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Home » Recipes » Mediterranean Recipes

Turkish Pide (Turkish Pizza) with 2 Different Fillings

Published: Mar 22, 2023 by Samantha Ferraro · This post may contain affiliate links · 23 Comments

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Turkish Pide is a flavorful Turkish flatbread pizza that comes with various fillings that are layered with bold Mediterranean flavors! This pide recipe features two different filling options. One with a spiced ground beef mixture and another vegetarian option with melty cheese and a perfectly cooked egg right on top.

Turkish pide is a savory Turkish flatbread that is stuffed with different fillings, such as cheese and egg and another with ground beef, peppers and spices.

Pide is also known as Turkish pizza (not to be confused with another style of Turkish flatbread, called lahmacun). We saw pide all over the streets of Istanbul and were wowed with the bright colorful pictures of the long and oval shaped meat filled pies. Here is my recipe for a Pizza Sandwich.

Jump to:
  • 🇹🇷 What is Pide?
  • Why You'll Love This Recipe
  • 🍅 Ingredients
  • Substitutions/Variations
  • ⏲️ How to Make Turkish Pide
  • 📍 Recipe Tips
  • Recipe FAQs
  • More Turkish Recipes to Try
  • Turkish Pide (Turkish Pizza with 2 Different Fillings)

🇹🇷 What is Pide?

Turkish pide is a delicious Turkish flatbread that is oblong in shape and filled with various fillings. You will see alls sorts of different pide all throughout Istanbul, along with other Turkish favorites, such as Turkish red lentil soup and boreka. Istanbul is truly a feast!

For this recipe, I am sharing two different filing options. One with a savory spiced meat mixture with green peppers, tomatoes and paprika. The other popular filing is a cheese pide that is stuffed with a combination of creamy ricotta cheese and feta.

Why You'll Love This Recipe

  • Authentic Turkish flavors of paprika, tomatoes and peppers.
  • This recipe offers two different filling options, both with striking flavors.
Turkish cheese pide with egg and another pide stuffed with ground beef.

🍅 Ingredients

Pide Dough Ingredients

  • Flour: A simple all purpose flour is all you need.
  • Yeast: Use active dry yeast for this recipe. Add the yeast to warm water with a bit of sugar, so the yeast can activate.
  • Egg: This gives the pide some fat and richness to the dough.
  • Yogurt: Use full fat yogurt for the best flavor. Yogurt is acidic and gives the dough a tender bite.

Meat Pide Ingredients

Anaheim pepper, onion and tomato are some of the ingredients that go into the meat mixture for the Turkish meat pide.
Ingredients for the meat pide are grated onion, chopped tomato and chopped Anaheim pepper.
  • Ground Beef: I like using a ration of 80/20 for maximum flavor. You can also substitute the ground beef with ground turkey or ground chicken.
  • Anaheim Peppers: These are long mild green peppers that are similar to the ones used in Turkey. If Anaheim peppers aren't available, substitute with a green bell pepper.
  • Tomato: Use a large vine ripened tomato that is a deep red color and fragrant for the best flavor.
  • Onion: Grated onion is a traditional ingredient in many Turkish recipes, such as grilled kofta that both flavors and moistens the mixture without having large pieces of onion to bite into.
  • Spices: Smoked paprika and Aleppo pepper are the spices used in the pide mixture. If you don't like the flavor of smoke, substitute with sweet paprika. Aleppo pepper is slightly sweeter than traditional red pepper flakes. If Aleppo pepper is not available, use half the amount of regular red pepper flakes.
  • Tomato Paste: In Turkey, red pepper paste is traditionally used but is harder to find in the states. Tomato paste is a good substitute which gives the meat mixture a sweet depth of flavor.
  • Egg: Whisked egg is used to drizzle over the meat filling and to brush onto the dough before baking.

