Mozzarella cheese, gorgonzola cheese, parmesan cheese, stracciatella cheese, parsley, balsamic glaze.

Four Cheese Symphony Pizza

Pomodoro sauce, mozzarella cheese, kalamata olives, red bell pepper, onion, oregano, mushroom.

Veggie Supreme Pizza

Flatbread with diced lamb pieces, onion, tomato, green bell peppers, parsley.

Kusbasi Pide

Pomodoro sauce, mozarella cheese, pepperoni, pastrami.

Meat Lover Sandwich

Either Caramel or Pistachio, Let us know which one you want.

Trilece - Milk Cake (Tres Leches)

Tiramisu

Flatbread topped with ground lamb and chopped garden vegetables.

Lahmacun (Turkish Pizza)

Pomodoro sauce, mozzarella cheese, chicken breast, onion, bell pepper, paprika.

Pepper & Onion Chicken Feast Pizza

Pomodoro sauce, mozzarella cheese, parmesan, oregano, sujuk (Turkish pepperoni), pepperoncini, arugula.

Cappadocia Pizza

Pomodoro sauce, mozzarella cheese, Turkish Pastrami, stracciatella cheese, balsamic glaze, arugula.

Bergamo Pizza

Pomodoro sauce, Mozzarella cheese, feta cheese, spinach, black pepper, bell peppers, kalamata olives.

Athena Pizza

Pomodoro sauce, mozzarella cheese, pineapple, ham.

Hawaiian Pizza

Create Your Own Pizza

Pesto, pomodoro sauce, mozzarella cheese, chicken breast.

Chicken Sandwich

Flatbread Roasted Beef pieces with mozzarella and egg.

Roasted Beef Flatbread

Flatbread with finely diced lamb pieces mixed with chopped onion, tomato, green bell peppers, parsley.

Diced Lamb

Flatbread with cheddar cheese, spinach, onions egg.

Spinach Pide

Cheese Pide

Caesar dressing, lettuce, parmesan, croutons.

Caesar Salad

Balsamic dressing, spinach, onion, gorgonzola cheese, pumpkin seeds.

Spinach Salad

Avocado dressing, cherry tomatoes, feta cheese, walnut.

Arugula Salad

Chicken Wings

Pesto sauce, mozzarella cheese, diced chicken breast, spinach.

Chicken Pesto Delight Pizza

Pomodoro sauce, fresh basil, cherry tomatoes, mozzarella cheese, parmesan.

Margarita Pizza

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and bubbly.

Activate yeast

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a rough dough forms.

Mix dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed for 6–7 minutes). If dough is very sticky, add flour 1 tablespoon at a time.

Knead

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

First rise

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, place on a lightly oiled tray, cover and let rest 20–30 minutes for easier stretching.

Divide and rest

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated.

Preheat oven

On a lightly floured surface or parchment paper dusted with cornmeal/semolina, gently stretch or roll one dough ball into a 12-inch round, keeping a slightly thicker rim. Avoid pressing out all the air to keep a light crust.

Prepare dough for baking

Mix the minced garlic (optional) into 1 tablespoon olive oil. Lightly brush the dough surface with the garlic oil, leaving the rim untouched. This gives a subtle savory base that complements the cheeses.

Brush with olive oil

Evenly scatter the shredded mozzarella over the dough, leaving the rim clear. Sprinkle the crumbled gorgonzola in small clusters across the pie to create pockets of flavor. Lightly dust the entire surface with grated Parmesan for a savory, nutty layer.

Add mozzarella and cheeses

Slide the pizza (on parchment or a peel) onto the preheated stone or baking sheet. Bake for 7–10 minutes, rotating once halfway, until the crust is puffed and golden and cheeses are melted and bubbling. Baking time will vary with oven temperature.

Bake

Remove the pizza from the oven. Immediately dollop spoonfuls of stracciatella across the hot pizza so it slightly melts into creamy pools. Scatter the chopped parsley over the top for brightness.

Finish with stracciatella and parsley

Lightly drizzle 1–2 tablespoons of balsamic glaze over the pizza in a lattice or dots. Let rest 1–2 minutes, slice, and serve hot. Repeat assembly and bake with second dough ball if making two pizzas.

