How To Make Mushroom and Cheese Turkish pizza (vegetarian)

How To Make Mushroom and Cheese Turkish pizza (vegetarian)

A few months ago I attempted Turkish pide (pizza) for the first time. Everybody in the household liked it. I chose to make the pide once again this week and appropriately bought the feta cheese and a large tub of baby spinach. Unfortunately, I utilized up the spinach for something else.

There were some shitake mushrooms in the refrigerator that I had bought for a various meal. I utilized those with the feta cheese and roasted red bell pepper paste. No spices other than some black pepper. I included basil for some additional taste. The cooking area smelled truly great so I understood it would taste good.

In fact she has actually asked me to forget about the spinach recipe and make this filling again. These pide were prepared and baked early in the morning before dawn. The pictures were taken on a cloudy early morning simply after sunrise. I am a total amateur when it comes to pictures in artificial light.

olive oil 1/2 onion a handful feta cheese 4 tablespoon. red bell pepper paste salt and pepper to taste You will need to prepare the pide dough as per this recipe a day in advance. You will require 4 portions of dough. Keep refrigerated till required. Roast a red bell pepper on the range top on direct heat till charred.

Unwrap the pepper. Eliminate the skin and seeds. Chop coarsely and puree in the mixer. Usage as required. Dice the onions. Heat oil in a pan and saute the onions until tender. Shut off heat and enable the onions to cool. Meanwhile clean the mushrooms by cleaning the tops and bottoms with a wet paper towel.

Slice the mushrooms and keep aside. In a blending bowl combine the cooled onion, mushrooms, feta cheese and red bell pepper paste. Include salt and pepper to taste. Go simple on the salt as feta cheese has a great deal of salt. Mix well however do not mash the mix. Keep aside till required.

Take one ball of dough from the refrigerator and transfer to a floured work surface. Flour the rolling pin and roll out into an oval shape about 1/4 in thick. Keep aside and repeat with another ball of dough. Place the filling in a thick layer leaving an inch on all sides.