Peynirli Turkish Pide

5 from 2 votes

How to make the best homemade Peynirli Pide. Our easy Turkish cheese pide recipe features cheddar, mozzarella, feta, garlic, onion & sausage.

Prep Time1 30

Cook Time30

Total Time2

Course: Main Course

Cuisine: Turkish

Keyword: Peynirli pide, turkish pide, turkish pizza recipe

Servings:

Calories: 476kcal

Preheat the oven to 350 F.
Stir in the yeast in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with a small spoon. Set aside until the yeast mixture gets frothy, approximately 5 minutes.
Combine the flour and salt in a large bowl.Make a well in the centre and pour in 2 tbsp. olive oil and the yeast mixture.
Pour in the remaining 1/2 cup of warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a shaggy dough.
On a floured surface, knead dough for 5 minutes, or until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp olive oil and stir in an additional 2 tbsp. flour if needed to help shape into a soft dough.
Place the Turkish pide dough in large bowl and cover with a plastic wrap. Leave in a warm place for 1 hour, or until doubled in size.

In the meantime, prepare your Peynirli Pide filling by grating mozzarella and cheddar cheeses. Crumble feta and set aside.
In a non-stick pan add olive oil and over medium heat saute minced garlic and onions for 5-6 minutes until tender.
Place the risen dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls.
On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm with ½ cm thickness.
Line a large baking sheet with parchment paper and place the 2 oval flat dough pieces on the tray.
Use a spoon to spread the onion and garlic mixture onto the surface of both slices of dough.
Sprinkle the feta, cheddar and mozzarella cheese over onion mixture, leaving 2 cm at the edges as a border with no filling.
Fold in the sides to act as crust to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
Top each pide with slices of cured sausage like chorizo.
Beat an egg in a small bowl and mix it with a few drips of olive oil. Brush the edges of dough with the egg mixture.
Bake for 25-30 minutes, until the Turkish Pide are golden brown and crispy at the edges.
Once cool, cut into slices and serve.