Turkish Breakfast Pide
About the recipe
This Turkish Breakfast Pide is a delicious Turkish-style flatbread topped with creamy cheese, fresh spinach, tomatoes, melted mozzarella, and a perfectly baked egg. Made with homemade pizza dough and baked at high heat for a crisp yet fluffy crust, this easy Turkish breakfast pide is perfect for brunch, breakfast, or a light lunch. Fresh, cheesy, and incredibly satisfying, it’s a recipe you’ll want to make again and again.
Turkish Breakfast Pide
Ingredients
- 1 portion My Viral Pizza Dough (recipe on my website)
- Cream cheese
- Chopped baby spinach
- Chopped tomato
- Grated mozzarella cheese
- 1 Egg
Instructions
- First, preheat the oven to 250–270°C and place a pizza steel or baking stone inside while the oven heats. A thoroughly heated surface helps create the signature crisp base and airy crust.
- Meanwhile, prepare the filling. In a bowl, combine the cream cheese, chopped baby spinach, and chopped tomatoes. Mix until evenly combined and set aside.
- Next, place the dough on a lightly floured surface and gently stretch or roll it into a large oval shape. Try not to press out all the air from the dough so the crust remains light and fluffy after baking.
- Then, spread the cream cheese mixture evenly over the center of the dough, leaving a small border around the edges. This allows the crust to puff up beautifully in the oven.
- After that, fold the long edges inward and pinch the ends together to create the traditional boat-shaped Turkish pide.
- Next, sprinkle the grated mozzarella evenly over the filling, ensuring good coverage across the surface.
- Carefully transfer the pide onto the hot pizza steel and bake for about 5 minutes, or until the crust begins to puff up and turn lightly golden while the cheese melts.
- Then, remove the pide from the oven and carefully crack an egg into the center of the filling.
- Return the pide to the oven and bake for another 1–2 minutes, just until the egg white is set but the yolk remains slightly runny.
- Finally, remove from the oven, allow it to cool for a minute, then slice and serve immediately while the crust is crisp and the cheese is still gooey.
Tips & Tricks
Preheat the Pizza Steel Properly: Allow the pizza steel or stone to heat for at least 30–45 minutes before baking for the best crust texture.
Keep the Egg Slightly Runny: The yolk continues cooking from residual heat after baking, so remove the Turkish Breakfast pide as soon as the egg white sets.
Use Full-Fat Cream Cheese: Full-fat cream cheese creates a richer, creamier filling and better flavour.
Add Fresh Herbs Before Serving: A sprinkle of fresh parsley, dill, or chives adds freshness and colour.
Don’t Overload the Filling: Too much filling can make the center soggy and prevent the dough from baking evenly.
FAQs
Can I use store-bought pizza dough?
Yes, store-bought pizza dough works well if you’re short on time.
What can I add to the filling?
You can add sucuk, feta cheese, olives, mushrooms, peppers, or cooked spinach for extra flavour.
Can I make this without a pizza steel?
Yes. A preheated baking stone or upside-down baking tray can also work well.
Can I reheat leftovers?
Yes, reheat in a hot oven for a few minutes to restore the crisp crust. Avoid microwaving, as it can make the dough soft.
How do I keep the egg yolk runny?
Bake only until the egg white sets, usually 1–2 minutes after adding the egg.
