Chicken Pide Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, coat lightly with a drizzle of olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 60–75 minutes.

Divide and rest

Punch down the dough and divide into 2 equal portions for two medium pides (or 4 small). Cover with a towel and let rest 10 minutes before shaping.

Prepare chicken

Trim chicken and cut into bite-sized pieces (about 1/2 to 3/4-inch). In a bowl combine 1 tablespoon olive oil, minced garlic, smoked paprika, ground cumin, 1 teaspoon salt and 1/2 teaspoon black pepper. Add chicken pieces and toss to coat evenly. Let marinate 10–15 minutes while dough rises (or up to 1 hour in the refrigerator).

Cook chicken

Heat a skillet over medium-high heat. Add marinated chicken in a single layer and cook 4–6 minutes, turning occasionally, until cooked through and lightly browned. Transfer to a plate and set aside. Wipe skillet clean.

Prepare vegetables

In the same skillet add a small splash of olive oil if needed and sauté red and green bell pepper slices and red onion over medium heat for 3–4 minutes until slightly softened but still with some bite. Add diced tomato and cook 1 minute to warm through. Remove from heat and stir in chopped parsley and a squeeze (1/2 tablespoon) of lemon juice if using. Taste and adjust seasoning with a pinch of salt.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes. If using a baking sheet, lightly oil or line with parchment.

Shape pides

On a lightly floured surface, roll or stretch each dough ball into an oval about 10–12 inches long and 6–7 inches wide. Transfer to a sheet of parchment for easier handling. Leave the edges slightly thicker to form a rim. Spoon a layer of shredded mozzarella down the center of each oval, leaving a 1/2-inch border.

Add fillings

Distribute the cooked chicken evenly over the cheese. Scatter the sautéed peppers, onions and tomato mixture over the chicken. Sprinkle crumbled feta on top. Fold the long edges of the dough toward the center to create a boat shape, pinching the ends to seal slightly and leaving filling exposed in the middle.

Egg wash and bake

Brush the exposed crust with beaten egg and, if desired, a light brush of melted butter for shine. Transfer the parchment with pides onto the hot pizza stone or baking sheet. Bake 10–14 minutes until crust is golden and cheese is bubbling. Rotate once halfway through if necessary for even browning.

Finish

Remove pides from oven and let rest 2–3 minutes. Sprinkle remaining chopped parsley over the top. Slice into portions and serve warm.

If you prefer more browning on cheese, place pides under a broiler for 1–2 minutes after baking—watch closely to avoid burning. For extra flavor, drizzle a little olive oil over the finished pide or serve with lemon wedges.