Pide, often referred as Turkish Flatbread Pizza, is a savory, oval flatbread of yeasted dough loaded with cheeses, meats, sautéed vegetables or even an egg! Simply fill the boat-like shape with spinach, lamb, beef, or a spiced cheese mixture and bake. It’s one of the most unique and delicious homemade pizzas you can make and I show you how to make it in the video!
Is there anything more satisfying than fluffy, delicious dough stuffed with cheese, meats, and veggies? Every country has its iteration, and my favorite might just be Turkish pide! It’s different from Ramadan pide, or Ramazan pidesi, which is a rounded flatbread only made during Ramadan.
A bonus to Turkish pide is that it’s as portable as it is tasty! I first had this Turkish street food in Istanbul and later in Izmir, like stuffed Turkish gozleme. More of a thin crust fan? Turn to Lahmacun, another, crispier kind of Turkish pizza.
However, don’t be confused that this is lahmacun! The difference between pide and lahmacun, another Turkish national favorite, is that Lahmacun (also a flat bread) has a savory ground meat topping, but it is thinner and in round shape. I like to top it with piyaz salad like I had in the port city of Çanakkale, and roll it like a wrap to eat lahmacun. Pide is oval in shape, has a thicker dough and is typically served in slices.
For help with shaping and slicing, check out the video! In the recipe card, I include instructions on how to make this pide recipe with a variety of other fillings.
In this post, I go in-depth on the most popular option, which is the same as America’s favorite pizza topping — cheese! I decided to experiment and make the outer crust like Simit and it is fantastic!
While the dough rises I make my optional filling. Besides the delicious cheese version, you can make a spinach version as well as a ground meat one.
Hey there, food fam! If you’re tired of the same ol’ round pizza and wanna shake things up with somethin’ totally gnarly, then lemme introduce you to the boat shaped pizza This ain’t your typical slice—it’s a unique, eye-poppin’ dish that looks like a lil’ boat and tastes like a slice of heaven Whether you’re a fan of thick, fluffy crusts or just love a good food adventure, this pizza style is gonna rock your world. At our lil’ kitchen corner, we’re all about mixin’ creativity with comfort, and this boat shaped wonder is the perfect way to sail into somethin’ new. Let’s dive right in and explore what makes this dish so darn special, how to whip it up, and why you’ll be hooked from the first bite!
What Exactly Is a Boat Shaped Pizza?
Alright, picture this: a pizza that’s shaped like a boat, with pinched ends and raised edges that hold in all the cheesy, saucy goodness. That’s the boat shaped pizza in a nutshell! It’s got roots in Turkish and Greek cuisine, where it’s often called somethin’ like “Pide” in Turkey or “Peinirli” in Greece. These versions come with a thicker, pillowy crust compared to the thin Italian style we’re used to. Over in Turkey, you might find it topped with ground beef and spices, while the Greek take often features a salty cheese called kasseri. But here’s the cool part—it’s also been adapted in places like the US into a quick snack using pre-made bread rolls. No matter the style, the boat shape ain’t just for looks; it keeps the toppings locked in, makin’ every bite a flavor explosion.
This pizza’s got a rustic charm to it with a history tied to folks from the Black Sea region bringin’ their recipes to Greece way back when. The name itself sometimes means “with cheese” in Turkish which tells ya how central that melty goodness is to the dish. Whether you go traditional or modern, it’s all about that unique oval shape with pinched tips that makes ya feel like you’re bitin’ into somethin’ straight outta a seaside market.
Why You’re Gonna Love Boat Shaped Pizza
Now, lemme tell ya why this ain’t just another pizza trend. First off, the shape is straight-up fun. It’s like a lil’ edible boat, perfect for impressin’ friends at a party or gettin’ the kiddos excited about dinner. Then there’s the crust—oh man, if you’re a crust lover like me, the thicker, fluffier base of the traditional style is pure bliss. You can taste that yeasty goodness, and it pairs so well with hearty toppings. Plus, the versatility! You can load it up with classic pepperoni, go fancy with veggies and eggs, or keep it simple with just cheese. It’s your boat, so steer it however ya like.