Drizzle balsamic glaze and serve

all-purpose flour

warm water (about 105–115°F / 40–46°C)

active dry yeast

fine sea salt

extra-virgin olive oil

sugar

low-moisture mozzarella, shredded

gorgonzola (or other blue cheese), crumbled

freshly grated Parmesan

stracciatella (or burrata if unavailable)

fresh flat-leaf parsley, finely chopped

balsamic glaze

garlic, minced (optional for olive oil brush)

extra-virgin olive oil (for brushing)

coarse cornmeal or semolina (for dusting)

In a small bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

Bloom yeast

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the foamed yeast mixture and 1 tablespoon olive oil. Stir with a spatula until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

After rising, punch down the dough, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two small), then let rest 10 minutes before shaping.

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant, don’t let it brown.

Add the crushed tomatoes, dried oregano, salt, pepper, and optional sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on the pizza.

Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or preheat it as well.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch circle (or desired size). Transfer the shaped dough to a piece of parchment or a floured pizza peel.

Spread an even layer of cooled pomodoro sauce over the dough, leaving a 1/2–1 inch border for the crust (use about 150–200 g of sauce for a large pizza).

Distribute the shredded or sliced mozzarella evenly over the sauce, covering most of the surface but not the crust edge.

Arrange the toppings: scatter the sliced mushrooms, thinly sliced red bell pepper, and thinly sliced onion evenly across the cheese. Distribute the halved kalamata olives on top.

Sprinkle 1 teaspoon dried oregano over the assembled pizza. Drizzle about 1 teaspoon olive oil over the top and season lightly with coarse salt and freshly ground black pepper to taste.

Transfer the pizza (on parchment or peel) to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and the cheese is bubbling and slightly browned.

Remove the pizza from the oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves over the top if using, slice, and serve immediately.

warm water (105–115°F / 40–46°C)

olive oil

salt

canned crushed tomatoes

garlic (minced, about 2 cloves)

dried oregano

black pepper

sugar (optional, to balance acidity)

mozzarella cheese (shredded or sliced)

kalamata olives (pitted, halved)

red bell pepper (thinly sliced)

yellow or white onion (thinly sliced)

mushrooms (sliced, cremini or button)

dried oregano (for sprinkling)

fresh basil leaves (optional, for garnish)

olive oil (for drizzling)

coarse salt (to taste)

freshly ground black pepper (to taste)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large 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 spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 minutes.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Punch dough down, divide into 4 equal pieces for individual pides (each about 150–170 g). Shape them into balls, cover, and let rest 10 minutes.

While dough rises, finely dice the lamb (if not pre-diced), onion, tomato (remove seeds to avoid excess moisture), and green pepper. Chop parsley and set aside.

Prepare vegetables

Heat 2 teaspoons olive oil in a skillet over medium-high heat. Add diced lamb and cook, stirring, until browned but not fully dry, about 4–5 minutes. Add the diced onion and cook 2–3 minutes until softened.

Cook filling

Stir in the diced tomato, green pepper, and 1 tablespoon tomato paste. Add salt, black pepper, ground paprika, ground cumin, and red pepper flakes (if using). Cook another 3–4 minutes until vegetables are tender and moisture has mostly reduced. Remove from heat and fold in chopped parsley. Let the filling cool to warm (not hot) before assembling to avoid making the dough soggy.

Add tomatoes & seasonings

Preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat. On a lightly floured surface, roll each dough ball into an oval about 8–10 inches long and 5–6 inches wide, leaving edges slightly thicker.

Shape pides

Place about 1/4 of the cooled filling down the center of each oval, leaving a 1/2-inch border. Use your fingers to fold and pinch the long edges toward the center to form the characteristic boat shape, leaving the filling exposed in the middle. Pinch the ends to seal and create pointed tips.

Fill

Whisk egg yolk with 1 teaspoon milk. Brush the exposed dough edges gently with the egg wash to encourage browning.

Egg wash

Transfer pides to the preheated stone or sheet (use a peel or parchment) and bake 8–12 minutes until the crust is golden brown and the filling is bubbling slightly.

Remove from oven and brush edges with melted butter if desired. Let rest 2–3 minutes, then slice and serve warm.

Finish

warm water

lamb leg or shoulder, very finely diced

yellow onion, finely diced

ripe tomato, seeds removed and finely diced

green bell pepper, finely diced

flat-leaf parsley, finely chopped

tomato paste

olive oil (for sautéing)

red pepper flakes (optional)

ground cumin

ground paprika

egg yolk (for egg wash)

milk (for egg wash)

butter, melted (optional, for brushing)

Preheat oven to 400°F (200°C). Using a serrated knife, split the ciabatta roll horizontally, leaving a small hinge if desired. Lightly spread the softened butter on the cut faces of both halves to aid browning.

prepare roll

Place the buttered roll open-faced on a baking sheet and toast in the preheated oven for 4–6 minutes, until edges are golden and slightly crisp. Remove from oven and set aside but keep oven on.

toast roll

Warm the pomodoro sauce in a small saucepan over low heat for 2–3 minutes until it’s saucy and slightly reduced. Spoon the warmed sauce evenly over the bottom half of the toasted roll (about 1/2 cup). Reserve 1-2 tablespoons for the top half if you like extra sauce.

