Vegetarian Pide Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Make dough

In a large mixing bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook 5–7 minutes. Add a tablespoon of flour or water only if dough is too sticky or too dry.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare vegetables

While dough rises, thinly slice the onion, bell peppers into strips, and slice mushrooms. Halve the cherry tomatoes and mince the garlic.

Cook vegetables

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add sliced onion and cook 3–4 minutes until beginning to soften. Add minced garlic and cook 30 seconds until fragrant. Add bell peppers and mushrooms; sauté 5–6 minutes until vegetables are tender and any released moisture has mostly evaporated. Add halved cherry tomatoes, dried oregano, sweet paprika, salt, black pepper, and lemon juice. Cook 1–2 more minutes just to warm tomatoes. Remove from heat and set aside to cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes so the surface is very hot.

Divide dough

Punch down the risen dough and turn out onto a lightly floured surface. Divide into 2 equal portions for large pides (or 3–4 for smaller). Shape each piece into an oval by stretching gently with your hands or rolling lightly with a rolling pin to about 10–12 inches long and 5–6 inches wide, keeping edges slightly thicker to form a rim.

Fill

Lay each oval on a piece of parchment or a lightly floured peel. Sprinkle a thin layer (about 1/4–1/3 cup) of shredded mozzarella down the center of each oval, leaving a border. Spoon an even amount of the cooked vegetable mixture over the cheese. Top with remaining mozzarella and crumble a tablespoon or two of feta over each pide if using.

Shape edges

Fold the long edges inward and pinch the ends to create the characteristic pide boat shape, leaving the filling exposed in the center. Brush the exposed dough rim with a beaten egg for a glossy finish, if desired.

Bake

Slide the parchment with the pide onto the preheated stone or baking sheet. Bake for 10–14 minutes until crust is golden and cheese is melted and bubbling. Rotate halfway if necessary for even browning.

Finish

Remove from oven and let cool 2–3 minutes. Sprinkle chopped fresh parsley and red pepper flakes (if using) over each pide. Slice and serve warm.