Blended Turkish Flatbread Pizza
Turkish Pide with Mince and Mushroom
Pide is a Middle Eastern style flatbread baked with various toppings and traditionally cooked in hot clay ovens. Our take on it sees mince and mushroom star alongside onion, crumbled feta, capsicum, smoked paprika, and a sprinkling of chilli if you're looking for a little heat.
Recipe courtesy of Meadow Mushrooms.
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Special Occasion & Entertaining,
National Lamb Day,
1½ cups self-raising flour
plus extra for kneading
1 tsp salt
1 cup (250ml) Greek style yoghurt
200g Meadow Mushrooms
blended with the mince
200g Quality Mark lamb mince
blended with the Meadow Mushrooms
2 Tbsp olive oil
1 red onion
2-3 garlic cloves
1 tsp chilli
1 red capsicum
¼ cup flat-leaf parsley
chopped + extra for sprinkling
For the Pide
Heat the oven to 220°C fan bake.
To make the base, put the flour, salt and yoghurt into a bowl and mix together with a fork. Turn out onto a clean bench top and knead, adding extra flour as needed, for about 2 minutes to form a smooth, not sticky, dough.
For the topping, heat the oil in a frying pan and sauté the onion, garlic and chilli with a sprinkle of salt, if using, for a few minutes.
Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the pan with the mince and cook, stirring for 5 minutes.
Divide the dough into 2 or 4 pieces and roll/stretch out with more flour, to canoe-shaped flat breads and place on well-greased or lined baking trays. Roll over the edges a little to form a lip. Spread the filling over each dough base and top with the capsicum, then the feta or mozzarella.
Bake for 10-12 minutes until golden and bubbling. Remove from oven and sprinkle with a little parsley and sumac or paprika.