Preparation

Southern BBQ has always been about low and slow, but nobody said leftovers had to be. This pide takes that smoky, sauced pork and gives it a second act on a boat-shaped Turkish flatbread that's as fun to eat as it is to make.

Preparation

1. Preheat your oven to 450°F with a pizza stone or baking sheet inside.
2. Divide the dough into two portions and roll each into an oval about 12 inches long.
3. Mix the Greek yogurt with minced garlic and spread evenly over each oval, leaving a 1-inch border.
4. Warm the pulled pork with BBQ sauce until just heated through.
5. Distribute the pork down the center of each pide, then top with mozzarella and pickled jalapeños.
6. Fold up the long edges and pinch the ends to create the traditional boat shape.
7. Transfer to the hot stone and bake for 12-15 minutes until the edges are golden and blistered.
8. Brush the crust with melted butter and sprinkle with za'atar immediately after removing from oven.
9. Top with fresh cilantro and serve with lime wedges.

Why this works: The cool, tangy yogurt base cuts through the richness of the BBQ sauce, while the pickled jalapeños add brightness that leftover pork desperately needs. The za'atar-butter finish ties everything together with an earthy, herbal note.