2 Serves
71 Mins
Prepare the pizza dough by kneading it on a clean surface until smooth and elastic, then allow it to proof in a warm place until doubled in size.
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ItalianVitamin K
24 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
309 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
359 mg / 1,250 mgPotassium
322 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
On a floured surface, use a rolling pin to roll the dough out into an elongated oval shape, approximately 1/4 inch thick.
Spread a thin layer of tomato sauce over the center of the dough, leaving a small border around the edges to fold up later.
Distribute the cheese and desired toppings evenly over the tomato sauce, then fold the edges of the dough inward to create the characteristic boat shape.
Transfer the pide to a baking sheet and bake in a preheated oven at 245°C for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
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Turkish
Turkish