Turkish Pide

Step 1

In a large bowl, mix 2 cups flour, 1 tsp yeast, and 1 tsp salt. Add 3/4 cup warm water and 2 tbsp olive oil; stir until a shaggy dough forms.

Step 2

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 30 minutes.

Step 3

Meanwhile, thinly slice 1 large potato and 1 medium onion. Toss with 1 tbsp olive oil and a pinch of salt.

Step 4

Preheat oven to 475°F (245°C). Punch down the dough, divide in half, and roll each into an oval about 1/4-inch thick.

Step 5

Spread the potato-onion mixture over the center of each oval, leaving a 1-inch border. Sprinkle 1/2 cup mozzarella over each.

Step 6

Fold the edges of the dough over the filling to form a boat shape, pinching the ends. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Step 7

Remove from oven, top with fresh dill (if you have it) and a drizzle of olive oil. Slice and serve warm.