A Turkish take on pizza. U can play with so many variations and trust me it’s delicious
Ingredients
250 gm maida
11 gm sugar
4 gm salt
3 gm yeast
20 ml oil
120-130 ml luke warm water
- Mix the flour, yeast and sugar. Add the oil and mix.
- Add half the water and mix
- Add the rest leaving back about 10-15 ml water.
- Add salt and knead.
- Incase the dough needs water add spoon by spoon.
- Knead till u get a window pane
- Oil a bowl and put the dough in it. Cover with wet cloth/cling.
- When double appx 1.5 hr, punch it down weigh and divide into 4. Appx 100 gms each
- Make it into a tight ball each and cover and let it rise for the second time
Topping
1 chopped onion
10 minced garlic
8-10 mushrooms quartered
2 bunches of spinach sliced
1 tsp jeera
Pepper and salt
Olive oil
- Heat olive oil, saute the onion and garlic till pink.
- Add the mushroom and cover cook till it’s done
- On a slow flame, add the spinach (ensure u have squeezed all excess water out, wrap in a cloth) and cover and let it blanch
- Remove the lid and mix the spinach till the water dries
- Add salt pepper and jeera powder. Mix. Shut gas and leave to cool
Other toppings
50 gms feta
50-60gms mozzarella
Sumac powder
Milk wash
1-2 tsp semolina
Method
- Pre heat ur oven to 200° C
- When the balls of dough has doubled (appx 45 mins to 1 hr), dust the surface and press the ball flat
- Use a belan and press it to oval shape
- Sprinkle some semolina on the mat. Lift and put the pide on a baking tray lined with parchment paper or silicon mat.
- Brush olive oil and put mozzarella cheese in the center. Leave an inch border
- Add the spinach/mushroom topping.
- Apply water in the borders. Pinch the corners to make a canoe/boat shape and fold the sides as shown.
- Apply milk wash and put for baking for 15 mins.
- Once done drizzle olive oil, crumble feta and dust with sumac.
- hot
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