Cheese Pide Ingredients

  • Ricotta Cheese: Look for a full fat ricotta cheese, which will have better flavor than low fat. Another tip is to look for a thick ricotta that is sold with a basket inside the package, which helps drain excess whey, making for a creamier ricotta cheese.
  • Feta Cheese: Buy a block of feta cheese in brine, which will be creamier than the pre-crumbled options.
  • Lemon Zest: This is a personal touch which gives the richer cheese a pop of brightness. Use a microplane to zest the very outside layer of the citrus peel.
  • Herbs: Fresh mint leaves and fresh thyme gives the cheese a bright fresh layer of flavor. You can also use ¼ teaspoon of dried thyme and dried mint, if fresh isn't available.
  • Egg: This is the time to use the small to medium sized eggs. Crack the egg into a bowl and then transfer it to the cheese pide. The whites may spill over if it's a larger egg.

Substitutions/Variations

  • Add mozzarella cheese to the cheese mixture or substitute with only mozzarella and feta cheese.
  • Instead of ground beef, use ground chicken, ground lamb or ground turkey.
  • Make a vegetarian pide with Mediterranean roasted vegetables or with sautéed spinach.
  • Instead of making the pide dough from scratch, use store bought pizza dough.

⏲️ How to Make Turkish Pide

Make the Pide Dough

  1. 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.
  2. Add the egg and yogurt and mix to incorporate well. Then using a dough attachment of a stand mixer, slowly mix in flour until a ball of dough forms.
  3. Transfer the dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  4. Place the dough in a bowl and cover lightly with a sheet of plastic wrap or towel and let the dough rise until it's doubled in size, for about 1-1 ½ hours.
  5. Once the dough has doubled in size, divide the dough into four equal portions and roll each to a smooth ball.
Add the yeast to warm water and allow to bloom before adding the dough ingredients.
Add the egg and yogurt mixture to the yeast mixture.
Place the dough in a clean bowl and let it rest and double in size.
Roll the pide dough on a lightly floured surface into a smooth ball.
Cut the dough into quarters and roll into a smooth ball.

Make the Meat Filling

  1. Bring a wide skillet over medium heat and add butter and olive oil.
  2. Once melted, add the ground meat and use a spatula to break the meat up and cook until the ground beef is halfway cooked through, about 5-7 minutes.
  3. Add the chopped green peppers and continue cooking cooking 2-3 minutes, until they begin to soften.
  4. Then add the chopped tomato, grated onion, smoked paprika, Aleppo pepper and tomato paste. Stir everything together and continue cooking on medium-high heat until the liquid evaporates and vegetables are soft.
  5. Season with salt and pepper and taste for seasoning. Remove from heat and allow to cool completely.
Cook the ground beef with butter until the beef is cooked through.
Add the chopped green peppers to the meat mixture and cook until the peppers are just tender.
Add the tomatoes and peppers to the spiced ground meat mixture and cook until the vegetables are softened.

Make the Cheese Filling

  1. To a bowl, add the ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper.
  2. Stir the mixture together until everything is incorporated well and the mixture is thick and creamy. Taste for seasoning and adjust as needed.
  3. Set aside in the refrigerator until ready to assemble.
For the cheese pide, mix the ricotta cheese with feta and lemon zest in a bowl.

Assemble and Bake the Meat Pide

Roll out the dough into a nine inch long flatbread shape.
Spread the meat mixture onto the dough for the meat pide.
Place the meat pide on a baking sheet and garnish with sesame seeds before baking.
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Roll out each dough on a lightly floured surface to a about a 9 inch long oval and about an ⅛ inch thick (not too thin).
  3. Spoon the meat filling into two of the pide, leaving a border around the pide to fold over.
  4. Use your hands to shape the dough into a long oval shape, crimping the ends. Then gently place the pide onto a parchment lined baking sheet.
  5. Brush egg wash over the dough border and sprinkle with sesame seeds, if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake for 18-20 minutes, or until the crust is golden brown.
Turkish pide with ground beef, spices, tomatoes and peppers.

