Dairy-Free Cheese Pide
Get ready to savor the irresistible charm of Dairy-Free Cheese Pide, a plant-based twist on the traditional Turkish flatbread that will have everyone reaching for seconds. This recipe combines a golden, airy crust with a rich, creamy dairy-free cheese filling, all brought to life with bursts of fresh parsley and juicy cherry tomatoes. Perfectly seasoned and baked to perfection, these "bread boats" are as beautiful as they are delicious. With just 20 minutes of prep time, this easy, vegan-friendly dish is ideal for weeknight dinners, appetizers, or sharing with friends at your next gathering. Dairy-free, flavorful, and delightfully satisfying—this modern take on a classic pide is sure to become a new household favorite!
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Recipe Information
Ingredients
- 1 cup warm water
- 2.25 teaspoons active dry yeast
- 1 teaspoon sugar
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1.5 cups dairy-free cheese
- 0.25 cup chopped fresh parsley
- 1 cup cherry tomatoes, halved
- salt and pepper to taste
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for about 5 minutes until it becomes frothy to activate the yeast.
In a large bowl, mix together the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Stir the mixture until it forms a rough dough, then turn it out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside to preheat as well.
Once the dough has risen, punch it down and divide it into two equal parts.
Roll each piece into a long oval or boat shape on a floured surface.
Transfer the shaped dough onto a piece of parchment paper for easy transfer later.
Spread a thin layer of dairy-free cheese down the center of each dough, leaving a border around the edges.
Top with chopped parsley and halved cherry tomatoes. Season with salt and pepper to taste.
Fold over the edges of the dough towards the filling, pinching the ends to seal and create the traditional 'boat' shape.
Carefully slide the parchment paper with the pide onto the preheated baking stone or baking sheet.
Bake for 15-20 minutes until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven, let cool slightly, slice, and serve warm.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 12.8 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1992 mg | 153% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
