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East Meets West

Turkish Pizza Pides with Garlic Vegetables

Herbed bread with garlic flavoured spinach, tomatoes, mushrooms, cottage cheese and feta.
TOTAL TIME: 50 minutes
LEVEL: Moderate
1 kg
refined flour
30 gm
dry yeast
15 gm
dried oregano
25 gm
20 gm
50 ml
water (lukewarm)
For tomato concassée
1 kg
tomato, chopped and deseeded
5 gm
garlic chopped
10 gm
chopped onion
basil leaves
20 ml
olive oil
Salt, to taste
For two-toned cottage cheese
150 gm
cottage cheese
20 ml
olive oil
½ tsp
turmeric powder
1 tsp
red chilli powder
Salt, to taste
For the mushroom and spinach
800 gm
baby spinach
400 gm
button mushroom
5 gm
garlic chopped
2 tbsp
olive oil

For the dough

  1. Sieve the flour and keep aside. Soak the yeast in lukewarm water for a couple of minutes with sugar and salt till frothy in texture.
  2. Mix dried oregano with refined flour; slowly knead the flour along with the yeast soaked liquid for about 15 minutes.
  3. Rest dough for 45 minutes and divide into 4 balls.


For tomato concassée

  1. Sauté chopped garlic & onions in hot olive oil; add tomatoes, cook for 20 minutes and adjust seasoning (salt).


For two-toned cottage cheese

  1. Cut the cottage cheese into cubes; marinate one half with olive oil, turmeric powder and salt, and the other half with olive oil, red chilli powder and salt for about 15 minutes. If you don’t have a tandoor, grill on a hot plate.


For the mushrooms and baby spinach

  1. In a pan sauté chopped garlic; add mushrooms and cook. Next, add cleaned spinach and quickly season with salt and crushed black pepper



  1. Roll out pre-portioned dough to an oval shape.
  2. Slather the tomato concassée on the dough; generously top with sautéed mushroom and spinach, two-toned cottage cheese.
  3. Sprinkle grated cheddar cheese; fold the sheet inwards to form a boat shape as shown in picture.
  4. Bake for about 8-10 minutes in a pre-heated oven set to 365°C.
  5. Cut as desired and top with feta cheese. Brush olive oil on the crust and serve along with any lettuce salad and pickled vegetables.
Photography by Sudeep Gurtu  
Posted: September 3, 2016
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