Authentic Turkish Pide with Kasseri and Egg

Name: Authentic Turkish Pide with Kasseri and Egg
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Turkish
Ingredients: 300 grams pizza dough; 1 cup kasseri cheese, shredded; 1 large egg; 1 tbsp clarified butter, melted; Aleppo pepper flakes, for serving

Experience the authentic taste of Turkish pide with this recipe. A crisp, boat-shaped bread filled with melted kasseri cheese and topped with a rich, runny egg yolk.

By EasyCooks Kitchen

Published October 20, 20268 min read

Total time: 25 mins

Prep: 15 mins
Cook: 10 mins

Serves: 2; Makes 2 pide boats
Cuisine: Turkish
Calories: 480; per serving, estimated

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A freshly baked Turkish pide boat filled with melted kasseri cheese and a golden, runny egg yolk.

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Discover the art of the Turkish pide, a rustic boat-shaped bread that delivers a perfect harmony of textures and flavors. With a golden, crispy crust and a pool of melted, savory cheese, this dish represents the pinnacle of Anatolian baking traditions brought directly to your home oven for a truly memorable meal.

The Turkish pide is a beloved staple, often called the Turkish pizza, characterized by its distinctive boat shape and high-heat baking method. This recipe guides you through the process of creating a professional-quality pide that features a satisfyingly crisp exterior and a tender, chewy crumb. By using a preheated stone, you mimic the intense environment of a traditional stone hearth, which is crucial for achieving that characteristic blistered crust and perfectly melted cheese interior. Whether you are hosting a casual gathering or simply looking for an elevated dinner, this pide recipe offers a rewarding culinary project that focuses on tactile precision and authentic, simple ingredients.

The appeal

Why you’ll love it

The method of using a preheated stone at high temperatures is essential for the structure of the pide. This intense heat causes a rapid rise in the dough, creating air pockets that result in a light, airy, and crispy texture. Furthermore, the high heat ensures the kasseri cheese melts thoroughly and blisters on top without drying out the bread.
By shaping the dough into a boat, you create a natural vessel that traps the melting cheese, preventing it from leaking and ensuring every bite is rich and savory. This structural design also allows the final addition of an egg, which provides a creamy contrast to the salty, sharp notes of the melted cheese, creating a balanced and satisfying eating experience.

What you need

Ingredients

5 ingredients

Servings

Makes 2 pide boats.

Dough and Filling

300 grams pizza dough
1 cup kasseri cheese, shredded
1 large egg

Finishing

1 tbsp clarified butter, melted
Aleppo pepper flakes, for serving

Contains:

Gluten
Eggs
Milk

Served raw or lightly cooked

The egg yolk in this recipe is served runny and not fully cooked. Use pasteurised eggs for vulnerable individuals.

Tools

Equipment

Pizza stone
Baking peel
Pastry brush
Oven

Swaps

Substitutions

Instead ofKasseri cheese
UseA mix of low-moisture mozzarella and pecorino romano
Instead ofAleppo pepper flakes
UseA pinch of crushed red pepper flakes mixed with paprika

Good to know

Notes

Kasseri is a traditional Greek and Turkish sheep's milk cheese that is essential for the authentic flavor profile of this pide. It has a high melting point and a slightly salty, piquant character that works perfectly with bread. If you cannot source authentic kasseri, you can create a suitable substitute by blending a high-quality, low-moisture mozzarella with a touch of sharp pecorino romano to mimic the texture and tang.

The choice of clarified butter for brushing the crust is intentional, as it provides a clean, rich flavor without the milk solids that might burn at high temperatures. Aleppo pepper is another key element, offering a mild, fruity heat that complements the cheese without overpowering it. Always ensure your oven is fully preheated for at least forty-five minutes before baking to guarantee the stone is saturated with enough heat.

