Turkish Chicken Pide – Spiced Chicken Flatbread
This Turkish Style Chicken Pizza has a unique boat shape and a special filling that makes a delicious combination.
Equipment
Large mixing bowl
Non-stick skillet or frying pan (10-12 inch / 25-30cm)
Baking tray or sheet pan
Rolling Pin
parchment paper
Instant-read thermometer
Small bowl or measuring jug (for blooming yeast)
Ingredients
For the dough
1 ½ cups all purpose flour (plain flour Australia and UK) - 190g, plain flour in Australia and UK- ½ teaspoon instant dry yeast - 1.5g
¼ cup honey - 85g / 3oz
1 teaspoon salt
3 ½ tablespoons olive oil - 50ml, divided
1 cup water - lukewarm ; 240ml, around 110°F / 43°C
1 pinch sugar - for activating yeast
For the filling
1 teaspoon butter - 5g
2 cloves garlic - finely chopped, about 1 1/2 teaspoons minced
1 medium white onion - finely chopped
½ medium green pepper - chopped (green capsicum)
1 medium tomato - chopped
¼ teaspoon turmeric powder
¼ teaspoon ground coriander
¼ teaspoon cumin- ¼ teaspoon green cardamom powder
¼ teaspoon ground cinnamon
1 teaspoon ground black pepper
½ lb ground chicken - 225g, minced chicken
½ teaspoon dried mint - or 1 tablespoon fresh mint leaves, finely chopped
For the topping
1 cup mozzarella cheese - shredded ; 115g / 4oz- ¼ cup pizza sauce - 60ml, store-bought or homemade
1 pinch dried oregano
1 pinch chili flakes (chilli flakes in British English)
Instructions
Make the dough
- In a small bowl, combine the lukewarm water (110°F / 43°C) with a pinch of sugar and the instant dry yeast. Stir gently and set aside for 5-10 minutes until the mixture is frothy and bubbly.1 cup water, 1 pinch sugar, 1/2 teaspoon instant dry yeast
- Sift the flour into a large mixing bowl. Add the honey and salt, then stir to combine. Pour in the activated yeast mixture and stir with a wooden spoon until a shaggy dough forms.1 1/2 cups all purpose flour (plain flour Australia and UK), 1/4 cup honey, 1 teaspoon salt
- Add 2½ tablespoons of the olive oil (reserve the rest for brushing later) and knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with a clean tea towel, and rest for 15-20 minutes.3 1/2 tablespoons olive oil
Make the filling
- Heat a non-stick skillet over medium heat. Add the butter and let it melt. Add the chopped garlic and sauté for 30 seconds until fragrant. Add the chopped onion and green pepper, and cook for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.1 teaspoon butter, 2 cloves garlic, 1 medium white onion, 1/2 medium green pepper
- Add the chopped tomato and cook for 2-3 minutes until it breaks down and releases its juices. Add the turmeric, ground coriander, cumin, green cardamom powder, cinnamon, and black pepper. Stir well and cook for 1 minute until the spices are fragrant and evenly coating the vegetables.1 medium tomato, 1/4 teaspoon turmeric powder, 1/4 teaspoon ground coriander, 1/4 teaspoon cumin, 1/4 teaspoon green cardamom powder, 1/4 teaspoon ground cinnamon, 1 teaspoon ground black pepper
- Add the ground chicken and a pinch of salt. Break the mince into small pieces with a wooden spoon and cook for 6-8 minutes over medium-high heat, stirring frequently, until the chicken is fully cooked through with no pink remaining (internal temperature of 165°F / 74°C). Stir in the dried mint and remove from heat. If there is excess liquid in the pan, drain it off — a wet filling will make the dough soggy.1/2 lb ground chicken, 1 teaspoon salt, 1/2 teaspoon dried mint
Assemble and bake
- Preheat the oven to 230°C / 450°F (210°C fan-forced) with a baking tray inside. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval or rectangle shape about 5mm (¼ inch) thick. Spread a thin layer of pizza sauce over each base, leaving a 1cm (½ inch) border. Spoon the cooked chicken filling evenly over the sauce, then top with shredded mozzarella cheese, a pinch of dried oregano, and a pinch of chilli flakes. Carefully transfer to the preheated baking tray lined with parchment paper. Bake for 12-15 minutes until the edges are golden brown and the cheese is bubbling.1/4 cup pizza sauce, 1 cup mozzarella cheese, 1 pinch dried oregano, 1 pinch chili flakes (chilli flakes in British English)
- Remove from the oven and immediately brush the exposed crust edges with the remaining olive oil for a golden shine. Let cool for 2 minutes, then slice and serve immediately while hot and crispy.3 1/2 tablespoons olive oil
Notes
Storage: Refrigerate leftovers wrapped tightly in foil for up to 3 days. Freeze baked pide individually wrapped in cling film and foil for up to 2 months.
Make-ahead: Prepare the chicken filling up to 2 days in advance and refrigerate. The dough can be made the night before and cold-proofed in the fridge — bring to room temperature for 30 minutes before shaping.
Substitutions: Swap ground chicken for ground turkey or lamb. Use store-bought pizza dough to skip the dough step entirely — let it rest at room temperature for 20-30 minutes before shaping.
Reheating: Reheat in a 200°C / 400°F oven for 5-7 minutes to restore crispness. Avoid the microwave, which makes the crust rubbery.
Pro tip: Preheat your baking tray or pizza stone in the oven while it heats up — placing the pide on a screaming-hot surface gives you a much crispier bottom crust.
Nutrition
Serving: 1servingCalories: 549kcalCarbohydrates: 61gProtein: 22gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 74mgSodium: 881mgPotassium: 591mgFiber: 3gSugar: 21gVitamin A: 618IUVitamin C: 20mgCalcium: 179mgIron: 4mg
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