Another reason to dig this dish? It feels personal. Whether you spend an hour makin’ dough from scratch or throw together a quick version with store-bought bread, you’re craftin’ somethin’ unique. It’s got that homemade vibe that makes every meal a lil’ more special. So, ready to hop on board? Let’s get cookin’ with two ways to make this bad boy—one for the purists and one for when you’re in a rush.
How to Make Traditional Boat Shaped Pizza
Let’s start with the old-school way, inspired by the Turkish and Greek styles This method is all about makin’ your own dough and shapin’ it just right Don’t worry, I’ll break it down real simple. Here’s what ya need and how to do it.
Ingredients (Makes 2 Large Boats)
- 12 ounces of all-purpose flour (bread flour works too)
- 6 ounces of lukewarm water
- 2 tablespoons of active dry yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 cup of shredded mozzarella (or any melty cheese ya got)
- 3/4 cup of tomato sauce (or pizza sauce)
- Toppings of choice (think pepperoni, mushrooms, cherry tomatoes, maybe an egg)
- Italian herbs or mixed spices for that extra kick
Step-by-Step Guide
- Mix the Yeast Magic: Grab a small bowl and mix the yeast with sugar and about a quarter cup of that lukewarm water. Let it sit for 5 minutes till it gets all bubbly. That’s how ya know it’s alive and ready to fluff up your dough.
- Make the Dough Base: In a big mixin’ bowl, whisk together the flour and salt. Pour in your bubbly yeast mix and the rest of the water. Stir it up till it starts formin’ a dough. It might look a bit rough, but that’s okay.
- Knead It Good: Get your hands in there and knead the dough on a floured surface for a few minutes till it’s smooth. If it’s sticky, sprinkle a lil’ more flour. Then, pop it back in the bowl, cover with a towel, and let it rise for about an hour till it doubles in size.
- Shape the Boat: Preheat your oven to 375°F and line a couple of baking sheets with parchment paper. Punch down the dough to get the air out, then split it into two chunks. Roll each one out into an oval or ellipse shape, about a quarter-inch thick. Here’s the fun part—pinch the ends together real tight (like 2 inches worth) so they don’t pop open while bakin’. Fold the sides up a bit to make that boat edge.
- Add the Good Stuff: Spread the tomato sauce over the middle of each boat. Sprinkle on the cheese and pile up your toppings. I love mixin’ it up with some pepperoni and fresh tomatoes on one, and mushrooms with parmesan on the other.
- Bake to Perfection: Slide those boats into the oven and bake for about 20 minutes till the crust is golden and the cheese is all melty and bubblin’. Let ‘em cool for a sec before diggin’ in—trust me, that cheese can be lava-hot!
This way takes a bit of time, but man, the result is worth it. You get that authentic, fluffy crust that’s just beggin’ to be torn apart. If you wanna get fancy, try stuffin’ the edges with extra cheese before foldin’ ‘em over. Just don’t stuff the pinched ends, or you’ll have a mess on your hands.
Quick and Easy Boat Shaped Pizza for Busy Nights
Ain’t got an hour to mess with dough? No prob! I’ve got a shortcut version that’s just as tasty and takes like 15 minutes total. This one uses pre-made bread rolls, so it’s perfect for a quick snack or when the kids are screamin’ for food. Here’s the deal.
Ingredients (Serves 4)
- 2 long hoagie rolls or French bread loaves
- 1 cup of pizza sauce
- 2 cups of shredded mozzarella (or whatever cheese ya got)
- 2 teaspoons of Italian seasoning
- 2 teaspoons of garlic powder
- Optional toppings like pepperoni, sausage, or veggies
Step-by-Step Guide
- Prep the Bread: Slice each roll in half longways, so you got 4 pieces total. Scoop out some of the soft inner bread to make a lil’ hollow spot for the toppings. Don’t chuck it all—leave enough for structure.
