Pizza and Turkish flatbreads
This regional Turkish pide is topped with prepared kavurma and onion, then covered with kashar cheese and baked. The meat’s own fat gives the flatbread a rich, savory flavor.
Stir the yeast and sugar into the lukewarm water and let stand for 5 minutes. Once foamy, mix it with the flour and salt, then knead into a soft dough. Cover and let rise for 45 minutes.
Toss the kavurma with the finely chopped onion and black pepper. The fat from the kavurma will hold the topping together.
Divide the risen dough into 4 pieces and roll each one thinly. Fold up the edges, spread the kavurma topping evenly over the dough and sprinkle with kashar cheese.
Bake in a preheated 250°C / 480°F oven for 20 minutes, until the edges are browned and the kashar cheese has melted.
Drizzle the baked pide with melted butter, slice and serve hot.
Important: Kavurma may already be salty, so add salt to the dough carefully and adjust to taste. Allergens: contains wheat (gluten) and dairy.
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