Turkish-Style Pizza

5 Reviews
From: EatingWell Magazine Winter 2003

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 6 servings

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  • Cornmeal, for dusting
  • 12 ounces Whole-Wheat Pizza Dough, (recipe follows) or other prepared dough
  • 1 teaspoon plus 1 tablespoon extra virgin-olive oil, divided
  • 1 1/2 cups grated fontina, or Monterey Jack cheese
  • 1 1/2 cups diced tomatoes, (2 medium)
  • 1 cup diced sweet onion, such as Vidalia (1 medium)
  • 2 tablespoons minced seeded jalapeno pepper, (1 pepper)
  • 2 ounces sliced pastrami, diced (1/2 cup), optional
  • Freshly ground pepper, to taste
  • 1/3 cup fresh flat-leaf parsley leaves, torn

Preparation

  • Active

  • Ready In

  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. Prepare Whole-Wheat Pizza Dough, if using.
  3. 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.
  4. Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
  5. 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.
  • Tip: To bake this recipe directly on a pizza stone, make two 14-by-7-inch oval pizzas.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 280 calories; 14 g fat(6 g sat); 4 g fiber; 28 g carbohydrates; 12 g protein; 106 mcg folate; 31 mg cholesterol; 3 g sugars; 1 g added sugars; 896 IU vitamin A; 15 mg vitamin C; 172 mg calcium; 2 mg iron; 513 mg sodium; 263 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat

Reviews 5

August 26, 2015
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By: babeecass
Great alternative I make these for the family dinner as an alternative to frozen or delivery pizza. The kids love making up their own pizza and I opt to leave out the meat. It is very hard being a vegetarian (for health reasons not moral) with children as I believe it is important to have meat in their diet since they are still growing, but that adds complexity to preparing dinner. I use Naan bread as the crust. This has become a frequent recipe used in my family and everyone loves it.
July 20, 2014
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By: EatingWell User
Really???????? Who edits this food plan? MEAT... Really??? Pros: None Cons: MEAT
June 29, 2013
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By: EatingWell User
Yum This sounds fabulous, I'll leave out the meat. It sounds delicious and easy as pie!
April 26, 2013
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By: EatingWell User
Pastrami is NOT vegetarian This is ridiculous! It's bad enough that parmesan and other animal rennet- filled cheeses are included, but this recipe has straight up meat. Cons: Meat....on a 'vegetarian' menu
March 24, 2013
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By: EatingWell User
Meat in a Vegetarian Menu? Huh? Who designed this menu? Don'tfob this recipe off as you can leave the meat out There are LOTS of good vegetarian menus without resorting to leaving a main ingredient out Cons: Vegetarian month of recipes and the third day has meat