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small golden boat-shaped flatbreads with open centers of cooked ground beef, finely diced red pepper and tomato, with parsley cooked into the filling
Melissa Hart

Turkish Ground Beef Pide

Use ready-made pizza dough for these small boats. The filling is raw when it goes on, so spread it thinly and chop the vegetables finely. Big wet tomato chunks keep the center soggy. A hot sheet pan helps the bottoms color while the meat cooks. Pinch the ends firmly and leave the middle open rather than burying the beef under a thick folded crust.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb refrigerated pizza dough brought to room temperature according to package directions
  • 2 tbsp all-purpose flour for shaping
  • 12 oz 90% lean ground beef
  • 1 small onion finely grated and squeezed dry
  • 1 plum tomato seeded and finely chopped
  • 1/2 red bell pepper very finely diced
  • 2 tbsp chopped parsley
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Heat the oven to 475°F with a large rimmed sheet pan inside. Divide the dough into four pieces and roll each on the measured flour into an oval about 8 by 4 inches.
  2. Mix the beef, onion, tomato, pepper, parsley, tomato paste, paprika, salt and black pepper until evenly combined.
  3. Set the dough ovals on parchment and spread a quarter of the filling over each, leaving a 1/2-inch border and keeping the beef layer under 1/4 inch thick. Fold the long edges slightly inward and pinch each end to make a boat.
  4. Brush the exposed dough with olive oil. Carefully slide the parchment onto the hot sheet pan and bake for 12 to 15 minutes, until the crust bottoms are browned and the beef centers reach 160°F.
  5. Rest for 2 minutes, then serve one pide per person, cutting crosswise if desired.