Pide filled with romanesco-ricotta

By MarieGlobetrotter
February 16, 2013
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Pide filled with romanesco-ricotta

Author Notes: I ate filled pide in Germany where there is a large Turkish community. I decided to try and make it myself but added a filling of my choice.I chose romanesco broccoli and ricotta, which is probably more Italian but I was quite satisfied with the result. You could also add some meat such as chorizo or prosciutto. MarieGlobetrotter

Makes: 4


  • 1 romanesco broccoli
  • 1 onion
  • 1 handful sun-dried tomatoes
  • 1 cup soft ricotta
  • salt and pepper
  • Olive oil
  1. For the dough: Dissolve sugar and yeast in milk and let stand for 5-10 minutes. Combine flour and salt in a bowl. Add yeast-milk mixture Knead by hand for 6-7 minutes. The dough must be quite elastic. Form a ball. Grease the ball with some olive oil, cover and let stand for 1-2 hours and let rise. It should double in size.
  2. Chop the romanesco broccoli in florets and wash them well. Cook the florets in boiling water for about 5 minutes. Drain well and set aside.
  3. Chop the onion and the sundried tomatoes. Whisk together ricotta, fresh thyme leaves, tomatoes, onion, and season to taste.
  4. Divide the dough into 4 equal pieces. On a floured surface, roll each ball into flat ovals. Transfer to a baking sheet.
  5. Preheat oven at 400 Fahrenheit.
  6. Spread equal amounts of ricotta mixture on each pide, leaving a 2cm border. Do the same with the romanesco and drizzle with olive oil. Fold the edges and pinch ends together to give the pide a boat-like shape.
  7. Bake for about 20 minutes Serve immediately


  • 1 tablespoon instant dry yeast
  • 100 milliliters warm milk
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon Sugar

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