Turkish Cheese Pide

To make Turkish Cheese Pide gluten-free, substitute the ready dough with a gluten-free pizza dough or a homemade gluten-free dough made from almond flour or a gluten-free flour blend. Ensure that all other ingredients, including the cheeses, are gluten-free as well.

Turkish Cheese Pide pairs wonderfully with a fresh salad, such as a cucumber and tomato salad, or a yogurt-based dip like tzatziki. You can also serve it with pickled vegetables for a tangy contrast.

Yes, you can store leftover Turkish Cheese Pide in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 180°C for about 10 minutes or until warmed through, which will help maintain the crispy crust.

If you don't have feta, mozzarella, or cottage cheese on hand, you can substitute with ricotta cheese for a creamy texture or a blend of cream cheese and shredded cheddar for a different flavor profile. Just ensure the cheese is well-seasoned to enhance the overall taste.

To make Turkish Cheese Pide from scratch, start by preparing your dough using flour, yeast, water, and salt. Allow it to rise, then roll it out into ovals. Fill with a mixture of cheeses, fold the edges, and bake at 220°C for about 15 minutes until golden. Brush with olive oil and sprinkle with sesame seeds before serving.