Pizza and Turkish flatbreads
This hearty pide is made with thinly rolled dough topped with plenty of Kashar cheese and garlic-rich slices of pastirma, then baked. Tomatoes and long green peppers add freshness, while the melted cheese brings rich flavor.
Stir the yeast and sugar into the warm water and let stand for 5 minutes. Once foamy, add to the flour and salt and knead into a soft dough. Cover and let rise for 40 minutes.
Divide the dough into 4 pieces and roll each into a thin rectangle. Fold the edges slightly and spread the shredded Kashar cheese evenly over the top.
Arrange the thinly sliced pastirma, chopped tomatoes, and long green peppers over the cheese.
Bake in an oven preheated to 250°C / 480°F for 20 minutes, until the edges are browned and the cheese has melted completely.
Drizzle the pide with melted butter after removing it from the oven. Slice and serve hot.
Important: Add the pastirma last so it does not become too firm under the cheese; use thinly sliced pastirma. Allergens: Contains wheat (gluten) and dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.