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Vegan Turkish Flatbread Pizza
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Vegan Spiced Turkish Flatbread Pizza

This fresh and delicious Vegan Spiced Turkish Flatbread Pizza or also called pide is filled with fresh mint, creamy coconut mint dip, popping pomegranate seeds and pistachio ant it will become a favorite not to just people with a vegan diet but to everyone.
Prep Time1 hour 50 minutes
Cook Time30 minutes
Total Time2 hours 20 minutes
Course: Appetizer
Cuisine: Turkey
Keyword: pizza, vegan, white flour
Servings: 4

Ingredients

For the dough

  • 400 g white organic flour
  • 2 tbsp olive oil
  • 1 tsp quick yeast
  • 1/4

     tsp sea salt
  • 1 tsp sugar

Aubergine filling

  • 1 onion finely chopped plus extra for brushing for the topping
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1/2 chilli flakes
  • 1/2 smoked paprika
  • 1/2 tsp cinnamon
  • 1 medium aubergine cut into 1 cm cubes
  • 2 cloves garlic finely chopped
  • 3 tomatoes choppped
  • 1/2 sea salt
  • Pinch sumac
  • 1 tbsp olive oil to brush the pide
  • Big handful mint roughly chopped

Coconut mint dip

  • 1/2 lemon juice
  • 1 tbsp olive oil
  • 3 tbsp coconut yogurt
  • 1 clove garlic grated
  • 2 tbsp fresh mint chopped
  • pinch sea salt

For the topping

  • Pomegranates
  • Pistachio Dukkah
  • Fresh mint

Instructions

To make the dough:

  • In a large bowl mix the flour with the salt and leave a side.
  • In another bowl combine the sugar, yeast, olive oil with the lukewarm water, mix it well and leave it for a few minutes.
  • Now we'll be adding this liquid mixture to the bowl with the flour by creating a hole in the middle of the flour and slowly adding the liquid and stirring until you create a mixture of dough.
  • Now use a big cooking board, spread some flour on it and transfer the dough onto it and knead it for a few minutes.
  • After the dough starts getting springy you can transfer it back to the large bowl and cover it with a cloth and leave it aside for about 45-55mins.
  • When you see that the dough has twice the size you can put it back to the cutting board and continue kneading.

To make the pide

  • In this part, we need to heat up on low heat a large pan with olive oil, add the chopped onion. Sauté for 10 minutes till you see it starts getting translucent then add the garlic, spices and keep it on the low heat for a few more minutes.
  • Now chop the aubergine and add it to the pan and stir for a minute. Chop the tomatoes and add them to the pan and mix them.
  • Add a cover to the pan and continue stirring from time to time in the next 15 minutes.
  • Then chop the mint and with the sumac add them to the pan and stir again to mix with the rest.
  • Preheat the oven to 200C. Take the dough and divide it into 4 pieces and then roll them into long oval shapes.
  • At each end of the dough, you can make a pinch.
  • Now using a wooden spoon you can transfer the mixture from the pan onto the central part of each dough piece, but make sure you leave a space around the edge.
  • Into a baking dish add a little oil and then fold the edges over the filling a little and put it in the oven.
  • You'll notice in about 12-15mins the crust is getting golden and it is cooked.
  • Turn off the over, take the baking dish out and before serving add on top freshly chopped fresh mint, pistachio and pomegranate seeds.

To make the Coconut mint dip

  • For the coconut mint dip, you need to mix all the ingredients. You can regulate the desired consistency by adding water if needed.