By Jessica Battilana
- Total Time
- 1¼ hours, plus rising
- Rating
- 4(150)
- Notes
- Read community notes
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it’s cooked it becomes an almost-cheesy layer between the meat and dough. If you can’t find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
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Ingredients
Yield:12 pide or 6 servings
- ¾cup/180 milliliters warm water
- 1tablespoon granulated sugar
- 1½teaspoons active dry yeast
- 2¼cups/290 grams all-purpose flour, plus more for rolling
- 1½teaspoons kosher salt
- 2tablespoons olive oil
- 3tablespoons olive oil
- 1small onion, diced
- 1small eggplant (8 ounces/225 grams), diced
- Kosher salt
- 2tablespoons tomato paste
- ½teaspoon ground cumin
- ½teaspoon black pepper
- ¼teaspoon ground cinnamon
- ¼teaspoon red-pepper flakes
- ⅛teaspoon ground allspice
- ½pound/225 grams ground lamb
- 2garlic cloves, minced
- ½cup/15 grams fresh mint, finely chopped
- 1tablespoon olive oil, for brushing the pans and the pides
- ½cup/120 milliliters plain full-fat yogurt
- 1large egg
- Kosher salt and black pepper
For the Dough
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
460 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 14 grams protein; 515 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
Step
2
While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
Step
3
Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1½ ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a ½-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
Step
4
Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.
Ratings
4
out of 5
150
user ratings
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Cooking Notes
Tani
I’ve made this 3 times now, twice as the small boats and once as a large pizza. Peeling the eggplant worked better for us and dicing it as the recipe suggests rather than chopping. The flavors are excellent together. I added a little water and more oil second and third times as the lamb mixture was too dry.
Shane
Covid friendly for back porch six-footers where you need to eat something substantial with your vinho verde but don't want to get too close by sitting at a table. I omitted the cinnamon and allspice. Substituted parsley for the mint. Made a yogurt (raita type) sauce for topping. Excellent!For kid friendly version- half lamb/half ground pork and left out the eggplant. Those kids don't know what they're missing!
Rich (Chesapeake Bay)
A Keeper. Who has lamb by the half pound? I doubled the savory recipe to use a whole lb of lamb but kept the dough the same. Made four size 11 shoe shaped crusts. Served with tzatziki. The remaining lamb mixture will go in pita pockets for lunch.
AJD
These were a hit with my family. I made 6 large ones instead of 12 small ones.
Sean Fancy
If you care, it's pronounced PEA-deh, not pea-DAY. Emphasis on first syllable and very soft finish to the second.
SCA
My dough was super dry, so I added a bit of water to get it to stick together. I think next time, as a weeknight meal, I’ll make this with TJ’s dough. Mine felt too flat/crispy. And you can totally just make this on the sheet pan, instead of transferring. I used turkey, since I don’t eat lamb. Also went with a commenter’s rec to peel the eggplant and dice it - you could hardly tell it was there! I think it would taste good with a bit of yogurt/garlic/cucumber sauce on top.
Gert
One of my kids is vegetarian so I often have two pans going at the same time. It was really easy with this recipe, in one pan I used ground lamb and for the vegetarian version I substituted lentils. Both version were delicious.
Rich (Chesapeake Bay)
A Keeper. Who has lamb by the half pound? I doubled the savory recipe to use a whole lb of lamb but kept the dough the same. Made four size 11 shoe shaped crusts. Served with tzatziki. The remaining lamb mixture will go in pita pockets for lunch.
Susan
I do... have lamb by the half pound, that is. My butcher has lamb sausages that are about half a pound each. That said, why not make a double-batch of the filling and use in as you suggest (sounds like a great lunch to me) or freeze it for another time?
Me
Brilliant recipe. I like to 2x the spices and reserve the mint for once the pides have exited the oven.
Sherri
Truly delicious! I probably increased the spices by 50%. Like Tani's review, the first time it was a bit dry (but still fabulous) because I failed to heed the instruction on cooking the lamb mixture until it was barely pink so it dried out in the oven. The second time it was perfect in taste and texture.
Sami
First time making Pide, second time working with Lamb. The recipe tasted great, and I loved the dough recipe! I’ll be making these again!
Sim Aberson
Substituted plant-based neat substitute for the lamb, and they turned out great. And I *love* lamb.
Paul C.
So good! The combination of eggplant, lamb, and all of the spices is really delicious. We followed the recipe closely. We ended up calling them Turkish Pizza Boats (and our 4 year old loved them).
Naomi
Really good. I used some premade pizza dough I had in the freezer, and it turned out just fine. Also dotted some feta on the top. I might try to make a vegetarian version with garbanzos.
heather
Double everything to use 1 lb lamb
Harrison
Delicious, didn’t need that much flour for the dough, but could just be the brand of flour I was using. Will definitely cook again!
Sidrah
These were perfectly delicious! I inadvertently doubled the recipe by not paying attention to the 1/2 pound of lamb but was able to double the spice before the recipe got away from me. Luckily our eggplant was on the large side. It was tricky trying to move them to the baking sheets but the right spatula and some care did the trick. We love lamb and this was a fun new way to have it. Repeat for sure!
Shane
Covid friendly for back porch six-footers where you need to eat something substantial with your vinho verde but don't want to get too close by sitting at a table. I omitted the cinnamon and allspice. Substituted parsley for the mint. Made a yogurt (raita type) sauce for topping. Excellent!For kid friendly version- half lamb/half ground pork and left out the eggplant. Those kids don't know what they're missing!
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