Cheese Pide
Selin Kiazim shares a cheesy stuffed pide inspired by her Turkish Cypriot roots, with feta, mozzarella, pecorino & a rich egg yolk finish—packed with flavour!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 20 minutes + overnight proofing time
- Cook Time
- 5 minutes
Ingredients
- Serves
- 2
Recommended Equipment
-
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Instructions
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For the dough
Step 1
Add the flour, yeast, oil, salt and sugar into the mixer and mix on a slow speed for 5-10 mins.
Step 2
Remove from the mixer and roll into a sausage shape. Leave the dough to proof in the fridge overnight.
For the cheese filling
Step 1
Combine the feta, mozzarella, pecorino, Baharat spice and garlic together. Roll out dough into oval shape and fill the centre with the cheese mix.
Step 2
Close up both sides and pinch at the top to seal.
Step 3
Bake in your Gozney oven at 400°C until deep golden brown. If you don’t have a pizza oven that reaches these temperatures, you can bake in your conventional oven at the highest temperature.
To finish
Step 1
Melt the butter in a pan, then whisk it together with the honey and brush over the cooked pide.
Step 2
If you’re looking for a traditional Turkish pide, peel open the top of the pide and add in an egg yolk for extra richness, and enjoy!
