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
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Ingredients

Serves
2

For the dough

  • 625g Strong flour 
  • 12g Fresh yeast or
  • 7g sachet of dried instant yeast 
  • 1 tbsp extra virgin olive oil 
  • 1 tsp fine salt 
  • 1 tsp caster sugar 
  • 340ml - 360ml approx. luke warm water 

For the cheese filling

  • 200g feta, crumbled
  • 200g Mozzarella, shredded (something you would use for American style pizza, not too wet or we need squeeze out excess liquid)
  • 200g Pecorino, grated
  • 1-2 tbsp Baharat spice
  • 2 garlic cloves, microplaned

To finish

  • 40g Unsalted butter
  • 40g honey Egg (optional)

Recommended Equipment

Instructions

Prevent your screen from going dark as you follow along.

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!

Author Selin Kiazim avatar
Selin Kiazim

Chef

United Kingdom

Chef and restaurateur blending Turkish-Cypriot flavors with modern culinary techniques.

Learn More