Turkish pizzas

Turkish pizzas

kiymali pİde

Turkish Fire
Alicia Taylor

Pide dough


Quantity Ingredient
525g plain flour
7g dried yeast
1 tablespoon sugar
2 tablespoons olive oil
250ml warm water

Lamb topping

Quantity Ingredient
250g minced lamb
2 large onions, diced
2 vine-ripened tomatoes, finely diced
1 tablespoon tomato paste
30g chopped flat-leaf parsley
4 long green chillies, finely diced
1-2 tablespoons pul biber, (see note)
1-2 tablespoons freshly ground black pepper
1 tablespoon sea salt
50g butter, melted

To serve

Quantity Ingredient
lemon wedges
green leaf salad


  1. To make the dough, put the flour in a large bowl. Add a pinch of sea salt and make a well in the centre. Mix the yeast, sugar, olive oil and 125 ml of the warm water into the flour and start kneading the dough in the bowl. As you go, you can add some more warm water as needed. Knead for 10–15 minutes, until the gluten develops in the flour — the dough will be quite smooth and elastic and will feel like your earlobe.
  2. Let the dough rest in a warm place away from any cool draughts for about 30 minutes, or until it doubles in size. Then punch it down and knead for a further 5 minutes. Portion into 12 pieces, place on a lightly floured tray and leave to rest for a further 10 minutes.
  3. To make the topping, mix the lamb, onion, tomato, tomato paste, parsley, chilli, pul biber, pepper and salt together in a large bowl. Cover and marinate in the refrigerator for 2 hours, or overnight if possible; the mixture will be extra tasty if made the night before.
  4. Working with one portion of dough at a time, thinly roll each one out into a boat shape or elongated oval, measuring about 20 × 30 cm, and only about 2 mm thick.
  5. Preheat the oven — or a pizza oven, if you are lucky enough to have one, as they give a beautiful result! — to 230°C. Place two pizza trays in the oven while it is heating up.
  6. When the oven is hot enough, place the ovals of dough on the pizza trays; you should be able to fit two per tray. Thinly spread about 4 tablespoons of the lamb filling over each piece of dough, leaving a 1.5 cm border. Fold the edges over and pinch the ends together.
  7. Bake in batches until golden brown, about 8–10 minutes. Brush immediately with a little melted butter.
  8. Serve warm, with lemon wedges and a green leaf salad.


  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
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