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Turkish-Style Pizza

Cheese & Dairy
  • Prep Time: 30 min.
  • Cook Time: 15 min.
  • Serves: 6
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (36 Ratings): 3 out of 5 stars

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Ingredients

  1. Cornmeal for dusting
  2. 12 ounces Whole-Wheat Pizza Dough, or other prepared dough
  3. 1 teaspoon extra-virgin olive oil
  4. 1 1/2 cups grated fontina or Monterey Jack cheese
  5. 1 1/2 cups diced tomatoes
  6. 1 cup diced sweet onion, such as Vidalia
  7. 2 tablespoons minced seeded jalapeno pepper
  8. 2 ounces sliced pastrami, diced (optional)
  9. Freshly ground pepper to taste (optional)
  10. 1 tablespoon extra-virgin olive oil
  11. 1/3 cup fresh flat-leaf parsley leaves, torn

Nutrition Info

Per Serving

  • Calories: 322 kcal
  • |
  • Carbohydrates: 30 g
  • |
  • Dietary Fiber: 4 g
  • |
  • Fat: 15 g
  • |
  • Protein: 13 g
  • |
  • Sugars: 3 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.
  2. Prepare Whole-Wheat Pizza Dough, if using.
  3. On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.
  4. Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
  5. Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.

Yield: 6 servings

3. Still Hungry?

Italians usually get the credit for inventing pizza, but some people believe that Turkish pride (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.

Notes:

Tip

To bake this recipe directly on a pizza stone, make two 14-by-7-inch oval pizzas.

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2 reviews

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  • Pide

    Unal S - September 18, 2007 03:41:40 PM PST
    Hi,
    It is called 'pide' in Turkish (not 'pride' as written in article), and yeap it is one of the many Turkish dishes that is not very much known outside Turkey (thanks to the overwhelming focus on kebaps). You can find tens of kinds of 'pides' in Turkey, each different in different parts of Turkey (my favourite: go to Northern Turkey, Karadeniz, to eat the tastiest pides).
    It is interesting that pizza, pita and pide all sound similar and they all refer to, more or less, the flat-bread. Who made it first? Italians? Greeks? Turks? Well, we don't really know, that is the job of reseachers. But what we know is they all do it different ways, and that is good! Result: Diverse tastes, happy eaters.
    Afiyet olsun ('bon apettit' in Turkish).

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  • correction

    choco-holic - September 10, 2007 04:40:47 PM PST
    actually...this dish did not originate in Turkey, it is an Armenian dish which originated in Armenia, which is right ext to Turkey. The common misconception is that since these cultures have lived next to each other since the 15th century, many aspects of their culture, such as food have blended together. Nonetheless, Armenian style pizza is very delicious, originally it is to be prepared with lamb, however, diaspora Armenians (at least the ones here in America) prepare this dish with beef.

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