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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.

Source: EatingWell Magazine, Winter 2003


Recipe Summary

45 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.

  • Prepare Whole-Wheat Pizza Dough, if using.

  • 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.

  • 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.

  • 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.

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Nutrition Facts

1 slice
280 calories; protein 11.9g; carbohydrates 28.4g; dietary fiber 3.5g; sugars 3g; fat 13.9g; saturated fat 6g; cholesterol 31.3mg; vitamin a iu 895.6IU; vitamin c 14.8mg; folate 105.7mcg; calcium 171.7mg; iron 1.7mg; magnesium 37.8mg; potassium 263.2mg; sodium 513.1mg; thiamin 0.4mg; added sugar 1g.

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