Turkish-Style Pizza

Winter 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.6 (37 votes)

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.

Turkish-Style Pizza

Makes: One 14 1/2-by-9 1/2-inch pizza, for 6 slices

Active Time:

Total Time:


  • 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

This recipe calls for:


  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.

Tips & Notes

  • To bake this recipe directly on a pizza stone, make two 14-by-7-inch oval pizzas.


Per slice: 286 calories; 14 g fat (6 g sat, 6 g mono); 31 mg cholesterol; 28 g carbohydrates; 12 g protein; 3 g fiber; 513 mg sodium; 281 mg potassium.

Nutrition Bonus: 20% dv Vitamin A, 13 mg Vitamin C (20% dv), 171 mg Calcium (15% dv), 15% dv Fiber.

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat

More From EatingWell

Recipe Categories

Type of Dish
Middle Eastern
Ease of Preparation
Total Time
45 minutes or less
Preparation/ Technique

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner