Filled Mediterranean Pide

From issue #9.
Photography by Becky Nunes.
    Filled Mediterranean Pide

    An easy meal can be put together from the deli counter and a loaf of good bread. There are many antipasti ingredients available in jars from good supermarkets and food stores. Keep them in the pantry for the makings of a quick meal.

    Serves: 4 - 6

    INGREDIENTS

    1 loaf pide bread approx 24 cm round or 1⁄2 a large rectangular loaf
    2 tablespoons tomato pesto, tapenade or other paste
    100 grams sliced salami
    240 gram jar char-grilled artichoke hearts, drained
    100 grams stuffed green olives
    1 red capsicum, roasted, peeled and sliced
    150 gram fresh mozzarella in whey, drained and sliced

    METHOD

    Preheat the oven to 200°C
    Cut the bread in half horizontally. Spread the pesto or tapenade on the base and cover evenly with the salami. Top with the artichoke hearts. Cut the olives in half and scatter between the artichokes. Lay the roasted capsicum strips on top then cover everything with the slices of mozzarella. Season with freshly ground pepper and a pinch of salt.

    Place the other piece of bread on top. Wrap the whole loaf in tin foil and seal well. Transfer to a baking tray and place in the oven. Put another baking tray on top of the bread to lightly weigh it down.

    Cook for 20-25 minutes or until the mozzarella is melted and the filling is hot. Remove from the foil and cut into wedges. Serve with a salad if desired. Serves 4-6

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