Pide With Truffles [Recipe]
I just adore good old street-food pide, but sometimes I want to go all in and make a 5-star-restaurant worthy dish. What’s a better way to do that than to sprinkle it with some truffles? The perfect pide crust is like a blank canvas, you can top it with anything and it will still be super delicious.
Let me illustrate these amazing flavors! So, imagine aromatic, crunchy, but still soft dough topped with gooey, warm cheese, and unique-flavored truffles. This truffle pide is a perfect fusion between Middle Eastern and Mediterranean cuisine!
What Makes this Pide with Truffles Special?
The dough recipe is the same as always – leavened by yeast and rich in quality olive oil. My secret ingredient to highlight the truffle relish is rosemary. I add ground-dried rosemary to the crust so that every component of the meal blends impeccably.
I made the simplest recipe there is – all cheese and truffles. Furthermore, I used mild-flavored Philadelphia cheese, milky mozzarella, sweet Gouda, and a dash of nutty Parmesan – I believe this combination gives the maximum richness. When it comes to the superstar of this dish – I used earthy and musky black truffles, which pair marvelously with those subtle tastes.
How to Make This Pide with Truffles?
This recipe requires a minimum effort, which makes it my top 3 favorites, to be honest. The hardest task here is kneading, everything else is only topping! Here are the ingredients to make this surprisingly easy fine-dining recipe!
- Flour – Use all-purpose or pizza flour for the best results. The key is protein content – only 12% or more.
- Yeast – I used dried yeast, but you can go with fresh as well.
- Water – Use lukewarm water.
- Oil – Olive oil is an irreplaceable ingredient here, as it’s a statement of any Azure Coast-induced recipe.
- Spices – Use salt to taste only. When it comes to herbs, I went with dried rosemary, but you can replace it with basil, parsley, thyme, or even oregano. Also, I always add a bit of powdered garlic to the butter spread to get a caramelly undertone.
- Cheese – I opted for my favorite cheese combo: Philadelphia cream cheese, mozzarella, Gouda, and Parmesan. You can reduce this list according to your taste, or replace it with goat cheese, brie, or Gorgonzola for those who fancy extra piquancy.
- Butter – Butter is there solely for an aromatic finishing touch.
- Truffles – I used fresh black summer truffles from Italy. They are rather delicate-flavored and umami-packed. They have hints of chocolate, hazelnut, and garlic. You can use winter black, white, or any other truffle sort you have in hand.
Now, let’s make this luxury meal!
Step 1: Making the Dough
First things first, wake up the yeast by mixing it with some lukewarm water and a teaspoon of granulated sugar. While you wait for the frosty layer to appear, combine flour, ground rosemary, and salt in a big bowl. Now add the rest of the water, activated yeast, and olive oil.
Use a wooden spatula to connect the ingredients, it will be crumbly but don’t add more water. You can use a mixer with dough attachments to knead, but I always do it by hand. If you opt for the first option, mix it for 3–5 minutes and 10 or more for the second.
When you start, the dough will be hard, but be patient and knead it to a soft and silky texture. That’s the sign you started the gluten. Leave it covered with a dishcloth at room temperature for an hour or more to double its size. You can leave it in the oven with the light on, too, to cut the time in half.
Step 2: Rolling Out the Dough
Divide the dough into four same-sized balls, and leave on the counter covered with a dishcloth for 15 more minutes. They should reach about 50% of their size. Roll out each one into an oval-shaped crust of ½ inch thickness.
Roll them out directly on the parchment paper, so it’s easier for you to transfer them to the baking sheet later. Poke the dough a few times with a fork.
Step 3: Assembling the Pide
Start by spreading a spoonful of Philadelphia cheese through the middle of the crust. Top it with shredded Gouda and finish with sliced mozzarella. Fold the edges of the dough around the filling and pinch the ends to get the boat shape.
Brush the ends with water so they stick better. I also like to use water here to brush the edges, so they have a smoother texture, nicer color, and crispier crust. This simple step will give the pide the high-end look you’re aiming for.
Step 4: Baking
Arrange the pides on a baking sheet and bake them for circa 15 minutes, or until the edges are crispy and golden. The trick is to heat your oven well, like when you’re making pizza, to 425 °F (220 °C). You can bake it in a higher temperature setting, depending on your oven, I simply used the pizza program.
Step 5: Adding the Final Touches
While you’re waiting for the pide to bake, make a butter spread by combining butter, garlic powder, Parmesan, and sea salt. When it’s done, brush it with this blend fresh from the oven. Grate the black truffles and top the baked pide.
Using them fresh, you’ll keep all of their delicate flavor and aroma. Serve immediately so their taste doesn’t drive them off. Bon Appétit!
How to Store Pide with Truffles?
Keep the raw pide dough the same way you keep pizza dough, for three days in the fridge, or three months rolled out and frozen. When it comes to baked pide, in this combination of ingredients, it’s a must to serve it fresh from the oven.
Cheese has the best texture and flavor when freshly baked, but on a more important note, truffles will lose a part of their signature taste. If you still bake the pides in advance, don’t top them with truffles before you’re ready to serve them!
Pide with Truffles
Equipment
Ingredients
Dough
- 4 cups all-purpose flour (500 grams)
- 2 ¼ tsp dry yeast (7 grams) (That's one package.)
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tsp dried rosemary
- ⅓ cup olive oil 80 (milliliters)
- ⅚ cup lukewarm water (200 milliliters)
Filling
- 9 oz shredded Gouda (250 grams)
- 14 oz Mozzarella (400 grams)
- 7 oz Philadelphia cream cheese (200 grams)
- 2 pieces black truffles (grated)
Butter Spread
- 3 oz butter (80 grams)
- 4 tbsp Parmesan (grated)
- 1 tsp granulated garlic
- 1 tsp salt
Instructions
Making the Dough
- Wake up the yeast by mixing it with some lukewarm water (use half of the mentioned amount) and a teaspoon of granulated sugar.
- While you wait for the frosty layer to appear, combine flour, ground rosemary, and salt in a big bowl.
- Add the rest of the water, activated yeast, and olive oil. Use a wooden spatula to connect the ingredients, it will be crumbly but don’t add more water.
- Knead the dough for about 10 minutes by hand or for 5 minutes with the mixer.
- When you start, the dough will be hard, but be patient and knead it to a soft and silky texture.
- Leave it covered with a dishcloth at room temperature for an hour or more to double its size.
Rolling Out the Dough
- Separate the dough into four equal portions, and let them rest on the counter, covered with a kitchen towel, for an additional 15 minutes. They should approximately double in size.
- Roll out each portion into an oval-shaped crust with a thickness of about ½ inch.
- Flatten the dough directly onto parchment paper, making it simpler to move them to the baking sheet afterwards. Use a fork to pierce the dough a couple of times.
Assembling the Pide
- Begin by spreading a dollop of cream cheese, such as Philadelphia, down the center of the crust. Layer shredded gouda on top, followed by slices of mozzarella.
- Fold the dough's edges over the filling and pinch the ends to form a boat-like shape.
- Brush the ends with water to ensure they adhere properly. Additionally, brushing the edges with water will create a smoother texture, improved color, and a crispier crust. This effortless step will give your pide the polished appearance you desire.
Baking
- Arrange the pides on a baking sheet and bake them for circa 15 minutes at 425 °F (220 °C) or until the edges are crispy and golden.
Adding the Final Touches
- While you're waiting for the pide to bake, make a butter spread by combining butter, garlic powder, Parmesan, and sea salt.
- When it's done, brush it with this blend fresh from the oven.
- Grate the black truffles and top the baked pide. Serve immediately and enjoy!
