Blended Turkish flatbread pizza
Turkish pide topped with mince and mushrooms
4
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
Meadow Mushrooms
Pide is a Middle Eastern style flatbread baked with various toppings and traditionally cooked in hot clay ovens. Our take on it sees mince and mushroom star alongside onion, crumbled feta, capsicum, smoked paprika, and a sprinkling of chilli if you're looking for a little heat.
Recipe courtesy of Meadow Mushrooms.
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Ingredients
Base
1½ cups self-raising flour
i
plus extra for kneading
1 tsp salt
1 cup (250ml) Greek style yoghurt
Topping
200g Meadow Mushrooms
blended with the mince
200g Quality Mark lamb mince
i
blended with the Meadow Mushrooms
2 Tbsp olive oil
i
1 red onion
finely chopped
2-3 garlic cloves
chopped
1 tsp chilli
optional, minced/crushed
1 red capsicum
thinly sliced
150g feta
i
crumbled
¼ cup flat-leaf parsley
chopped + extra for sprinkling
smoked paprika
i
to sprinkle
Method
For the Pide
1
Heat the oven to 220°C fan bake.
2
To make the base, put the flour, salt and yoghurt into a bowl and mix together with a fork. Turn out onto a clean bench top and knead, adding extra flour as needed, for about 2 minutes to form a smooth, not sticky, dough.
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3
For the topping, heat the oil in a frying pan and sauté the onion, garlic and chilli with a sprinkle of salt, if using, for a few minutes.
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4
Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the pan with the mince and cook, stirring for 5 minutes.
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5
Divide the dough into 2 or 4 pieces and roll/stretch out with more flour, to canoe-shaped flat breads and place on well-greased or lined baking trays. Roll over the edges a little to form a lip. Spread the filling over each dough base and top with the capsicum, then the feta or mozzarella.
6
Bake for 10-12 minutes until golden and bubbling. Remove from oven and sprinkle with a little parsley and sumac or paprika.
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