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
- 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.
- Serve with slices of lemon to squeeze over top and a few handfuls flat-leaf parsley!