These golden, boat-shaped Turkish pides are a beloved street food and savory pastry, often described as “Turkish pizza.” Filled with a delightful mixture of gooey mozzarella, tangy feta, caramelized onions, and juicy tomatoes, then topped with briny black olives and fresh parsley, these mini pides are perfect as an appetizer, mezze, or light vegetarian meal.

Why You’ll Love This Recipe

• A unique and elegant alternative to traditional appetizers
• Perfect for parties, mezze platters, or family dinners
• Vegetarian-friendly and packed with Mediterranean flavors
• The dough is simple and easy to make at home
• Can be customized with various fillings
• Great for baking in batches and reheating later

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
sugar
salt
instant yeast
warm water
olive oil

For the Filling:
mozzarella cheese, shredded
feta cheese, crumbled
red onion, thinly sliced
tomato, finely diced
black olives, pitted
olive oil
fresh parsley, chopped (for garnish)

Directions

1. In a large bowl, mix the flour, sugar, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms.
2. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
4. Heat 1 tablespoon olive oil in a small skillet. Sauté the red onion until soft and lightly caramelized. Remove from heat.
5. In a bowl, combine mozzarella, feta, tomato, and the sautéed onions.
6. Divide the dough into 8 equal pieces. Roll each piece into an oval shape approximately 6 inches long.
7. Place a spoonful of filling into the center of each oval, keeping the edges clean. Fold the sides inward slightly and pinch the ends to form the traditional boat shape.
8. Press a black olive into the center of each filled pide.
9. Transfer the pides to the prepared baking tray and bake for 15–18 minutes, or until the dough is golden brown and cooked through.
10. Garnish with chopped parsley and serve warm.

Servings and timing

This recipe makes 8 mini pides, serving 4–6 people as an appetizer or light meal.
Preparation Time: 20 minutes
Rising Time: 1 hour
Cooking Time: 18 minutes
Total Time: 1 hour 38 minutes

Variations

• Add cooked spinach or sautéed mushrooms for extra depth.
• Sprinkle with nigella seeds or sesame seeds before baking for added texture.
• Include a bit of chili or Aleppo pepper for a spicy kick.
• Use halloumi or kasar cheese for a traditional Turkish twist.
• Make it vegan by using dairy-free cheese alternatives.

Storage/Reheating

Store leftover pides in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated 350°F (175°C) oven for 8–10 minutes until warmed through.
They can also be frozen (cooked or uncooked) for up to 2 months. If freezing before baking, allow to thaw and rise slightly before cooking.

FAQs

What is pide?

Pide is a Turkish flatbread often shaped like a boat and filled with a variety of savory toppings, sometimes called “Turkish pizza.”

Can I use store-bought pizza dough?

Yes, store-bought pizza dough can be used for convenience, although homemade yields a more authentic texture.

Do I have to caramelize the onions?

Caramelizing the onions adds sweetness and depth, but you can use raw thinly sliced onions for a sharper flavor.

Are these pides traditionally vegetarian?

Many traditional pides contain meat, but vegetarian versions like this are also very popular in Turkey.

Can I use green olives instead of black?

Yes, green olives can be used, though they will provide a slightly different briny flavor.

Is it okay to use different cheeses?

Absolutely. You can try kashkaval, cheddar, or a Turkish blend depending on availability and preference.

How do I keep the edges of the dough sealed?

Pinch the ends firmly after shaping into boats. Slight dampening of the dough edges with water can help seal them better.

Can I make these in advance?

Yes, you can prepare the dough and filling ahead of time, assemble just before baking, or bake and reheat later.

What’s the best way to serve these?

Serve warm with a side of yogurt sauce, a fresh salad, or as part of a larger mezze spread.

Are mini pides suitable for kids?

Yes, their small size and mild, cheesy flavor make them appealing to children.

Conclusion

Mini Turkish Pide with Cheese and Olives are a delicious and versatile addition to your culinary repertoire. With a tender, golden crust and a rich, savory filling, they’re perfect for appetizers, snacks, or casual meals. This easy recipe brings the warmth and flavor of Turkish street food into your home kitchen, delighting guests and family alike.

Print