Assemble and Bake the Cheese Pide

Roll out the dough into a nine inch long flatbread shape.
Spread the cheese mixture onto the dough before folding up the sides.
Fold up the sides of the dough to form an oblong shaped pide.
Brush the cheese pide with egg wash before baking.
Cook the cheese pide for a few minutes then top the cheese with an egg and finish cooking until the egg is cooked through.
  1. For the cheese pide, use a spoon to spread the cheese filling into the center of the dough, also leaving a border around the edge. Form the dough into a long oval shape and pinching the ends.Brush the border with egg wash and sprinkle with sesame seeds, if desired.
  2. Bake the cheese pide for 6-7 minutes, then remove from oven and use the back of a spoon to make a well in the center of the cheese mixture. Gently crack an egg and place it onto the cheese mixture and continue baking for another 8-10 minutes, until the crust is golden brown and egg is cooked.
  3. Once both pide are done, garnish with chopped herbs and a additional sumac, if desired.
Turkish pide is a oblong flatbread that is stuffed with various fillings, such as cheese and egg.

📍 Recipe Tips

  • Make the meat filling and the cheese filling ahead of time up to 2 days in advance.
  • Make sure the filling is chilled and not hot when added onto the dough.
  • Crack the egg into a separate bowl first and then transfer to the cheese pide.

Recipe FAQs

How do you re-heat Turkish pide?

To re-heat pide, place the pide on a parchment lined baking sheet and bake in the oven until warmed through. You can also reheat pide on the stove top in a wide skillet that is drizzled with a bit of oil.

Do you have to cook the beef before filling the pide?

Yes, make sure to cook the beef or any other meat option before adding to the pide. Do not add uncooked meat, as it will take longer to cook the meat then the dough.

What can you use instead of beef for pide?

Instead of beef, substitute with ground turkey, ground chicken or ground lamb.

Can you make pide ahead of time?

Yes, you can make the pide dough up to a day in advance and place it in the refrigerator to rise. The fillings can be made up to 2 days in advance and chilled.

More Turkish Recipes to Try

  • Turkish sumac onion salad with fresh parsley, lemon juice and olive oil.
    Turkish Sumac Onions
  • Plate of homemade pistachio baklava doused in a honey syrup.
    Turkish Pistachio Baklava with Orange Blossom Syrup
  • Fasulye is a hearty green bean and tomato stew with cubed meat and served with rice.
    Fasulye (Turkish Green Bean Stew with Meat)
  • Turkish borek with spinach and feta filling that is cut into triangles.
    Turkish Borek (Spinach and Feta Pie)
Turkish pide with two different fillings of cheese and another one with ground beef.

Turkish Pide (Turkish Pizza with 2 Different Fillings)

Samantha Ferraro

LittleFerraroKitchen.com

Turkish Pide (aka pizza) is a Turkish comfort food favorite! Here are 2 different fillings, one with meat and peppers and the other with cheese and egg.
4.82 from 32 votes
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Prep Time 1 hour hr 20 minutes mins
Cook Time 30 minutes mins
Dough Rising 1 hour hr 30 minutes mins
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine Mediterranean, Middle Eastern, Turkish
Servings 4 pide
Calories 674 kcal

Equipment

  • Microplane
  • Rolling Pin
  • Nesting Bowls
  • Silpat

Ingredients
 
 

Pide Dough

  • ⅔ cups warm water
  • 2 cups flour + more for kneading
  • 1 teaspoon active dry yeast
  • ½ teaspoon sugar
  • 1 egg
  • ¼ cup full-fat Greek yogurt
  • Pinch of salt

Meat Filling

  • Olive oil for drizzling
  • 1 tablespoon unsalted butter
  • ½ pound ground beef
  • 2 Anaheim peppers chopped into ¼ inch pieces
  • 1 large tomato chopped into ¼ inch pieces
  • 1 small white or yellow onion grated (or chopped very finely)
  • 1 teaspoon smoked paprika
  • ½ teaspoon Aleppo pepper
  • 2 tablespoons tomato paste
  • ½ teaspoon Kosher salt
  • 1 Egg + water for egg wash whisked

