• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    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 · 18 Comments

    Jump to Recipe

    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.

    Jump to:
    • 🇹🇷 What is Pide?
    • Why You'll Love This Recipe
    • 🍅 Ingredients
    • Substitutions/Variations
    • ⏲️ How to Make Turkish Pide
    • 📍 Recipe Tips
    • 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 borekas. 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 ad 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.
    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 an also re-heat 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, substitue 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 Pistachio Baklava with Orange Blossom Syrup
    • Fasulye (Turkish Green Bean Stew)
    • Turkish Borek (Spinach and Feta Pie)
    • Turkish Sumac Onions
    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.
    4.14 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 20 mins
    Cook Time 30 mins
    Dough Rising 1 hr 30 mins
    Total Time 3 hrs 20 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
    Keyword pide recipe, Turkish flatbread, Turkish pide, Turkish pizza
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Mediterranean Recipes

    • Plate of homemade pistachio baklava doused in a honey syrup.
      Turkish Pistachio Baklava with Orange Blossom Syrup
    • Red and yellow oven baked beet chips are served alongside a creamy lemon labneh dip.
      Baked Beet Chips with Creamy Labneh Dip
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Fasulye is Turkish green bean stew with cubed meat.
      Fasulye (Turkish Green Bean Stew with Meat)

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. Ak says

      October 28, 2019 at 6:12 pm

      4 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
    4. 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
    5. Jenna Travels says

      December 17, 2019 at 9:59 am

      5 stars
      Looks so good!

      Reply
    6. 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
    7. 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
    8. Siobhan says

      October 02, 2021 at 2:59 am

      4 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
    9. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Flavorful Salad Recipes

    • Kale salad with roasted beets and citrus with orange segments off to the side.
      Winter Kale Salad with Radicchio and Roasted Beets
    • Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
      Kale Salad with Cranberries, Apples and Feta
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios
    • This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.
      Summer Fruit Caprese Salad

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved