Posts Tagged ‘Pide’

My Great Big Fabulous Greek-Turkish Pide

The pide (pee-DAY) is like pizza: a great platform to showcase any flavor combination. Of course pizza purists will cringe at the sight of anything not looking like a “real” pizza. I say let ’em cringe, it keeps them out of my hair and gives me time to make more epicurian Frankensteins. Or as Gene Wilder once said, “It’s Franken-shhteen.”

Although the pide is Turkish in origin, as the pita is from Greece, I’ve decided to meld the countries and give this pizza-like object a mixture of both culinary cultures. Both breads represent “bread to put meat, vegetables, or cheeses on or in.” In my recipe, the boat shape is a nod to Turkey and the feta, spinach and olive filling a nod to Greece. The seeds are a nod to the pizza goon. I’ve used 2 different seeds, poppy and black sesame, (I like the poppy best but I ran out…oops.)

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My Greek-Turkish Pide. (Ignore the incroachment of the aggressive French Pissalidiere, right)

This past weekend I made these pides with local goat feta from Integration Acres and spinach from Rich Organic Gardens. They sold out in 30 minutes because the presentation is so compelling, and that’s why I want to share this recipe with you.

(Makes 2 pides)

1 medium yellow onion

2 tablespoons extra virgin olive oil

1 large red pepper

2 pizza dough balls from easy dough recipe

4 cups of fresh spinach (if using baby spinach, you will need more; if adult spinach, de-stem the leaves)

1 cup pitted and chopped kalamata olives (for added kick I mix these with a few diced Morrocan oil-cured olives)

8-10 ounces feta cheese

10-13 small cherry tomatoes cut in two (Top Secret way to cut cherry tomatoes is below)

Cut the ends off of the onion and halve lengthwise. Cut across the onion in strips the size of fettucine. Heat a saute pan with one tablespoon of the olive oil until just smoking. Add the onion in. Turn the heat down to low and sweat the onion until transparent. Remove from heat and cool.

To roast the red pepper, place it on the open flame of your stove (hey, only gas ovens please, and do not leave the room while you are doing this!) or crank your grill up to high and put the pepper in the hottest spot. Brushing the pepper in a tablespoon of olive oil helps to cook the skin more quickly (for the grill only). Turn the pepper as soon as one side gets black. Try to blacken the whole pepper. Place in a bowl and cover with plastic wrap, or place in a paper bag for 10 minutes. This way it will steam and the skin will come off more easily. Using a knife or your fingertips, take the burnt skin off the pepper. Do not rinse, as it will wash away alot of flavor. Open the pepper with your fingers and flick the seeds out of the middle by flipping the pepper against your other hand over a trash can or sink.

Place the pepper on the cutting board and slice into long strips. Turn the strips horizontally and cut again against the strips, creating a dice.

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Preheat oven to 425 degrees and place a heavy cookie sheet bottom up on the middle rack.

Take each dough ball and form into a 10 to 12 inch (long) by 4 inch (wide) football shape, using a rolling pin. You may want to check out my video called “Pairing Pide,” which has a fast-speed tutorial of forming a pide (if you can handle the sight of a goon in a flock of ravenous goats).

Place the spinach, onion, olive and feta cheese on the pide. Top with the tomato and the roasted red pepper.

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Starting in the middle, fold over the edge of the dough. When reaching the end of the football shape, pull a little to attain a raised edge all along the side. Repeat on the other side. You may need to pull more dough from the center to keep the sides from falling back down. While holding the ends, pull the very end until you feel the gluten strands stiffen to almost breaking. Twist the end and wrap around your inserted finger and make a knot. (If it breaks, you can make do by pinching together the dough as you say, “I meant to do that.”)

Place the pide on parchment paper on a pizza peel or upturned cookie sheet and let proof (sit at room temperature to rise before egg-washing and baking) for 15 to 30 minutes.

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Crack the egg into a bowl and whisk thoroughly. Add one teaspoon of water and brush on the sides of the pide. Remember, anyplace you do not get the egg wash, the seeds will not stick. Sprinkle the seeds on the edges and place on the preheated cookie sheet in the oven, keeping the parchment under the dough.

Cook for 10 to 14 minutes, depending upon your oven. Please remember that this particular pide is faily dry (devoid of sauce and will cook faster than if it did have sauce.) The pide will be done when the bottom is dark golden brown.

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People, Places and Pizzas

Here are 50 some-odd photos I took while doing this blog.  Some good, some great, just little snippets of time, space and life in my little neck of the woods.

I chose these pictures because they best capture the people, foods and places that have brought me and others memories, along with great pizza and bread. I hope you like them.


