Warm, golden, and bursting with color, Turkish pizza is the kind of meal that makes your kitchen smell like sunshine. The aroma of olive oil and baked dough mingles with earthy spinach, tangy feta, and the bright sparkle of pomegranate seeds. It is comfort food that feels both rustic and vibrant. Loved for its balance between hearty and fresh, this dish captures the essence of Eastern Mediterranean cuisine: generous flavors, vivid textures, and that unmistakable feeling of sharing something wholesome.
A Taste of the Sun: The Anatolian Inspiration ☀️
In the heart of Anatolia, flatbreads have been a daily staple for thousands of years. Bakers once kneaded dough by hand in stone houses, firing it in clay ovens before topping it with whatever the season offered—herbs, greens, or salty cheese. This version of Turkish pizza carries that same ancient rhythm. The marriage of creamy feta, wilted spinach, and ruby pomegranate reflects how Turkish cuisine honors both the land and color itself. Pomegranate, long considered a symbol of abundance and life, brings a jewel-like sweetness that lifts the savory richness of the toppings. When shared with friends, every bite seems to tell a story of hospitality and simple luxury.
Ingredients 🍅
For the pizza dough (serves 4 as a main dish)
- 2 tsp dry yeast
- ½ tsp fine sugar
- 400 g wheat flour (type 812), plus extra for dusting
- 10 g fine sea salt
- 25 ml milk
- 40 ml olive oil, plus extra for brushing
- About 200 ml lukewarm water
For the topping
- 700 g fresh spinach
- Olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- Sea salt flakes and freshly ground black pepper
- 250 g feta cheese, crumbled
- 25 g pine nuts
- Seeds of 1 pomegranate
Preparation 👩🍳
- In a small bowl, combine yeast, sugar, and a little warm water. Stir and let rest in a warm place for 15 minutes until bubbly.
- Sift flour and salt into a bowl. Make a well in the center and pour in the yeast mixture. Add milk, olive oil, and enough water to form a smooth dough.
- Knead for 10 minutes until elastic, coat lightly with olive oil, and place in a clean bowl. Cover with a damp cloth and let rise for 90 minutes.
- Meanwhile, remove spinach stems and wash the leaves. Place them in a pot, cover, and cook for 4 minutes until wilted. Drain well, press out extra moisture between two plates, and roughly chop.
- Heat 2 tbsp olive oil in a pan, sauté onion on low heat until soft, then add garlic, spinach, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until most of the liquid evaporates.
- Preheat the oven to 210°C with baking trays or stones inside. Divide the dough into 4 balls, roll out each on a floured surface, and place on lightly floured trays. Cover loosely with plastic wrap and rest for 30 minutes.
- Spread the spinach mixture evenly over each base, top with crumbled feta, and drizzle lightly with olive oil. Bake for 5 minutes.
- Sprinkle pine nuts on top and bake another 3 minutes, until golden and crisp.
Serving Tip 🍋
Scatter the pomegranate seeds over the hot pizzas just before serving. The burst of sweet-tart juice against the creamy feta makes every bite unforgettable. Serve with a fresh salad, a drizzle of extra-virgin olive oil, and maybe a glass of chilled ayran or white wine. Perfect for a summer evening or a cozy autumn dinner.
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