Turkish-Style Pide with Feta Cheese
Sautéed Onion, Tomatoes & Roasted Peppers
Cooking time
35 minutes
Servings
4
Calories
890 /serving
Think of pide as a Turkish take on pizza—but with a more unusual shape that resembles a flat-bottomed boat. The whole family will love these vegetarian vessels spread with tomato sauce, loaded with a mix of sautéed onion, tomatoes and roasted sweet peppers, topped off with cubes of salty, tangy feta. The kids will want to help you make them! Just before baking, you’ll brush the crusts with egg and sprinkle on some sesame seeds. On the side, how about a simple salad boosted with fresh mint?
We will send you:
- 1 Bunch of mint
- 3 Tomatoes
- 1 Onion (or shallot)
- 3 Roasted peppers
- 1 Head of lettuce
- 200ml Tomato sauce
- 45ml Lemon-garlic vinaigrette
- 9g White sesame seeds
- 150g Feta
- 737g Pide dough
Contains: Eggs, Milk, Sesame, Wheat
You will need:
Large pan
Sheet pan
Olive oil
Salt & pepper
1 Egg
Parchment paper
Total Fat
45 g
Saturated Fat
11 g
Sodium
1560 mg
Total Carbs
95 g
Sugars
10 g
Protein
24 g
Fibres
7 g
Preparation
Mise en place
Preheat the oven to 425°F. Set the pide dough aside to come up to room temperature. Small-dice the tomatoes. Halve, core and small-dice the roasted peppers. Roughly chop the lettuce, discarding the root end. Halve, peel and mince the onion. Pick the mint leaves off the stems, discarding the stems; roughly chop the leaves. In a small bowl, crack 1 egg; season with S&P and beat until smooth.
Make the topping
In a large pan, heat a generous drizzle of olive oil on medium-high. Add the onion and sauté, 2 to 3 minutes, until beginning to soften. Add the roasted peppers and sauté, 2 to 3 minutes, until combined. Add ½ the tomatoes and sauté, 1 to 2 minutes, until softened; generously season with S&P to taste.
Prepare & bake the pide
Divide the dough into 4 equal parts. 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 all around. Divide the tomato sauce between the 4 pide and spread evenly. Add the topping and feta. Brush the edges of each pide with the egg mixture, then sprinkle with sesame seeds. Transfer to the oven and bake, 16 to 20 minutes, until the dough is golden brown and cooked through.
Make the salad
When the pide are almost done, in a large serving bowl, combine the lettuce, vinaigrette, up to ½ the mint (to taste) and remaining tomatoes; toss well.
Plate your dish
Cut the pide in half. Divide the Turkish-style pide between your plates. Garnish with as much remaining mint as you’d like. Serve the salad on the side. Bon appétit!
