Description
A thin and crispy vegetarian Turkish pizza topped with finely chopped tomatoes, peppers, onions, fresh parsley, and warm spices. Light, flavorful, and perfect for a quick lunch or casual dinner.
Ingredients
Units
Scale
- 2 cups (250 g) all purpose flour
- 3/4 cup (180 ml) warm water
- 1 teaspoon (3 g) active dry yeast
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) salt
- 2 medium ripe tomatoes (about 300 g), finely chopped
- 1 medium red bell pepper (about 150 g), finely chopped
- 1 small onion (about 100 g), finely chopped
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (1 g) ground cumin
- 1/2 teaspoon (1 g) black pepper
Instructions
- Preheat oven to 475°F (245°C) and place a baking tray or pizza stone inside to heat.
- In a bowl, mix chopped tomatoes, red bell pepper, onion, parsley, tomato paste, 1 tablespoon olive oil, paprika, cumin, and black pepper until evenly combined.
- In another bowl, combine flour, yeast, salt, warm water, and remaining 1 tablespoon olive oil. Knead for about 8 minutes until smooth. Let rest for 30 minutes.
- Divide dough into 2 portions. Roll each portion very thin into a round shape.
- Spread a thin layer of the vegetable mixture evenly over each rolled dough.
- Transfer to the hot tray and bake for 8 to 10 minutes until edges are golden and slightly crisp.
- Remove from oven, cool slightly, slice or fold, and serve warm.
Notes
- Drain excess liquid from the vegetable mixture to prevent a soggy crust.
- Roll the dough as thin as possible for authentic texture.
- Reheat leftovers in a hot oven for 5 minutes to restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg