into 8 and spread evenly over the tops of each of the rolled-out dough, leave about a 2 cm (0.78 inch) boarder around the edges. Brush the border with a little olive oil.
Note: This recipe make about 655 grams (23.10 ounces) of filling. When divided into eight, each portion is about 81 grams (2.85 ounces).
Step 5 – Have the pizza facing you lengthwise and pinch together the two opposite edges of the dough at each end.
Then use the palms of you hands to roll the outer edges of the dough up and slightly over the filling, to form a boat shape.
Step 6 – Sprinkle over the remaining nuts, and bake for 15 – 20 minutes until cooked.
This Turkish pide can be eaten on its own with a generous dollop of thick natural Greek yogurt. To make it a complete meal serve it with a light tomato and cucumber salad and Ayran a Turkish yogurt drink.
Lamb Turkish Pide Pizza
- Optional: Stand Mixer or Bread Machine for kneading dough
- Kitchen scales
- Frying pan
- Rolling pin
- baking trays
- Baking paper
- 1 1/2 teaspoon instant dry yeast
- ½ teaspoon sugar
- 500 grams plain flour
- 1 tablespoons olive oil
- 320 grams water
- 2 tablespoons olive oil
- 250 grams brown onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon cinnamon powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon chilli powder or cayenne pepper
- 3 tablespoon tomato paste
- 500 grams lamb mince or lean beef mince
- 1 x 400 gram can diced tomatoes
- 50 grams pinenuts or roughly chopped cashews
- 3 tablespoons chopped fresh coriander cilantro
- Greek style natural yogurt
- Small amount of finely chopped fresh coriander cilantro
Make the dough
- If Kneading by HandPlace all the ingredients into a large mixing bowl, holding back some of the water. With a clean dry hand, mix the ingredients together in the bowl adding a little more water if necessary, to bring everything together.Next, tip the dough onto a lightly floured bench, gather the dough together, and start kneading. Press the heel of you palms into the dough, pushing and stretching the dough away from you, then rolling the dough back on itself toward you. Repeat this action for about 5 – 1o minutes or until the dough looks smooth and soft. If necessary, lightly dust the bench with flour and scrape any stuck bits of dough from the bench back into the dough as you work.When kneaded place the dough into a large bowl, tightly cover with plastic food, place in a warm area for 1-2 hours or until it has doubled in size.If Using A Bread MakerPlace all the ingredients for the dough to the basket of the bread mixer. Set the bread machine to the dough cycle. After a minute or two check the dough. Keep the dough in the bread machine until it completes its full cycle where the dough will double in size.If Using a Stand MixerPlace all the ingredients into the bowl of a stand mixer, holding back some of the water. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients, stopping the mixer once or twice to scrape down the sides of the bowl.Increase the speed to medium and knead for about 5 – 10 minutes. While kneading the dough, if it looks dry add some of the reserved water if needed. When the dough is smooth and soft, remove the bowl from the stand mixer and tightly cover with plastic food wrap. Place in a warm area for 1-2 hours or until it has doubled in size.
While the dough is rising make the filling
- Heat 1 tablespoon oil in a frying pan over medium/high heat and fry the onions until soft but not golden – this will take about 5 minutes.
- Turn down the heat slightly add the garlic and cook and stir for on minute.
- Turn the heat to low, add the cinnamon, cumin and cayenne, fry for about 1 minute or until fragrant, being careful not to burn the spices. Note: If after adding the spices and the pan looks dry add a splash of water, doing this will still allow the spices to release their flavour without burning.
- Add the tomato paste, turn the heat back to medium and cook while stirring for about 1 minute.
- Add the lamb mince and cook for about 10 minutes, use a spatula or wooden spoon to break the mince into small piece as it cooks.
- Then add the crushed tomatoes and continue to cook uncovered for another 15 minutes, or until the mixture becomes quite dry.Optional: At this point of cooking most of the fat would have rendered off from the meat. To make it a healthier dish some of the excess fat can be removed. To do this push the meat to one side of the pan, then tilt the pan slightly so the meat sits at the top allowing the fat to slide down to the opposite side. Using several layers of absorbent paper, blot up as much fat as you can.
- Remove from the heat and mix in half of the nuts and 2 tablespoons of chopped fresh coriander. Taste for salt and season to your liking.
- Allow the mixture to come to room temperature before assembling the pizza.
Putting it together
- Preheat the oven to 200°C(390°F). Cut 8 pieces of baking paper into 20 x 14 cm rectangles
- Turn the dough out onto a lightly floured surface and divide into 8 equal portions.
- Take 1 piece of dough and roll it into an oval shape about 18 x 12 cm (7×5 inches) in size. Transferring the dough to one of the cut pieces of baking paper. Repeat with the remaining dough.
- Divide the lamb mixture into 8 and spread evenly over the dough, leaving about a 2cm (0.78 inch) boarder all around. Sprinkle with the remaining nuts. Brush the edges with oil.
- Width wise pinch the each of the ends together, then use your palms to bring the sides of the dough up and over the filling. Carefully lift each of the pizzas with the baking paper and transfer to a baking tray.
- Evenly divide and sprinkle the remaining nuts over the pizzas, then bake for about 15 – 20 minutes or until cooked.
- Sprinkle with chopped coriander and serve with a dollop of Greek yogurt.
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Pocket Food Facts
Did You Know?
Both the plant and seed from coriander can be used in cooking. But the seeds should never replace the leaves and the leaves should never replace the seeds. Because, they are distinctly different in flavour.