Filled Mediterranean Pide
Photography by Becky Nunes.
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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!