Pizza and Turkish flatbreads
This recipe uses patiently fermented sourdough, rolled thin and topped with shrimp and Kashar cheese, then baked for a rich dish suited to a festive table. Timing the shrimp to finish alongside the dough takes skill.
Knead the sourdough starter, water, and olive oil with the flour and salt until smooth. Cover and let rise at room temperature for 45 minutes.
Mix the grated tomato with the crushed garlic and season lightly with salt.
Roll the risen dough into a thin oval and fold the edges slightly. Top with the tomato mixture, grated Kashar cheese, and coarsely chopped shrimp.
Bake in an oven preheated to 220°C / 430°F until the shrimp turn pink, the Kashar cheese melts, and the edges are golden.
Slice the pide, sprinkle with parsley, and serve hot.
Do not roll the edges of the dough too thin; thin edges can burn quickly and the pide may bake unevenly. Allergen: contains wheat (gluten), dairy (Kashar cheese), and shellfish (shrimp).
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