A filling Turkish pide made by topping risen dough with plenty of kaşar cheese and spicy sucuk before baking. As the sucuk's fat cooks into the dough and the kaşar melts, the top turns golden. It's a practical option for dinner or hosting guests.
Dissolve the yeast and sugar in lukewarm water and let sit for 10 minutes. Add salt to the flour, then knead with the yeasted water and oil to get a smooth, elastic dough.
Cover the kneaded dough with a damp cloth and leave to rise in a warm place until doubled in volume.
Divide the risen dough into 4 pieces and roll each into a thin, long pide shape; fold the edges slightly and pinch them up.
Arrange sujuk slices, tomato, and pepper over the rolled-out dough pieces, and sprinkle generously with grated kashar cheese.
Bake in a preheated oven, using top-bottom heat mode, until the kashar melts and the edges turn golden. Note: since the sujuk will release fat, be sure to line the tray with baking paper.
Important: When rolling out the dough, leave the edges thin and the center a little thicker so it doesn't tear when the filling overflows; preheat the oven at its highest setting with a pizza stone or an inverted tray. Allergen: contains gluten (wheat flour) and dairy products (kaşar cheese).
If you lightly fry the sucuk in a dry pan for a few minutes before arranging it, the excess fat drains off, and the pide comes out of the oven less greasy and with a better texture.
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