- Season It Up: Sprinkle a quarter teaspoon of Italian seasoning and garlic powder on each piece. Then spoon about a quarter cup of pizza sauce over each half. Spread it nice and even.
- Cheese and Toppings: Pile on half a cup of shredded cheese per piece. Add your toppings now if you’re usin’ ‘em. Pepperoni’s always a hit at my house, but sometimes I sneak in some bell peppers for a lil’ crunch.
- Bake It Quick: Pop ‘em on a baking sheet or pizza stone and bake at 450°F for 10-12 minutes. You’re lookin’ for bubbly, golden cheese. Pull ‘em out, let ‘em cool a tad, and serve warm.
This version is a lifesaver when I’m slammed but still wanna impress. The bread gives ya a crispy base, and it’s so easy the kids can help out. Plus, it’s a great way to use up leftover rolls before they go stale.
Toppings and Customization Ideas
One of the best things about boat shaped pizza is how you can make it your own. Whether you’re goin’ traditional or quick, the toppings are where ya get to play. Here’s a lil’ inspo table to get your creative juices flowin’:
| Style | Topping Combo | Why It Works |
|---|---|---|
| Turkish-Inspired | Ground beef, onions, a sprinkle of cumin | Hearty and spicy, feels like street food |
| Greek Vibes | Feta cheese, olives, cherry tomatoes | Salty and fresh, a Mediterranean punch |
| Classic Kid-Friendly | Pepperoni, extra mozzarella | Can’t go wrong with this crowd-pleaser |
| Veggie Delight | Mushrooms, bell peppers, spinach | Light but packed with flavor |
| Breakfast Boat | Bacon, cheddar, a cracked egg on top | Perfect for brunch, egg cooks right in there |
Don’t be afraid to mix and match. I’ve even tossed on some leftover grilled chicken with a drizzle of BBQ sauce for a weird but yummy twist. The boat shape holds everything in, so go wild!
Tips and Tricks for the Perfect Boat Shaped Pizza
Alright, I’ve messed up enough of these to know a few things that’ll save ya some headache. Here’s my hard-earned wisdom for makin’ sure your pizza boats don’t sink:
- Pinch Tight: When shapin’ the traditional dough, really pinch those ends hard. I didn’t do it tight enough once, and my toppings spilled out like a shipwreck. Not cute.
- Don’t Overload: Temptin’ as it is, don’t pile on too much sauce or toppings, especially in the quick version. It’ll get soggy real fast.
- Cool It Down: Fresh outta the oven, the cheese is like molten lava. Gimme a sec to cool, or you’ll burn your tongue like I did the first time. Ouch!
- Egg Trick: If you’re addin’ an egg (great for that breakfast vibe), bake the pizza for about 10 minutes first, then crack the egg in the middle and finish bakin’ for a few more. It’ll set just right without overcookin’.
- Stuffed Crust Hack: For the traditional style, sprinkle cheese along the edges before foldin’ ‘em up. You’ll get that gooey surprise in every bite. Just don’t stuff where ya pinch, or it’s a no-go.
I remember the first time I tried shapin’ these boats at a friend’s cookout. My dough looked more like a deflated raft than a boat, ha! But with a lil’ practice, you’ll get the hang of it. It’s more art than science, so don’t stress too much.
Servin’ Up Your Boat Shaped Pizza
Now that you’ve got these beauties ready, how do ya serve ‘em? If it’s a family night, just plop the whole boats on a big tray and let everyone tear off pieces. For parties, slice ‘em into smaller bits after they cool a bit—makes ‘em perfect finger food for game day or birthdays. I like servin’ the quick version with a side of extra pizza sauce for dippin’, almost like breadsticks. It’s a hit every time.
