Mantarlı Pide

Mantarlı Pide (Mushroom) in a Pizza Oven

Nationwide (urban Turkey) · open boat

Mantarlı pide has spread across Turkey's pide restaurants over the last two decades — a concession to mushroom-obsessed urban palates that has become entirely legitimate. Button or portobello mushrooms sautéed in butter with garlic, layered with grated kaşar, baked until the cheese pools into the mushroom crevices. The trick is pre-cooking the mushrooms until their liquid fully evaporates — skip this step and the base turns soggy. Finished with parsley and a brush of butter on the rim.

What sets it apart — The quality of the mushroom sauté is everything — deeply browned mushrooms with evaporated juices beat raw mushrooms every time. An umami-loaded boat that stands up to any meat version.

How many pides?

makes 4 × 210g balls
840 g total dough

The dough · baker’s %

Flourstrong white / 00500 g
Water63% hydration315 g
Salt10 g
Instant yeast×1.25 active-dry · ×3 fresh2.5 g
Olive oil10 g
Sugarfeeds the yeast5 g

Bake

320-370°C · 600-700°F6-8 min

Standard open boat. The pre-cooked mushrooms mean the bake is mostly about melting the cheese and crisping the base — nothing raw to worry about.

Serving ritual

Eat hot. The cheese firms quickly — mantarlı pide does not hold at room temperature the way a meat pide does.

Ferment & prep: Mix, bulk-ferment 1.5 h, ball, rest 20 min before shaping.

Filling — scaled for 4

Button or portobello mushrooms, sliced400 g
Kaşar or low-moisture mozzarella, grated280 g
Butter (for sautéing and finishing)60 g
Garlic, minced4
Parsley, chopped (add after baking)20 g
Salt, black pepperto taste

Mantarlı · Mushroom and cheese

Sauté the mushrooms in butter with garlic until they release their liquid and it fully evaporates — raw mushrooms will steam the dough soggy. Season well. Spread over the dough with the grated cheese layered on top. Bake. Scatter fresh parsley the moment it leaves the oven; brush the rim with butter.