Turmeric Chicken Pide


Aug 22, 2023

1 min read

250 gr Pizza dough (per pide)
250 gr Anchor Food Professional IQF extra stretch + Mozzarella
150 gr Pizza sauce
100 gr Turmeric roasted chicken breast
30 gr Diced Courgette
30 gr Roast red capsicum
6 sprigs Fresh coriander
15 ea Baby spinach
50 gr Tinned chickpeas, drained
1 Tbspn Zaatar spice
3 Tbspn Coriander yoghurt
Coriander Yoghurt:
1 ea Shallot, fine diced
2 cups Fresh coriander, finely chopped
500 ml DeWinkel Natural Yoghurt
2 Tbsp Chopped fresh mint
1/4 tsp Ground coriander
1 ea Lemon zest and juice
    Flake sea salt, freshly ground pepper
Turmeric roasted chicken:
2 x 200 gr Chicken breast
2 tspn Turmeric
1 tspn Ground coriander seed
    Olive oil
    Cracked pepper
  1. Roll the pizza/pide dough into a 15cm x 30cm oval.
  2. Evenly spread pizza sauce onto the base working from the inside to the outside leaving a 2-3 cm for the crust.
  3. Evenly spread Mozzarella cheese over the tomato base, working from the outside inwards to the center.
  4. Roast and slice the chicken.
  5. Deep fry the drained chickpeas and season with salt, pepper and zaatar spice.
  6. Top the pizza with, roast red capsicum, baby spinach, chicken and diced courgette.
  7. Fold over borders and twist the ends to secure (crimp edges if desired).
  8. Paint edges with olive oil and bake in oven @250°C for 6 mins.
  9. Cut pide into thick slices and top with coriander, spiced crispy chickpeas and coriander yoghurt.
  10. Serve with lemon wedges if desired.
Coriander Yoghurt:
  1. Combine all ingredients and season to taste.
Turmeric roasted chicken:
  1. Add turmeric, pepper, coriander and olive oil and rub into the chicken breast.
  2. Cover and leave to marinate overnight.
  3. Pan fry to seal the chicken and roast in an oven at 160c for 10–15 mins.
  4. Cool and slice chicken ready to top the pide.
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