Distribute the sliced or shredded mozzarella evenly over the sauce on the bottom half of the roll, covering the sauce so it will melt and bind the sandwich components.

Layer the pepperoni slices over the mozzarella in a single overlapping layer. Arrange the pastrami evenly on top of the pepperoni so both meats are present in each bite.

If you prefer the pepperoni a bit crisp, return the open-faced sandwich to the oven for 4–6 minutes, until the mozzarella melts and pepperoni edges curl slightly. If no extra crisping is desired, continue to the next step.

Remove the sandwich from the oven. Sprinkle the dried oregano and crushed red pepper flakes evenly over the melted cheese and meats. Add fresh basil leaves on top.

If you reserved sauce for the top half, spread it on the inside of the top roll. Close the sandwich, press gently, slice in half if desired, and serve immediately.

ciabatta roll (or sub roll)

unsalted butter (softened)

pomodoro sauce (store-bought or homemade)

fresh mozzarella, sliced or shredded

sliced pepperoni

thinly sliced pastrami

crushed red pepper flakes

fresh basil leaves

Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking dish and line with parchment if desired for easier removal.

Prep

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt. Set aside.

Dry ingredients

In a large mixing bowl, whisk or beat with a hand mixer 5 large eggs and 1 cup granulated sugar on high speed for 4–6 minutes, until the mixture is pale, thickened, and slightly ribboning when the whisk is lifted.

Whisk eggs and sugar

Gently fold in 1/2 cup whole milk, 1/4 cup melted unsalted butter, and 2 teaspoons vanilla extract into the egg mixture, mixing just until combined.

Add wet

Sift or fold the dry ingredients into the wet mixture in two additions, folding gently until just combined—avoid overmixing to keep the cake light.

Combine

Pour batter into the prepared 9x13 pan and smooth the top. Bake in preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is lightly golden.

Remove cake from oven and let cool in the pan on a wire rack for 10 minutes. Keep it in the pan for the soaking step.

Cool slightly

While cake bakes or rests, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream, and 1 teaspoon vanilla extract in a bowl until smooth.

Make milk mixture

Using a fork or skewer, poke holes evenly all over the warm cake (about 20–30 pokes). Slowly pour the milk mixture over the cake in three even additions, allowing it to absorb between pours. Refrigerate the cake, uncovered, for at least 2 hours, ideally 4 hours or overnight for best soak.

Poke and soak

In a medium heavy-bottomed saucepan, heat 3/4 cup granulated sugar over medium (no stirring for the first few minutes helps avoid crystallization). Once edges melt, gently swirl the pan and use a silicone spatula to encourage even melting until amber in color, about 6–8 minutes.

Make caramel

Remove from heat and carefully whisk in 2 tablespoons unsalted butter until melted, then slowly add 1/4 cup heavy cream while whisking (mixture will bubble vigorously). Stir in 1/8 teaspoon sea salt. Let cool slightly to warm but pourable consistency before topping cake.

Finish caramel

Once the cake has absorbed the milk mixture and is chilled, spread whipped cream (see next section) over the top and then drizzle the warm caramel in a decorative pattern. Refrigerate until caramel is set, about 15–30 minutes. Slice and serve.

Top cake

In a food processor, pulse 3/4 cup shelled pistachios with 1 tablespoon powdered sugar and 1 teaspoon milk or cream until a coarse paste forms. Scrape down the bowl and pulse again to reach a spreadable, slightly grainy paste—do not overprocess into a runny oil.

Prepare pistachio paste

After cake has fully soaked and been chilled, spread whipped cream evenly over the top. Gently spread or dollop the pistachio paste across the whipped cream and smooth, or swirl with a spoon. Sprinkle optional 1/4 cup chopped pistachios for texture and chill briefly before serving.

Finish topping

Chill a mixing bowl and whisk or beaters for 10 minutes if possible. Pour 1 cup heavy cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat.

Make whipped cream

Spread whipped cream over the chilled, milk-soaked cake. Choose either the Caramel or Pistachio topping and complete as directed above. Keep refrigerated and serve cold. Leftovers will keep covered in the refrigerator for up to 3 days.