Prep

Before you start

Before you begin, ensure that your pizza stone is placed in the oven and that you have allowed sufficient time for the oven to reach the target temperature of 480 degrees Fahrenheit. Prepare all your ingredients by measuring them out, shredding the kasseri cheese, and having your flour and pastry brush ready on your workspace. Having your ingredients organized will allow you to work quickly once the dough is shaped, which is critical for maintaining the elasticity of the dough and ensuring a smooth transition into the oven.

Step by step

Method

3 steps

Phase 1

Preparing the Pide Boats

Step 1: Shape the Pide
Dust your work surface lightly with flour. Take the 300 grams of dough and stretch it into an elongated oval boat shape. Carefully fold the edges inward to create a raised crust, ensuring the center remains deep enough to hold the cheese filling securely.
You’ll need: pizza dough
Look for: Dough is elastic and holds the boat shape without tearing.
Tip: Keep the edges slightly thicker to create a satisfying crunch after baking.

Checkpoint

At this phase, you should have two perfectly shaped dough boats with raised, uniform edges. The dough should be smooth, elastic, and ready to hold the cheese. Check that the base of each boat is not too thin, as this is the foundation for the filling. The surface should be lightly dusted with flour but not caked, ensuring the dough remains easy to handle and transfer to the peel.

Phase 2

Baking to Perfection

Step 2: Fill and Bake
Spread the kasseri cheese evenly inside the dough boat. Place the pide onto a preheated stone inside a 480 degree Fahrenheit (249 degree Celsius) oven. Bake for exactly ten minutes until the crust is golden brown and the cheese is bubbling intensely.
You’ll need: kasseri cheese · pizza dough
Look for: Cheese is melted and bubbling, crust edges are golden brown.
Tip: Ensure the oven is fully preheated to achieve that authentic stone-baked texture.

Checkpoint

When the pide emerges from the oven, the crust should be beautifully puffed and golden brown. You will hear the sound of the cheese sizzling as it cools slightly. The aroma of baked bread and toasted cheese should fill your kitchen. Check that the bottom of the crust is firm and crisp to the touch, indicating that the stone has effectively baked the base of the bread through.

Phase 3

Finishing and Serving

Step 3: Final Touches and Egg
Remove the pide from the oven. Carefully crack the egg into the center of the molten cheese, ensuring the yolk stays intact. Brush the crust edges with melted clarified butter and dust the entire pide with Aleppo pepper flakes. Serve immediately while the egg is still runny and the cheese is hot, reaching an internal egg temperature of 160 degree Fahrenheit (71 degree Celsius) for the white if desired.
You’ll need: egg · clarified butter · Aleppo pepper flakes
Internal temperature 160°F (71°C)
Look for: Butter creates a sheen on the crust and the aroma of pepper is released.
Tip: Work quickly so the residual heat from the cheese gently sets the egg white.

Checkpoint

The final result should be a stunning, visually appealing pide with a glistening egg yolk resting in the center of the molten cheese. The crust should be brushed with a light sheen of clarified butter, and the Aleppo pepper should be evenly distributed. Check that the egg white is mostly set and the yolk is still liquid. The pide should be served immediately while the crust is hot and the cheese remains gooey.

Doneness

How to tell it’s done

The pide is done when the dough has puffed significantly and the edges have turned a deep, golden brown color. The kasseri cheese should be completely melted, bubbling vigorously, and showing slight browning or blistering in spots. When you add the egg, the white should begin to turn opaque from the residual heat of the cheese, while the yolk remains bright and runny. The internal temperature of the egg white should reach 160 degrees Fahrenheit (71 degrees Celsius) to ensure it is cooked through while maintaining the signature runny yolk.

Avoid these

Common mistakes

A common mistake is failing to preheat the stone sufficiently, which results in a soggy crust rather than a crispy one. Ensure your oven is truly at 480 degrees Fahrenheit by using an oven thermometer. Another error is over-stretching the dough too thin in the center, which can cause it to tear under the weight of the cheese. Finally, avoid using too much flour when shaping, as this can make the crust tough and leave a dusty, dry texture on the finished bread.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Egg dishes	160°F (71°C)

Raw or lightly cooked ingredients

The egg yolk in this recipe is served runny and not fully cooked. Use pasteurised eggs for vulnerable individuals.

