Kaşarlı Sucuklu Pide

🧂 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. 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. 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. 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. 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. 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. 6

   In a small bowl, whisk the egg. Brush the egg wash lightly over the crust edges of each pide.

   ⏱️ 1 minute
7. 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. 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.

🔄 Variations

• Kıymalı Pide (with seasoned ground meat)
• Ispanaklı Pide (with spinach and feta cheese)
• Mantar Pide (with mushrooms and cheese)

🥗 Nutrition

Per serving