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Cheese Pide

For 1 Pide


500°F - 550°F

cook time

3-4 minutes


Pide Dough

2oz sliced Provolone or more
4oz Ricotta or more
1oz grated Parmigiano Reggiano or more

High quality, syrupy aged balsamic vinegar



Roll pide dough out as directed. Line middle of the dough with sliced provolone cheese, ensuring to leave a 1.5” gap between the filling and the edges around the dough. Then layer with ricotta. Sprinkle with grated parmigiano reggiano. Fold as directed and cook in the Cru until golden brown.

Once out of the oven, drizzle balsamic vinegar on top of cheese layer.


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