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Chorizo-Stuffed Turkish-Style Pide

with Garlic-Yogurt Drizzle & Marinated Sweet Peppers

Cooking time

35 minutes

Servings

2/4

Calories

1060 /serving

Our nod to the Turkish tradition of pide—individual oblong pizzas, of a sort—takes an international twist with the addition of homemade chorizo. Call it fusion cuisine! You’ll please everyone around the table with these fun personal flatbreads topped with deliciously spiced ground pork and a snappy garlic-yogurt sauce. On the side, you’ll serve sweet peppers done two ways: sautéed then marinated, and fresh as part of a crunchy, summery salad.

We will send you:

  • 285g Ground pork
  • 140g Sweet peppers
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Head of lettuce
  • 45ml Apple cider vinegar
  • 3g White sesame seeds
  • 100ml Marinara sauce
  • 100g Greek yogurt
  • 454g Pide dough
  • 9g Savoury Chorizo spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander)

Contains: Eggs, Milk, Mustard, Sesame seeds, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
1 or 2 Eggs
Brush
Parchment paper
Total Fat
40 g
Saturated Fat
9 g
Sodium
1610 mg
Total Carbs
122 g
Sugars
11 g
Protein
56 g
Fibres
9 g
Preparation
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Make the chorizo filling
Set the dough aside to come up to room temperature. Mince the garlic. Peel, halve and thinly slice the shallot. In a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork*; season with ⅔ of the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 min., until browned and cooked through. Add ½ the shallot and ⅓ of the garlic; cook, stirring, 30 sec. to 1 min., until fragrant. Add the marinara sauce and ⅓ of the apple cider vinegar. Cook, stirring frequently, 1 to 2 min., until thickened. Transfer to a bowl. Wipe out and reserve the pan.
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Mise en place
While the pork cooks, preheat the oven to 450°F. Halve and core ½ the sweet peppers; thinly slice the remaining ½ into rounds, discarding the stem ends. Roughly chop the lettuce, discarding the root end. In a bowl, crack 1 egg (double for 4 portions) and whisk until smooth; season with S&P.
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Prepare & bake the pide
Divide the dough into 2 equal parts (double for 4 portions). On a lined sheet pan, form each part into the shape of a football, approximately 9 x 4 inches, pinching the centre of the narrow ends into a point. Using your hands, press down to create an area in the centre of each pide where the filling will sit, leaving a ½ inch border. Divide the chorizo filling among the pide and spread out evenly. Brush the edges of each pide with egg mixture; sprinkle with the sesame seeds. Place in the oven and bake, 16 to 20 min., until the dough is golden brown and cooked through.
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Marinate the sweet peppers
While the pide cook, in the reserved pan, heat a drizzle of oil on medium-high. Add the halved peppers to the pan and cook, 2 to 4 min. per side, until beginning to brown and soften. Add the remaining shallot, ½ the remaining vinegar and ½ the remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant; season with the remaining spice blend and S&P. Transfer the cooked peppers to a bowl. Add ½ the parsley (roughly chop before adding); drizzle with 1 tbsp olive oil (double for 4 portions). Stir and set aside to marinate as you complete the next step.
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Make the garlic-yogurt drizzle
In a small bowl, combine the yogurt, as much of the remaining garlic as you’d like, a drizzle of olive oil and 1 tsp water (double the oil and water for 4 portions); season with S&P to taste.
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Make the salad & serve
In a large bowl, combine the remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce and sliced sweet peppers; toss well. Divide the finished pide and salad between your plates. Drizzle the garlic-yogurt over the pide and salad. Garnish with the remaining parsley. Serve the marinated sweet peppers on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.