Le pide, often called Turkish pide or Turkish pizza, is a boat-shaped flatbread with a richly seasoned meat, cheese, or vegetable filling, baked until the edges are golden and the center is bubbling. This recipe delivers a soft, chewy dough and a savory ground beef topping with tomatoes, peppers, and warm spices, making it a satisfying meal that works for weeknight dinners or casual gatherings. The high-heat baking mimics a traditional stone oven, giving you a crisp bottom and tender crumb without any special equipment.
Ingredients
- For the dough: 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) instant yeast
- 1 teaspoon (5 g) granulated sugar
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- For the filling: 1 lb (450 g) ground beef (80/20)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 medium tomatoes, seeded and finely diced (about 1 ½ cups / 260 g)
- 1 green bell pepper, finely chopped (about 1 cup / 150 g)
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon (2 g) sweet paprika
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons (30 ml) olive oil for the filling
- For topping: 1 egg yolk mixed with 1 tablespoon water (for egg wash)
- 2 tablespoons (30 g) butter, melted, for brushing after baking
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes until frothy. Add the flour, salt, and 2 tablespoons olive oil. Mix until a shaggy dough forms, then turn onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Meanwhile, make the filling: In a skillet over medium heat, warm 2 tablespoons olive oil. Add the onion and cook until soft, about 4 minutes. Add the ground beef and cook, breaking it up, until browned, about 6 minutes. Drain excess fat if desired. Stir in the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper. Cook for 1 minute. Remove from heat and let cool slightly, then mix in the diced tomatoes and bell pepper. Set aside.
- Preheat the oven to 500°F (260°C). If you have a baking stone or steel, place it in the oven while it heats; otherwise, use a heavy baking sheet turned upside down.
- Divide the risen dough into 4 equal pieces. On a floured surface, roll each piece into an oval about 10 inches (25 cm) long and 6 inches (15 cm) wide. Transfer to a parchment-lined peel or baking sheet.
- Spread a quarter of the filling down the center of each oval, leaving a 1-inch (2.5 cm) border. Fold the long edges up and over the filling, pinching the ends to form a boat shape. The filling should be exposed in the middle.
- Brush the dough edges with the egg wash. Slide the pide onto the hot stone or baking sheet (or place the baking sheet in the oven). Bake for 12–15 minutes, until the crust is golden and the filling is hot and bubbling.
- Remove from the oven and immediately brush the crusts with melted butter. Let rest for 5 minutes before serving.
Tips
- For a crispier bottom, use a baking stone or steel preheated for at least 30 minutes. If using a regular baking sheet, flip it upside down so the pide sits directly on the hot surface.
- Do not overfill the pide—too much moisture from the tomatoes can make the center soggy. Drain the diced tomatoes well if they are very juicy.
- If you don’t have instant yeast, use active dry yeast: dissolve it in the warm water with the sugar and let stand for 10 minutes before adding to the flour.
- To make ahead, prepare the dough through step 1, then refrigerate it overnight after the first rise. Bring to room temperature before shaping and baking.
Serving Suggestions
Serve le pide hot, cut into slices, with a side of fresh salad (tomato, cucumber, and parsley with lemon-olive oil dressing), pickled peppers, and plain yogurt or cacık (cucumber-yogurt dip). It also pairs well with a simple lentil soup or as part of a meze spread.
Variations
- Cheese pide: Replace the meat filling with 2 cups (200 g) of crumbled feta mixed with 1 cup (100 g) of shredded mozzarella and a handful of chopped parsley. Bake as directed.
- Spinach and cheese: Sauté 10 oz (280 g) of fresh spinach with a little olive oil until wilted, squeeze dry, and mix with feta and a beaten egg.
- Spicy sausage: Substitute 1 lb (450 g) of crumbled spicy sausage (like sucuk or a spicy Italian sausage) for the ground beef, and omit the red pepper flakes if the sausage is already hot.
- Vegetarian: Use 1 can (15 oz / 425 g) of drained chickpeas, mashed slightly, with the same spices and vegetables.
Storage and Reheating
Leftover pide can be refrigerated in an airtight container for up to 3 days. To reheat, place in a 350°F (175°C) oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it makes the crust chewy. You can also freeze baked pide for up to 2 months: wrap tightly in foil and reheat from frozen at 350°F (175°C) for 15–20 minutes.
Frequently Asked Questions
What is le pide in English? Le pide is often translated as “Turkish pizza,” but it’s more accurately a stuffed flatbread. The word “pide” means flatbread in Turkish, and it’s typically baked in a wood-fired oven.
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat. The dough will be denser and less elastic, so you may need to add a little more water and knead slightly longer.
Why is my pide dough not rising? Ensure your yeast is fresh and the water is at the right temperature—too hot kills the yeast, too cold slows it down. Also, let the dough rise in a warm, draft-free spot, like an oven with the light on (but turned off).
Can I make pide without a baking stone? Absolutely. A heavy rimmed baking sheet works fine; just preheat it in the oven and bake the pide directly on it. The crust will be slightly less crisp but still delicious.
How do I prevent the filling from making the dough soggy? Cook the meat filling first and let it cool before spreading on the dough. Also, drain the tomatoes and bell pepper well, and avoid overloading the pide.
Is pide gluten-free? Traditional pide is not gluten-free, but you can use a gluten-free all-purpose flour blend. The dough will be more fragile, so handle gently and roll slightly thicker.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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