Cheese Filling

  • 1 cup full fat ricotta cheese drained of excess moisture
  • ½ cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves chopped
  • 1-2 sprigs fresh mint leaves finely chopped
  • 1 tablespoon lemon zest
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 whole egg per pide smaller eggs if possible so whites don't pour over

Garnishes

  • Chopped parsley
  • Sesame seeds
  • Sumac

Instructions
 

Make the Pide 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.
  • Add the egg and yogurt and mix to incorporate well. Then using a dough attachment of a stand mixer, slowly mix in flour until a ball of dough forms.
  • Transfer the dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  • Place the dough in a bowl and cover lightly with a sheet of plastic wrap or towel and let the dough rise until it's doubled in size, for about 1-1 ½ hours.
  • Once the dough has doubled in size, divide the dough into four equal portions and roll each to a smooth ball.

Make the Meat Filling

  • Bring a wide skillet over medium heat ad add butter and olive oil.
  • Once melted, add the ground meat and use a spatula to break the meat up and cook until the ground beef is halfway cooked through, about 5-7 minutes.
  • Add the chopped green peppers and continue cooking cooking 2-3 minutes, until they begin to soften.
  • Then add the chopped tomato, grated onion, smoked paprika, Aleppo pepper and tomato paste. Stir everything together and continue cooking 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 completely.

Make the Cheese Filling

  • To a bowl, add the ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper.
  • Stir the mixture together until everything is incorporated well and the mixture is thick and creamy. Taste for seasoning and adjust as needed.
  • Set aside in the refrigerator until ready to assemble.

Assemble and Bake the Pide

  • Preheat the oven to 425 degrees Fahrenheit.
  • Roll out each dough on a lightly floured surface to a about a 9 inch long oval and about an ⅛ inch thick (not too thin).
  • Spoon in the meat filling into two of the pide, leaving a border around the pide to fold over
  • Use your hands to shape the dough into a long oval shape, crimping the ends. Then gently place the pide onto a parchment lined baking sheet.
  • Brush egg wash over the dough border and sprinkle with sesame seeds, if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake for 18-20 minutes, or until the crust is golden brown.
  • For the cheese pide, use a spoon to spread the cheese filling into the center of the dough, also leaving a border around the edge. Form the dough into a long oval shape and pinching the ends.Brush the border with egg wash and sprinkle with sesame seeds, if desired.
  • Bake the cheese pide for 6-7 minutes, then remove from oven and use the back of a spoon to make a well in the center of the cheese mixture. Gently crack an egg and place it onto the cheese mixture and continue baking for another 8-10 minutes, until the crust is golden brown and egg is cooked.
  • Once both pide are done, garnish with chopped herbs and a additional sumac, if desired.

Notes

  • Make the meat filling and the cheese filling ahead of time up to 2 days in advance.
  • Make sure the filling is chilled and not hot when added onto the dough.
  • Crack the egg into a separate bowl first and then transfer to the cheese pide.
  • Recipe yields 4 pide and about 8 servings
Dough recipe adapted from Saveur and Cheese mixture adapted from Ottolenghi.

Nutrition

Calories: 674kcalCarbohydrates: 59gProtein: 33gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 219mgSodium: 1104mgPotassium: 572mgFiber: 4gSugar: 5gVitamin A: 1354IUVitamin C: 13mgCalcium: 291mgIron: 6mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Comments

  1. zohreh says

    March 14, 2025 at 3:28 pm

    The dough came out horrible. Sticky and couldn’t hold its shape. I used my kitchen aid too. Was supposed to have this ready before Iftar and it failed so had to rush and form a plan B.

    Reply
    • Samantha Ferraro says

      March 14, 2025 at 5:43 pm

      Interesting, many of the comments on this recipe say, "the dough is absolutely the best!", "I made this a few times & it’s so good! The recipe for the dough is so easy to make & comes out perfect every time!" Well good thing you had a plan B. A yeast based dough needs to rise Correctly, If not we get a Sticky dough.

