Kaşarlı Sucuklu Pide
A classic Turkish 'boat pizza' featuring a savory filling of melted kashar cheese and spicy sucuk sausage, baked to golden perfection. This comforting dish is a popular street food and a delightful meal.
🧂 Ingredients
- 500 g Pide dough(Store-bought or homemade. If using a ball of dough, let it come to room temperature for easier handling.)
- 300 g Kashar cheese(Shredded or thinly sliced. Other melting cheeses like mozzarella or a mix can be substituted.)
- 200 g Sucuk (Turkish sausage)(Thinly sliced. If sucuk is unavailable, a spicy dry-cured sausage or pepperoni can be used as a substitute.)
- 1 Egg(For egg wash, to be brushed on the crust.)
- 30 g Butter(Melted, for brushing on the crust after baking.)
- 1 tablespoon All-purpose flour(For dusting the work surface.)
👨🍳 Instructions
- 1
Preheat your oven to 230°C (450°F). If you have a pizza stone or steel, place it in the oven to preheat.
⏱️ 15 minutes - 2
Divide the pide dough into 4 equal portions. On a lightly floured surface, roll or stretch each portion into an oval shape, approximately 20-25 cm (8-10 inches) long and 10-12 cm (4-5 inches) wide. The thickness should be about 0.5 cm (1/4 inch).
⏱️ 10 minutes - 3
Carefully transfer the dough ovals to a baking sheet lined with parchment paper (or directly onto a floured pizza peel if using a stone/steel).
⏱️ 2 minutes - 4
Generously sprinkle the shredded kashar cheese over the surface of each dough oval, leaving a 1-2 cm (1/2 inch) border for the crust. Arrange the sliced sucuk evenly over the cheese.
⏱️ 5 minutes - 5
Gently fold and pinch the long edges of the dough inwards towards the filling, creating a boat-like shape. Ensure the ends are sealed to prevent the filling from leaking out.
⏱️ 3 minutes - 6
In a small bowl, whisk the egg. Brush the egg wash lightly over the crust edges of each pide.
⏱️ 1 minute - 7
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and puffed up, and the cheese is melted and bubbly. The sucuk should be slightly crisped.
⏱️ 12-15 minutes - 8
Once removed from the oven, immediately brush the hot crusts with the melted butter. Let cool slightly before slicing and serving.
💡 Pro Tips
- ✓For a crispier crust, bake directly on a preheated pizza stone or steel.
- ✓The 'boat' shape is traditional, but you can also make round or rectangular pide.
- ✓Feel free to experiment with other toppings like pastirma, eggs cracked directly onto the cheese, or even vegetables like peppers and tomatoes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Kıymalı Pide (with seasoned ground meat)
- Ispanaklı Pide (with spinach and feta cheese)
- Mantar Pide (with mushrooms and cheese)