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Chicken and Mushroom Pide

Chicken and Mushroom Pide

Author: Laura Bais
This is your sign to try some Middle Easter-induced cuisine! It's crunchy, creamy, and loaded with rich spices and flavors.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 35 minutes
Rest Time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine Mediterranean, Turkish
Servings 4 pieces
Calories 1207 kcal

Equipment

  • 1 Rolling Pin
  • 1 Baking sheet
  • 1 Saucepan

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 garlic powder
  • ⅓ cup olive oil (80 milliliters)

Chicken Mushroom Sauce

  • 18 oz chicken breast (500 grams)
  • 18 oz mushroom mix (500 grams)
  • 3 cups chicken broth (700 milliliters)
  • ½ cup heavy cream (120 milliliters)
  • 2 tsp butter
  • to taste spices: salt, pepper, garlic powder, smoked paprika, cumin, coriander, chili flakes, cardamom, nutmeg, cloves (This is optional)

Toppings

  • 4 tbsp parmesan (60 grams)
  • 9 oz mozzarella (250 grams)

Butter Spread

  • 2 tbsp butter
  • 4 pieces garlic cloves
  • a pinch sea salt
  • 1 tsp basil

Instructions
 

Kneading the Dough

  • First, activate the yeast by combining it with lukewarm water and sugar. Allow it to sit for 5 minutes until bubbles form.
  • In a large bowl, mix together all-purpose flour, salt, and garlic powder, and then incorporate the remaining water and activated yeast. Use a wooden spatula or mixer with dough attachments to combine the ingredients. The mixture will be crumbly at first.
  • Next, add olive oil and knead the dough for 10 minutes or more, either by hand or using a mixer. The dough will transform from hard and crumbly to soft, smooth, and non-sticky.
  • Cover with a dishcloth and let it rest at room temperature for at least 1 hour, allowing it to double in size.

Making the Chicken-Mushroom Sauce

  • Cut the chicken breasts into small cubes and cook them in a medium-heated wok, grill, or pan with some butter. Season with salt, pepper, and powdered garlic, and cook until golden brown.
  • Remove the chicken and cook sliced mushrooms in the same pan until they also turn golden brown.
  • Get the chicken back in along with mushrooms, and add the spice mix, as well: smoked paprika, chili flakes, cumin, cardamom, coriander, nutmeg, and cloves.
  • Wash it in chicken broth and sprinkle some more salt and pepper to taste. Simmer the sauce lightly and keep adding bouillon until the chicken is tender and the mushrooms have a melt-in-mouth texture,
  • Finally, stir in heavy cream to achieve a silky consistency, then remove from heat.

Rolling Out the Dough

  • Knead the dough briefly and divide it into four equal portions. Shape each portion into a ball, cover with a kitchen cloth, and let them rest for 15 minutes.
  • Roll out each ball directly onto parchment paper into an elliptical shape, roughly ½ inch thick. Pierce the dough with a fork a few times, then sprinkle parmesan cheese in the center.
  • Layer the chicken and mushroom sauce on top, followed by mozzarella slices.
  • Fold the edges of the dough over the filling and twist or pinch the ends to secure the shape while baking. Brush the edges with beaten egg to help them stick together. Repeat with the remaining dough portions.

Baking the Pides

  • Place the prepared pides on a baking sheet and bake in a preheated 470°F (240°C) oven for about 15 minutes.
  • In the meantime, chop the garlic and fresh basil. Mix them with butter and sea salt and leave the spread in the fridge to stiffen.
  • Pides are ready when the crust turns golden and the cheese melts nicely. Brush the crust with a butter-garlic blend and that’s it! Bon appétit!

Notes

The uncooked dough can be kept in the refrigerator for up to 3 days; simply wrap it in plastic wrap or place it in an airtight container. To freeze, shape the dough into pides, wrap them securely, and store them in the freezer for up to 3 months. Conveniently, there's no need to thaw them; simply add your toppings and bake.
While freshly baked pides are undeniably the best, you can store leftovers in an airtight container or wrapped in aluminum foil for a day or two. However, the texture may become chewy and somewhat gummy, and the flavor won't be as delightful as when they're fresh.

Nutrition

Serving: 1pieceCalories: 1207kcalCarbohydrates: 110gProtein: 62gFat: 58gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 193mgSodium: 1948mgPotassium: 1139mgFiber: 7gSugar: 7gVitamin A: 1188IUVitamin C: 2mgCalcium: 441mgIron: 7mg
Keyword chicken pide, mushroom pide, pide, turkish pizza