Turkish Pizza


April 13, 2017

By: Sarah

This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 3-4 Servings


Cornmeal, for dusting

12 ounces Whole-Wheat Pizza Dough

1 teaspoon plus 1 tablespoon extra virgin-olive oil, divided

1½ cups grated fontina, or Monterey Jack cheese

1½ cups diced tomatoes, (2 medium)

1 cup diced sweet onion, such as Vidalia (1 medium)

2 tablespoons minced seeded jalapeno pepper, (1 pepper)

2 ounces sliced pastrami, diced ( ½ cup), optional

Freshly ground pepper, to taste

⅓ cup fresh flat-leaf parsley leaves, torn


1Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.

2Prepare Whole-Wheat Pizza Dough, if using.

3On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.

4Sprinkle cheese over the crust, leaving a ½-inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.

5Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.


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