Vegan Turkish Flatbread Pizza
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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.
Prep Time1 hr 50 mins
Cook Time30 mins
Total Time2 hrs 20 mins
Course: Appetizer
Cuisine: Turkey
Keyword: pizza, vegan, white flour
Servings: 4

Ingredients

For the dough

  • 400 g white organic flour
  • 1/4

     tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil

Aubergine filling

  • 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
  • Pomegranates
  • Fresh mint

Instructions

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