March breACK! 2014: The Kids Make Pizza Boats, or, Turkish Pide, Two Ways

The Kids Make Mediterranean - Pizza Boats, or Turkish Pide, two ways
Preparing the Pide

There was a big shipwreck in today’s reading.

So, today, we’ll be trying our hands at “Pizza Boats” or Turkish Pide.

Here’s the recipe the kids followed!

Once again, their reaction was: “Mama! We made it better than the restaurant!”

Turkish pide, two ways, sujuk [sausage, salami] and cheese, onion, spinach, and cheese

Turkish Pide, Two Ways

Makes Two
Author: Roseanne Carrara, The Lunchbox Season



  • 1 c warm milk [or lukewarm water]
  • 1 tsp sugar
  • 1 sachet active dry yeast
  • 3.25 c flour
  • 1.5 tsp salt
  • 4 + tbs olive oil [the +tbs if desired, can be melted butter, cooled]
  • 1 yolk mixed with 1 tbs water for brushing onto the dough

Cheese and Sausage Toppings [makes 2 of the 4 pides]

  • 3-4 c grated Kashkaval or Mozzarella Cheese [we used Mozzarella]
  • 36-40 slices Turkish Sujuk Salami or 1 8-in cured Hungarian Csabai sausage Hot or Mild, sliced 1/8 to 1/16-in thick [we used Csabai]

Spinach, Onion & Cheese Topping [makes 2 of the 4 pides]

  • 1 sweet onion sliced and browned in a dab of oil on the skillet
  • 1 tbs minced garlic added to onion after browning
  • 4 c fresh spinach rough chopped, added to the browned onion and garlic, heated gently on the skillet for 1-2 minutes.
  • .5 c flat leaf parsley rough chopped, added to the above and heated gently for 1 more minute.
  • 2-3 c crumbled Kashkaval or Feta Cheese [we used Kashkaval]


  • Several slices of lemon for squeezing onto the Pide
  • Sprigs of flat-leaf parsley


  • Combine the sugar and the warm milk in a small measuring cup.
  • Sprinkle over the yeast, stir gently, and let sit and foam for 8-10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
  • Slowly stir in the milk & yeast mixture until the dough begins to string.
  • Slowly stir in olive oil by the tablespoon until the dough begins to form a rough, stretchy ball.
  • [Depending on the weather, temperature, behaviour of your yeast, if you need to add more than 4 tbs oil, you can also add cooled, melted butter by the tbs.]
  • Dust a clean surface with a bit of flour.
  • Bring the ball of dough onto that surface and knead for 3-10 minutes, until the dough is smooth and elastic.
  • Place a small amount of oil into a bowl.
  • Spread the oil around the bowl with a clean napkin or cloth.
  • Place the dough ball into the bowl.
  • Cover with plastic wrap and set aside an a warm, dark place for about 2 hours, or until doubled in size.
  • Heat the oven to 425 F, placing a pizza stone on the lower-middle rack if desired.
  • Pat down the dough down and turn it back out onto the floured surface.
  • Divide the dough into 4 balls.
  • Place the balls on a tray and cover loosely with a towel or plastic wrap.
  • Let sit and rise for at least 30 minutes while you are preparing the toppings.
  • In a small bowl mix your egg yolk(s) with your water.
  • One at a time, on pieces of parchment, roll each ball of dough out into an oval, about 15 by 9 inches [this way, the pides will fit by 2’s on the pizza stone].
  • Leaving a 1-inch border around all sides, place the filling in the oval to your liking.
  • Pull that 1-inch border of dough up around the edges of each pizza boat, crimping the edges as need be.
  • Brush those exposed edges of dough with your egg mixture.
  • Carefully, place pides in batches [still on the parchment] on the pizza stone or onto a tray.
  • After 10 minutes of baking, carefully slip the parchment from underneath the pide and discard.
  • Bake for 15 minutes, or until the dough looks golden and the filling cooked.
  • Carefully remove the pide from the pizza stone with a a peel or a spatula and cookie sheet.
  • Slice.
  • Serve with slices of lemon to squeeze over top and a few handfuls flat-leaf parsley!


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