Name: Seafood and Chorizo Turkish Pide
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Turkish cuisine
Ingredients: 500 g pide dough (store-bought, or homemade); 250 g shrimp (peeled, deveined); 150 g chorizo (diced); 1 pcs bell peppers (red or yellow, thinly sliced); 0.5 pcs onion (finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp olive oil; 1 tsp smoked paprika; 0.25 cup fresh parsley (chopped); salt (to taste; null); black pepper (to taste; null)

An inviting, freshly baked Turkish pide presented on a wooden cutting board. The boat-shaped flatbread is adorned with an abundant topping of succulent pink shrimp, savory pieces of chorizo, colorful red bell pepper strips, and a generous sprinkle of bright green fresh parsley. The crust is golden brown and appears crispy, with hints of a glossy olive oil drizzle. The dish looks warm and ready to

Embark on a culinary journey with this Seafood and Chorizo Turkish Pide, a delightful fusion that brings together the warm, inviting essence of Mediterranean flavors with a vibrant Spanish twist. Pide, a cornerstone of Turkish cuisine, traditionally features an elongated, boat-shaped dough, perfect for holding a generous array of toppings. This recipe takes that beloved flatbread and elevates it with succulent shrimp, spicy chorizo, and sweet bell peppers, creating a truly unique and memorable dish. Imagine the rich aromas wafting from your oven as this golden crust bakes to a perfect crisp-chewy texture, providing a robust canvas for the smoky paprika and fresh parsley. It's an exciting twist on traditional Turkish pide, transforming it into a sophisticated yet comforting meal perfect for a weekend dinner, a shared appetizer, or a vibrant center-piece for your next gathering. Whether you're a seasoned chef or an adventurous home cook, this recipe invites you to explore the versatility of pide and impress your guests with a dish that's both familiar and exhilaratingly new. Discover the art of combining cultures on a single, delectable flatbread.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 2

Instructions

Preparation

1Preheat your oven to 220°C (425°F) and lightly flour a baking sheet or pizza stone.
2In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chorizo and cook until crispy, about 5-7 minutes. Remove chorizo from the skillet and set aside, leaving the rendered fat in the pan.
3Add the chopped onion and bell peppers to the same skillet and sauté for 3-5 minutes until slightly softened. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and pepper to taste. Combine the cooked chorizo back into the mixture.

Assembly and Baking

1On your floured surface, stretch or roll out the pide dough into an elongated oval shape, approximately 30-40 cm (12-16 inches) long. Transfer the dough to the prepared baking sheet.
2Spoon the seafood and chorizo mixture evenly over the pide dough, leaving a small border around the edges. Fold the edges of the dough inwards slightly to create a crust, pinching the ends together to form the traditional boat shape.
3Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the toppings are heated through.
4Once baked, remove the pide from the oven. Drizzle with the remaining 1 tablespoon of olive oil and generously sprinkle fresh chopped parsley over the top.

Instructions

Preparation

1Preheat your oven to 220°C (425°F) and lightly flour a baking sheet or pizza stone.
2In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chorizo and cook until crispy, about 5-7 minutes. Remove chorizo from the skillet and set aside, leaving the rendered fat in the pan.
3Add the chopped onion and bell peppers to the same skillet and sauté for 3-5 minutes until slightly softened. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Season with salt and pepper to taste. Combine the cooked chorizo back into the mixture.

Assembly and Baking

1On your floured surface, stretch or roll out the pide dough into an elongated oval shape, approximately 30-40 cm (12-16 inches) long. Transfer the dough to the prepared baking sheet.
2Spoon the seafood and chorizo mixture evenly over the pide dough, leaving a small border around the edges. Fold the edges of the dough inwards slightly to create a crust, pinching the ends together to form the traditional boat shape.
3Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the toppings are heated through.
4Once baked, remove the pide from the oven. Drizzle with the remaining 1 tablespoon of olive oil and generously sprinkle fresh chopped parsley over the top.

Nutrition Information

Calories: 751 kcal
Protein: 45 g
Fat: 36 g
Carbs: 55 g

Nutrient	Per serving
Calories	751 kcal
Protein	45 g
Fat	36 g
Carbs	55 g

Tips

For extra flavor, lightly brush the edges of the pide dough with an egg wash before baking to achieve a beautiful golden-brown crust.
If using fresh shrimp, ensure they are fully thawed and patted dry to prevent excess moisture from making the crust soggy.
Serve immediately, sliced into individual portions. A squeeze of fresh lemon juice before serving can brighten the flavors beautifully.