Cheesy Turkish Pide With Spiced Beef
These cheesy Turkish-style pides are shaped like boats, stuffed with spiced beef, sautéed aromatics, and gooey melted cheese. It’s a savory, satisfying meal with bold flavor and a crispy golden crust. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 1 medium yellow onion, quartered
- 1 small green bell pepper, stemmed and deseeded
- 1 small tomato
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 lb ground beef
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground black pepper
- 2 (8-ounce) refrigerated pizza dough balls, at room temperature
- 2 cups shredded mozzarella or Turkish kasar cheese, divided
- 1 large egg, beaten
- Chopped fresh parsley, for garnish
- red chili flake, for garnish
Preparation
- Process the onion, bell pepper, tomato, and garlic in a food processor on high speed until finely minced into a paste, about 30 seconds.
- Heat the oil in a large nonstick skillet over medium. Add the vegetable paste. Cook, stirring often, for 2–3 minutes, until most of the moisture has evaporated. Add the beef, tomato paste, cumin, paprika, salt, cinnamon, and black pepper. Stir to combine. Cook, breaking up the meat with a wooden spoon and stirring occasionally, until the beef is fully cooked and the mixture is thick and fragrant, 7–8 minutes. Remove from heat. Let cool for 5 minutes.
- Meanwhile, preheat the oven to 425°F (220°C).
- Lightly flour a clean surface. Roll out each pizza dough into a large oval shape, about ¼-inch thick. Sprinkle ¾ cup of the shredded cheese over the outer 1½ inches of each dough oval. Fold the edges of each over the cheese, and press to seal, creating stuffed crusts. To form the traditional "boat" shape, gently pinch and twist both narrow ends of the oval together to create pointed tips, like the ends of a canoe.
- Divide the cooled beef mixture evenly between the 2 doughs, spreading it over the centers. Sprinkle the 2 pides evenly with the remaining ½ cup shredded cheese.
- Transfer the pides to a parchment-lined baking sheet. Brush the exposed crust with the beaten egg.
- Bake for 12–15 minutes, until the crust is golden brown and the cheese is melted and bubbly, rotating the baking sheet from front to back, halfway through for even baking.
- Remove from the oven. Let cool for 2–3 minutes. Garnish with parsley or a sprinkle of chili flakes, if desired. Slice and serve warm.
- Enjoy!
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