Better results

Tips

Tip 1
To achieve the best results, use bread flour for your dough, as it provides the necessary structure to hold the boat shape without collapsing. If you are using store-bought dough, let it sit at room temperature for at least thirty minutes before shaping, as cold dough will be difficult to stretch and will likely shrink back during the shaping process, making it impossible to form the boat effectively.
Tip 2
If you find the egg is not setting quickly enough, you can place the pide back in the oven for an additional minute, but watch it closely to ensure the yolk does not cook through. The residual heat is usually sufficient, but environmental factors in your kitchen can vary. Always serve with a sharp knife and a fork, as the crispy crust is best enjoyed by tearing off pieces to dip into the central cheese and egg mixture.

Make it yours

Variations

Spinach and Feta Pide

Add a mixture of sautéed spinach, garlic, and crumbled feta cheese alongside the kasseri for a more robust and earthy flavor profile that pairs wonderfully with the egg.

Spicy Sujuk Pide

Incorporate thin slices of spicy Turkish sujuk sausage into the cheese filling before baking for a savory, meatier version of this classic pide that adds a nice kick.

On the table

Serving suggestions

Serve the pide immediately on a wooden board or a flat serving platter. The rustic nature of the dish means it is best presented simply, allowing the vibrant colors of the golden crust, the melted cheese, and the bright egg yolk to be the focal point. Provide guests with small plates and a knife to facilitate the tearing and dipping process, which is the traditional way to enjoy this meal.

Accompany the pide with a side of fresh salad, such as a simple cucumber and tomato salad with a light lemon vinaigrette, to provide a refreshing contrast to the richness of the cheese and the buttered crust. The acidity of the salad cuts through the savory notes, making for a balanced and satisfying dinner experience that highlights the quality of the bread and the simplicity of the ingredients.

Leftovers

Storage & make-ahead

Fridge: Store in the refrigerator for up to two days in an airtight container.
Freezer: Freezing is not recommended as the texture of the crust and the egg will be compromised.
Reheat: Reheat in a preheated oven at 350 degrees Fahrenheit for 5-8 minutes until the crust is crisp and the cheese is warm.

If you have leftovers, allow the pide to cool completely at room temperature for no more than two hours before placing it in an airtight container or wrapping it tightly in plastic wrap. While the pide is best enjoyed fresh, it can be kept in the refrigerator for up to two days. Note that the texture of the bread will change over time, becoming slightly softer due to moisture from the cheese.

Make ahead

You can prepare the dough and shape the boats ahead of time, keeping them on a floured baking sheet covered with a damp cloth in the refrigerator for up to four hours. When you are ready to bake, bring the boats to room temperature for fifteen minutes before adding the cheese and sliding them onto the preheated stone. Do not add the egg until the moment the pide comes out of the oven.

Questions

Frequently asked questions

Can this be made with store-bought pizza dough?

Yes, store-bought pizza dough works perfectly for this recipe. Just ensure it is brought to room temperature before you start shaping, as cold dough is difficult to stretch and will tend to snap back, making it challenging to form the required boat shape.

Why does the crust need to be brushed with butter?

Brushing the crust with clarified butter adds a luxurious sheen and a rich, nutty flavor that complements the saltiness of the kasseri cheese. It also helps to soften the edges just enough while maintaining the essential crunch that makes a pide so enjoyable to eat.

What is the best way to ensure the egg yolk stays runny?

The key is to add the egg only after the pide has finished baking and has been removed from the oven. The residual heat from the melted cheese and the hot dough is perfectly calibrated to gently set the egg white while keeping the yolk silky and runny for the perfect dipping experience.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card