Organic farmer Rich Tomsu with his German Hardy Garlic. Shade, Ohio, July 2009.

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Schiacciata Margherita.  Athens, Ohio, July 2009.

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Ripe paw paws ready for picking, Integration Acres. Albany Ohio, August 2009.


My sons with forest-fresh blonde morels.  Athens Ohio, April 2009.


Matt Starline, Starline Organics, nurturing his baby leeks.

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Concord grapes, Cherry Orchards. October, 2009.


Asiago Fougasse, Farmer’s Market. Athens, Ohio, May 2009.

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Chris Schmiel, Integration Acres, with raw goats’ milk. Albany, Ohio, July, 2009.

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Fresh picked tomatillos, Cowdery Farms. Longbottom Ohio, August 2009.

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Large Turkish Pide with spinach, ricotta, Parmesan, tomato and cheddar. Athens, Ohio. January, 2009.


Matt Starline, Starline Organics, with early summer organic purple kohlrabi. Stewart, Ohio, June 2009.

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Varieties of Turkish Pide. Athens, Ohio, June 2009.

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Larry and Kim Cowdery, Cowdery Farms. Longbottom, Ohio, July, 2009.

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Schicciata Con L’uva with grapes from Cherry Orchards. Athens, Ohio, September 2009.

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The Goon stretching schiacciata dough. Athens Ohio, July 2009.

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Just-picked wild chantrelles. Athens, Ohio, August 2009.


Goats size up the Goonish-looking  interloper. Albany Ohio, May 2009.

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Guanciale and fig pizza. Athens, Ohio, October 2009.

French Fingerling and Peruvian Purple potatoes

French fingerling and Peruvian purple potatoes ready for roasting. Athens, Ohio, June, 2009.

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Peppers from Cowdery Farms. Longbottom, Ohio, August 2009.

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Blonde morels in the forest, undisclosed location. Ohio, April, 2009

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Early Tomatoes, Cowdery Farms. Longbottom Ohio, June 2009.

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Whole wheat couronnes with cherry and walnuts. Athens Ohio, May 2009.

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Bosc pears from Neil Cherry Orchards. Ohio, September, 2009.

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Geoff Roche and a channel catfish, Lake Snowden fish farm. Hocking College, Albany, Ohio, 2009.

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Green kohlrabi from Starline Organics. Athens, June, 2009.

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Neil Cherry of Cherry Orchards, picking the last of the 2009 peach crop.

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Assorted schiacciata, Athens Farmers’ Market. February, 2009.

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Giant Malaysian Blue Prawn. Athens, Ohio, September, 2009.


Matt and Angie Starline, Starline Organics. Athens Farmers’ Market, August, 2009.

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Joe Hirshberger harvesting spelt the Amish way. Chesterhill, Ohio, July, 2009.

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Last of the great tomatoes, made into pizzas. Athens, Ohio, September, 2009.

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Washing greens at Rich Organic Gardens. Shade, Ohio, July, 2009.


Milking goats at Integration Acres. Albany, Ohio, June, 2009.

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Pattypan squash at Cowdery Farms. Longbottom, Ohio, July, 2009.

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Dog, Cowdery Farms. Longbottom Ohio,  July, 2009.

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Farmers at the Athens’ Farmers Market. Athens, Ohio,  June, 2009.

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Toro pepper and Gruyere pizza. Athens, Ohio, August, 2009.

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The garlic flower that Rich missed, Rich Organic Farms. Shade Ohio, 2009.

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Larry Cowdery showing how big his tomato plants are. Longbottom, Ohio, 2009.

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Vibrant Bangna Cauda, braised hearts of romaine. Athens, Ohio, July 2009.

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Broken obelisk to a long-forgotten farmer, Starline Organic Farm.  Stewart, Ohio, June, 2009.

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Kohlrabi and potato pizza. Athens, Ohio, July, 2009.

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Matt Starline and his monsterous sheepdog tend to a lamb. Stewart, Ohio, July, 2009.

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Fresh vegetable and local goat cheese schiacciata. Athens, Ohio, May, 2009.

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The whole crew at Rich Organic Gardens. Shade, Ohio, July, 2009.

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Three morels in the hand is worth…. Forest in Ohio, 2009.

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Sweet italian peppers fire roasting on guaniciale. Athens, October, 2009.

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Will De Freis, Athens’ Farmers cultivar extrordinaire. Athens, June, 2009.

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From organic farmer to pizza guy. Shade, Ohio, July, 2009.


Yea guys, it’s all fun and games until someone gets pooped on!