      Reply
  2. Sn says

    February 26, 2024 at 1:21 am

    Hello. Can I shape these ahead and then freeze them and then bake as needed?

    Reply
    • Samantha Ferraro says

      February 26, 2024 at 7:52 am

      Hello Sn, I have a friend that did freeze the shaped dough then filled it before baking. I have never tried. If you do please let us know how it turns out. Thank you for writing, Samantha

      Reply
  3. Mike says

    April 17, 2023 at 3:14 pm

    5 stars
    Turkish food sounds wonderful. This dish is not that hard to make with ready made dough. It's game on and top it with almost anything. We went with feta cheese, spinach, and tomato. The kids topped one with, Ground beef, turkey bacon, mozzarella, and black olives.

    Reply
  4. Genevieve says

    September 06, 2022 at 5:18 pm

    5 stars
    I made this a few times & it’s so good! The recipe for the dough is so easy to make & comes out perfect every time! A keeper for sure 😊

    Reply
    • Samantha says

      September 08, 2022 at 7:33 pm

      Thank you so so much for sharing!!

      Reply
  5. Siobhan says

    October 02, 2021 at 2:59 am

    5 stars
    I had so much fun making this recipe! The mince mixture wasn't as flavourful as I would've hoped. We also used mozzarella for the cheese pide as feta/ricotta aren't available where I live...delicious!

    Reply
  6. John L says

    May 23, 2020 at 8:02 am

    5 stars
    Is chopped beef ground beef? Or chopped like tartar? I noticed a reference to shredded chicken

    Reply
    • Samantha says

      May 24, 2020 at 7:05 am

      Hi John! Ground beef is what I used. I'll look at the recipe again and make sure its clear. Thank you 🙂

      Reply
  7. Nihal A. says

    April 27, 2020 at 12:46 am

    5 stars
    If I make the dough in the morning can I leave till night time to bake?

    Reply
    • Samantha says

      April 27, 2020 at 8:45 am

      Yes, just leave it in the refrigerator for the day!

      Reply
  8. Jenna Travels says

    December 17, 2019 at 9:59 am

    5 stars
    Looks so good!

    Reply
  9. Genevieve says

    December 03, 2019 at 9:18 pm

    5 stars
    I came across your recipe and decided to give it a try... the dough is absolutely the best!! Perfect texture and really good! Thank you 😊

    Reply
    • Samantha says

      December 04, 2019 at 9:39 am

      Thank you so much for commenting! So glad you enjoyed it 🙂

      Reply
  10. Ak says

    October 28, 2019 at 6:12 pm

    5 stars
    This is not Turkish.. it's khatchapuri from Georgian traditional cuisine. https://en.m.wikipedia.org/wiki/Khachapuri

    Reply
    • Samantha says

      November 03, 2019 at 8:16 am

      And it is also called Pide in Turkey. I am sure there are similarities across countries and cultures in food.

      Reply
    • Melissa says

      November 23, 2019 at 9:16 am

      5 stars
      I’m Turkish and grew up on this stuff. It’s on every street corner. It’s definitely Turkish.

      Reply
  11. Sumz says

    May 27, 2019 at 3:01 am

    5 stars
    Hi. I want to make this. Can I substitute the meat for chicken? And follow the recipe exactly?

    Reply
    • Samantha says

      May 28, 2019 at 9:48 am

      Absolutely! Either ground chicken or cooked shredded chicken will work great!

      Reply
    • Elakkuvan says

      December 01, 2019 at 3:15 pm

      5 stars
      Can either chicken or lamb

      Reply
  12. Graham says

    April 29, 2019 at 12:28 am

    5 stars
    Do we used cooked beef or does the chopped beef cook on the pide while in the oven?

    Reply
    • Samantha says

      April 29, 2019 at 5:01 pm

      Hi Graham! In step 4 of the recipe it says to cook the meat and other ingredients until just cooked. Have fun cooking.

      Reply
4.82 from 32 votes (20 ratings without comment)

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