Blended Turkish flatbread pizza
Turkish pide topped with mince and mushrooms
Serves
4
Prep Time
15 mins
Cook Time
20 mins
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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ShareIngredients
1½ cups self-raising flouri
plus extra for kneading1 tsp salt
1 cup (250ml) Greek style yoghurt
200g Meadow Mushrooms
blended with the mince200g Quality Mark lamb mincei
blended with the Meadow Mushrooms2 Tbsp olive oili
1 red onion
finely chopped2-3 garlic cloves
chopped1 tsp chilli
optional, minced/crushed1 red capsicum
thinly sliced150g fetai
crumbled¼ cup flat-leaf parsley
chopped + extra for sprinklingsmoked paprikai
to sprinkle
Method
Heat the oven to 220°C fan bake.
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.
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.
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.
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.
Bake for 10-12 minutes until golden and bubbling. Remove from oven and sprinkle with a little parsley and sumac or paprika.