If you’re goin’ for that authentic feel with the traditional recipe, pair it with a simple salad or some pickled veggies. It balances out the richness of the crust and cheese. And hey, if you’ve got leftovers (rare in my house), they reheat awesome in an air fryer or even the microwave. Just don’t let ‘em sit too long, or they lose that crisp edge.
Why Boat Shaped Pizza Is a Total Game-Changer
Look, I’ve eaten a lotta pizza in my day, but there’s somethin’ bout this boat shaped style that just hits different. Maybe it’s the way the shape locks in the flavors, or how it feels like a lil’ journey to another culture right from your kitchen. Maybe it’s just the sheer fun of makin’ and eatin’ somethin’ so outta the ordinary. Whatever it is, this dish has stole a piece of my heart—and my appetite.
We’ve tried all kinda variations at home, from fancy Greek-inspired ones with feta to quickie boats for a last-minute movie night. Every time, it’s a convo starter. People wanna know how ya made it, where it came from, and can they have seconds. So, if you’re lookin’ to spice up your pizza game, give this a shot. Grab some flour or a couple of rolls, pick your fave toppings, and set sail on a tasty adventure. I promise, once ya try boat shaped pizza, you ain’t goin’ back to plain ol’ rounds anytime soon. What’s your go-to topping combo? Hit me up with your ideas, and let’s keep this food journey rollin’!
Powdered Milk or Dough Conditioner
I learned about this bakers trick while researching and making Japanese breads. It’s completely optional for this, but I recommend you try it to see the difference it makes.
Powdered milk adds richness and flavor to baked goods while also promoting a tender crumb. Its proteins contribute to browning and moisture retention. Dough conditioners, typically containing ingredients like ascorbic acid, enzymes, emulsifiers, and vital wheat gluten, enhance dough elasticity, texture, and volume. They improve gluten development, resulting in better dough handling, uniform rise, and softer finished products. Dough conditioners also help maintain freshness and extend shelf life by stabilizing the dough structure.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Dough – Water, sugar, instant yeast, all-purpose flour, and kosher salt. It couldn’t be easier!
- Dough Conditioner -See my note above! By adding a dough conditioner or powdered milk to the dough, it will retain more moisture and come out fluffier!
- Coating – There are two possible coatings for pide:
- Pomegranate Molasses – This is a common Middle Eastern ingredient that’s more tangy than sweet. Thick and syrupy, it needs to be watered down a bit.
- Egg & Olive Oil – A simple yet guaranteed way to get a golden crust.
- Cheese Filling – Whip up the following ingredients for a spicy, creamy Turkish pizza filling (see the recipe card for all filling options):
- Turkish Kasar Cheese – The most popular cheese in Turkey. It’s like a less creamy mozzarella — which is a great substitute!
- Cream Cheese – To add a bit of bubbly creaminess. Substitute with feta or goat’s cheese for a bolder, more savory center.
- Green & Red Hot Chiles – What’s life without a bit of spice? Feel free to substitute with a different, milder pepper if preferred.
- Turkish Spice Blend – Adding spice to the filling isn’t necessary, but a great opportunity to infuse it with authentic Turkish flavors.
Boat Shaped Pizza At Cafe Ville Villa In Vile Parle | Curly Tales
FAQ
What is Greek pizza called?
Ladenia is a traditional Greek pizza made with a focaccia-style crust that’s thick and fluffy yet beautifully golden and crisp at the edges.
What’s a Jet’s Boat pizza?
10″ Jet’s Boat
A Calzone style sandwich baked with pizza dough and stuffed with premium mozzarella & your favorite pizza topping, topped with butter & Romano. Served with a side of pizza sauce.
What is a pizza boat?
Place French bread loaf or baguette on a flat surface. Carefully carve out the top center of the bread to create a “boat.” Spread desired portion of pizza sauce within the hollowed middle of the bread. Layer some mini pepperoni over the sauce.