Turkish Crown Ring Pizza with Sucuk and Cheese

This Turkish crown ring pizza is a showstopper: a golden, pull-apart ring of chewy dough topped with a tangy tomato sauce, melted kaşar cheese, spicy sucuk, and fresh vegetables. The ring shape makes it perfect for sharing—just pull apart slice after crispy, cheesy slice.

The dough is easy to make, and the toppings are endlessly customizable. Whether it's a weeknight dinner or a party centerpiece, this pizza delivers on flavor and visual appeal.

This crown ring pizza takes the classic Turkish pide and turns it into a shareable, pull-apart ring. The dough is soft and chewy, the crust is golden and crisp, and the toppings are a savory mix of kaşar cheese, sucuk (a spicy Turkish sausage), tomatoes, and green peppers.

The ring shape is created by placing an inverted bowl in the center of the dough, giving you a natural well for the toppings. Bake it until the cheese is bubbly and the edges are crunchy, then slice and serve. It's a fun, interactive dinner that's easier than it looks.

Ingredients

Why this recipe works

The ring shape isn't just for looks—it creates a larger surface area for the toppings to cook evenly, while the exposed dough edges get extra crispy.

The inverted bowl technique ensures a perfect, uniform ring without any special pans. The dough is enriched with olive oil, which gives it a tender crumb and a golden crust that stays chewy even after baking.

The combination of kaşar cheese, sucuk, tomatoes, and peppers is a classic Turkish flavor profile. Kaşar cheese melts beautifully and has a mild, buttery taste that pairs well with the spicy sucuk and the acidity of the tomatoes. The dough is allowed to rise for 45 minutes, which develops the gluten and gives the crust its characteristic chew.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese with a mild, salty flavor. It melts exceptionally well, making it ideal for pizza. If you can't find it, a good-quality mozzarella or a mix of mozzarella and provolone will work.

Sucuk is a spicy, garlicky Turkish sausage that is usually sliced and pan-fried before adding to dishes—here it goes on raw and cooks in the oven.

The dough is forgiving: if it feels too sticky, add a little more flour; if it's too dry, add a splash of warm milk. You can also let the dough rise in the refrigerator overnight for a more developed flavor. The sauce is simple—tomato paste, olive oil, oregano, salt, and sugar—but you can add a pinch of red pepper flakes for heat.

• kaşar cheese: substitute with shredded mozzarella or a mix of mozzarella and provolone for a similar stretchy melt.
• Turkish sucuk: use sliced pepperoni or a spicy dry-cured sausage like chorizo for a similar flavor.
• all-purpose flour: bread flour works well for a chewier crust; use an equal amount by weight.
• dried oregano: dried thyme or a pinch of dried basil can replace oregano in the sauce.

Equipment

• Large mixing bowl
• Wooden spoon or dough scraper
• Clean kitchen towel
• Rolling pin
• Parchment paper
• Inverted cereal bowl
• Pastry brush
• Baking sheet or pizza pan