Vegan Spiced Turkish Flatbread Pizza
These cute little boat shaped pide’s are filled with a gorgeous mix of spiced aubergine, creamy coconut mint dip, fresh mint, popping pomegranate seeds and pistachio Dukkah. The flavours and textures are incredibly fresh and delicious.
For the dough
- 400 g white organic flour
tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 1 onion finely chopped plus extra for brushing for the topping
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 tsp cumin seeds
- 1/2 smoked paprika
- 1/2 tsp cinnamon
- 1/2 chilli flakes
- 1 medium aubergine cut into 1 cm cubes
- 3 tomatoes choppped
- 1/2 sea salt
- 1 tbsp olive oil to brush the pide
- Pinch sumac
- Big handful mint roughly chopped
Coconut mint dip
- 3 tbsp coconut yogurt
- 1/2 lemon juice
- 1 tbsp olive oil
- 1 clove garlic grated
- Big pinch sea salt
- 2 tbsp fresh mint chopped
For the topping
- Pistachio Dukkah
- Fresh mint
To make the dough:
- Add the flour and salt to a large bowl – mix well.
- Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
- Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
- Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
- Transfer back onto the floured chopping board and knead again to knock back.
To make the pide
- Add the onion to a large pan with the olive oil and sauté for 10 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
- Add in the chopped aubergine, stir and fry for a minute on a low heat.
- Add in the chopped tomatoes, stir to combine.
- Cover the pan and let it cook for 15 minutes – Stirring occasionally.
- Add in the sumac and the chopped mint. Stir to combine.
- Heat the oven to 200C/fan 180C/gas 6. Divide the dough into 4, then roll out into long oval shapes.
- Pinch the dough at each end so you are making a slipper shape.
- Spoon the aubergine mix onto the central part of each pide, leaving a space around the edge.
- Then fold the edges up and over the filling a little.
- Lightly oil a large baking tray and carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden.
- Remove from the oven, allow to cool a little and top with the mint dip, fresh mint, pomegranate seeds and Dukkah.
To make the Coconut mint dip
- Add all the ingredients to a jar and mix to combine.
- Add a little water to loosen if desired
Photo credit and inspiration: rebelrecipes