Spiced Vegan Turkish Flatbread Pizza Recipe
This Vegan Turkish Flatbread Pizza features a golden, homemade pide crust filled with tender aubergine, tomatoes, onions, garlic, and aromatic spices. Finished with fresh mint, pomegranate seeds, pistachios, and a creamy coconut mint dip, it's a colorful and satisfying plant-based twist on traditional Turkish pide.
Servings: 4
Calories: 610kcal
Ingredients
For the Dough
- 400 g white organic flour
- 2 tbsp olive oil
- 1 tsp quick yeast
- ¼ tsp sea salt
- 1 tsp sugar
- 1 cup lukewarm water
For the Aubergine Filling
- 1 onion finely chopped plus extra for brushing for the topping
- 1 tbsp olive oil
- 1 tsp cumin seeds
- ½ chilli flakes
- ½ smoked paprika
- ½ tsp ground cinnamon
- 1 medium aubergine (eggplant) cut into 1 cm cubes
- 2 cloves garlic finely chopped
- 3 tomatoes choppped
- ½ sea salt
- pinch sumac
- 1 tbsp olive oil to brush the pide
- 1 large handful fresh mint roughly chopped
For the Coconut Mint Dip
- ½ lemon juice of ½ lemon
- 1 tbsp olive oil
- 3 tbsp unsweetened coconut yogurt
- 1 clove garlic grated
- 2 tbsp fresh mint chopped
- 1 pinch sea salt
For the Topping
- ¼ cup pomegranate seeds
- 2 tbsp pistachio dukkah or chopped pistachios
- Fresh mint leaves for garnish
Instructions
Prepare the Dough
- In a large bowl, combine the flour and salt. In a separate bowl, mix the lukewarm water, yeast, sugar, and olive oil.
- Gradually add the liquid mixture to the flour, stirring until a soft dough forms.
- Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 45–55 minutes, or until doubled in size.
Prepare the Aubergine Filling
- Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the chopped onion and cook for 8–10 minutes until softened.
- Stir in the garlic, cumin seeds, chili flakes, smoked paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
- Add the diced aubergine, chopped tomatoes, and salt. Stir well, cover, and cook for approximately 15 minutes, stirring occasionally, until the aubergine is tender.
- Remove the lid and cook for a few more minutes if the mixture is too watery. Stir in the sumac and fresh mint, then remove from the heat.
Shape and Bake the Pide
- Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper.
- Divide the risen dough into four equal portions. Roll each portion into an elongated oval approximately 25–30 cm (10–12 inches) long.
- Spoon the aubergine filling evenly onto each piece, leaving a border around the edges. Fold the sides inward and pinch both ends to create the traditional boat shape.
- Brush the exposed dough with olive oil and bake for 12–15 minutes, or until the edges are golden and the underside is fully cooked. If the dough is thicker, continue baking for a few additional minutes, checking regularly.
Make the Coconut Mint Dip
- Combine the coconut yogurt, lemon juice, olive oil, grated garlic, chopped mint, and sea salt in a small bowl. Stir until smooth, adding a little water if needed.
Garnish and Serve
- Remove the pide from the oven and let cool slightly. Sprinkle with pomegranate seeds, pistachio dukkah, and fresh mint. Serve warm with the coconut mint dip.
Notes
- Dough: Allow the dough to double in size for a soft, airy crust.
- Aubergine: Cook until completely tender, and reduce excess liquid to prevent a soggy base.
- Spices: Adjust the chili flakes to your preferred heat level.
- Coconut yogurt: Use plain, unsweetened yogurt for the best savory flavor.
- Toppings: Add pomegranate, pistachios, and fresh mint after baking.
- Storage: Refrigerate leftovers for up to 3 days, keeping the dip separate.
- Reheating: Warm in the oven at 180°C (350°F) for 8–10 minutes.
- Make ahead: Prepare the filling and dip a day in advance and refrigerate until needed.