Cod Pide

Ingredients for 3 servings:

• 400 g flour
• 6 tbsp extra virgin olive oil
• 1 pinch(s) of sugar
• ½ tsp salt
• 1 packet of dry yeast
• 150 ml water, possibly more
• ½ tsp dill, dried
• Flour for the work surface
• 300 g double cream cheese
• e.g. milk
• 1 tsp liquid honey
• e.g. salt and pepper
• ½ tsp turmeric powder
• 3 tsp dill, dried
• 1 tsp chili powder
• 1 tsp mustard, medium hot
• possibly natural yogurt to soften
• 170 g cod fillet(s) or other fish
• 1 medium-sized bell pepper(s)
• 150 g cheese, e.g. Gouda, possibly more

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Turkish pizza boats

Mix all the ingredients for the dough. The dough should form a smooth “lump.” Then place it in a sealable bowl and let it rise in a warm place for 1 hour. After rising, the dough should be dotted with fine bubbles and be easy to roll out. While the dough is rising, combine all the ingredients for the sauce and season to taste. The sauce should be thick enough to spread easily on the crust. Add the milk only a little at a time and stir well before adding more. Kids’ version: If children are eating with you, take some of the sauce and dilute it with natural yogurt. In my case, I mixed 1 teaspoon of sauce with 3 teaspoons of natural yogurt. Instead of the bell peppers, I thinly sliced ​​2 cherry tomatoes. Thaw the fish and cut it into fingertip-sized cubes. Wash the bell peppers, deseed them, and remove the white inner strips. Then cut the bell peppers into thin strips, about 0.5 cm thick. Grate the cheese and set aside. Line the baking sheets with parchment paper. Then place the dough on a floured surface and shape it into a log. Divide this log into 7 roughly equal-sized pieces, and form these pieces into balls. Flatten one ball slightly and shape it into an oval, then roll it out flat and to a thickness of about 1 cm. Fold up the edges to create a 1 cm high edge. Pinch the ends together to create a rounded point. This will then look like a small boat – pide in Turkish. Continue this process until you have 7 boats. Spread 1.5 tablespoons of the sauce on each pide and smooth it out, making sure it is as evenly distributed as possible. Place the pepper strips or tomato slices on top of the sauce and arrange the fish on top. Finally, sprinkle with grated cheese. Place the trays with the pide in the oven and bake for about 20-25 minutes at 210°C. It’s best to adjust the temperature according to your oven. The pide are ready when the cheese is completely melted and lightly browned, and the fish meat is white.