Turkish pide with mushrooms

Served with a side of crunchy salad, enjoy Nadia's delicious Turkish pide with mushrooms is a brilliant autumn recipe that is perfect for weekend grazing.

By Nadia Lim
  • 15 mins preparation
  • 15 mins cooking
  • Serves 3
  • Print


  • 2 Turkish flatbreads (300-350g in total)
  • 2 clove garlic, crushed
  • 2 tablespoon extra virgin olive oil, plus extra to serve
  • 1/2 cup plain hummus
  • 2 tablespoon roughly chopped parsley, plus extra to serve
  • 1 medium red onion, finely sliced
  • 250 gram (about 5) large flat mushrooms, finely sliced
  • 125 gram fresh or aged mozzarella
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon sumac – optional


  • 1
    Preheat the oven to 200oC fanbake. Grease two oven trays or line them with baking paper.
  • 2
    Place one flatbread on each tray. Brush each with the olive oil and sprinkle with crushed garlic, then top with a thin layer of hummus.
  • 3
    Scatter the chopped parsley and red onion across the two breads then evenly cover with sliced mushrooms.
  • 4
    Tear mozzarella into small pieces and dot over the top of the flatbreads. Season well with freshly ground salt and pepper then sprinkle over the chilli flakes. Bake both trays in the oven for 15 minutes or until the cheese is bubbling and the mushrooms are cooked.
  • 5
    Remove from oven, drizzle a little olive oil over the top, sprinkle with a pinch of chopped parsley and dust with sumac. Cut pide into thick slices and serve with a side of crunchy salad.


  • Serves 2-3 as a light meal - Look for artisan flatbreads as they will crisp up nicely in the oven just like homemade bread.

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