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Turkish-Style Pizza

Turkish-Style Pizza

WebMD Recipe from EatingWell.com

Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.

Ingredients
Prep: 30 minutes | Cook: 15 minutes | Total Time: 45 minutes
  • 12 ounces
    prepared whole-wheat pizza dough
  • 1 teaspoon
    extra virgin-olive oil, plus 1 tablespoon, divided
  • 1 1/2 cups
    fontina or Monterey Jack cheese, grated
  • 1 1/2 cups
    diced tomates (2 medium)
  • 1 cup
    sweet onion, such as Vidalia, diced (1 medium)
  • 2 tablespoons
    jalapeno pepper, seeded and minced (1 pepper)
  • 2 ounces
    sliced pastrami, diced (1/2 cup), optional
  • 1/3 cup
    fresh flat-leaf parsley leaves, torn
  •  
    freshly ground pepper to taste
  •  
    cornmeal for dusting
Instructions
  1. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500° F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.
  2. On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.
  3. Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeño and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
  4. Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.

Reviewed July 16, 2012

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

Nutritional Information
Makes: 6 slices
Serving Size: 1 slice
  • Calories286
  • Fat14 g
    • Saturated fat6 g
  • Cholesterol31 mg
  • Carbohydrates28 g
    • Dietary fiber3 g
  • Protein12 g
  • Sodium513 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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