Turkish Pide (Turkish Pizza with 2 Different Fillings

• Meat

  • 1/2 lb Beef

• Produce

  • 2 Anaheim peppers
  • 1 tbsp Lemon, zest
  • 3 sprigs Mint and thyme, fresh
  • 1 Onion
  • 1 Parsley
  • 1 Tomato, large
  • 1 Za'atar

• Refrigerated

  • 1 Egg
  • 1 Egg per pide, whole

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 cups Flour + more
  • 1 tsp Paprika, smoked
  • 1 Pinch Salt
  • 2 Salt and pepper
  • 1 Sesame seeds
  • 1/2 tsp Sugar
  • 1/2 tsp Turkish red pepper
  • 1 tsp Yeast

• Oils & Vinegars

  • 2 Olive oil
  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Feta
  • 1/4 cup Greek yogurt, full-fat
  • 1 cup Ricotta cheese, full-fat

• Liquids

  • 1 Egg + water
  • 2/3 cups Water

Found on littleferrarokitchen.com

Description

Ingredients

• 2/3 cups warm water
• 2 cups flour + more for kneading
• 1 tsp yeast
• 1/2 tsp sugar
• 1 egg
• 1/4 cup full-fat Greek yogurt
• Pinch of salt
• 1/2 lb chopped beef
• 2 Anaheim peppers
• 1 large tomato, chopped
• 1 onion, grated (or chopped very finely)
• 1 tsp smoked paprika
• 1/2 tsp Turkish red pepper (or regular red pepper)
• 1 Tb tomato paste
• Salt and pepper, to taste
• Olive oil for drizzling
• 1 Egg + water for egg wash
• 1 cup full fat ricotta cheese
• 1/2 cup crumbled feta
• 1 Tb olive oil
• Few sprigs of fresh mint and thyme, leaves removed and chopped
• 1 Tb lemon zest
• Salt and pepper, to taste
• 1 whole egg per pide (smaller eggs if possible so whites dont pour over)
• Chopped parsley
• Sesame seeds
• Olive oil
• Zaatar

Directions

• First, make the dough. In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
• Then add the egg and yogurt and mix to incorporate well. Then using a dough attachment, slowly mix in flour until a ball of dough forms.
• Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky. Place in a bowl and allow to rest while you make the fillings. At this point, pre-heat the oven to 425 degrees F.
• To make the meat filling, add a tablespoon of butter drizzle a bit of olive oil in a large skillet and add chopped meat. Use a spatula to break it up and saute until just about cooked all the way. Then add green peppers and cook for 2-3 minutes, until they begin to soften. Add chopped tomato, grated onion, smoked paprika, Turkish red pepper (or regular red pepper) and tomato paste. Stir everything together and cook on medium-high heat until the liquid evaporates and vegetables are soft. Season with salt and pepper and taste for seasoning. Remove from heat and allow to cool.
• To make the cheese filling, in a bowl add ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper. Stir to combine and taste for seasoning.
• Once dough has rested and risen to about double its size, cut the dough into 4 equal portions, rolling each into a ball. (2 will be meat filled and 2 will be cheese).
• Use a lightly floured rolling pin to roll out one of the dough balls to about a 9 inch long oval and about an 1/8 inch thick (not too thin). Spoon in the meat filling, leaving a border around the pide to fold in. Use your hands to shape it to a long oval shape, crimping the ends. Then gently place on a parchment lined baking sheet.
• Brush egg wash over the border and sprinkle with sesame seeds if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake at 425 degrees F for about 15 minutes, or until crust is golden brown.
• For the cheese pide, use a spoon to spread the filling, also leaving a border around and pinching the ends in a long oval shape. Brush the border with egg wash and sprinkle with sesame seeds if desired Bake cheese pide for 6-7 minutes first, then remove from oven and use the back of a spoon to make a small well in the center. Add your egg and place back in the oven and continue cooking for another 9-11 minutes or until crust is golden brown and egg is cooked.
• When done, allow to cool slightly before cutting. Garnish with extra chopped parley, zaatar and a drizzle of olive oil.