Depending on the size you make them, this is enough for three large pide or several individual ones.
INGREDIENTS
Dough
1½ cups plain flour
¼ teaspoon sea salt
1 teaspoon instant dried yeast
175ml tepid water
Filling
1 large egg, size 7, lightly whisked
2 tablespoons chopped fresh oregano
100 grams aged cheddar, grated
150 grams mozzarella, grated
sea salt and ground pepper
1 green capsicum, thinly sliced
3 tomatoes, sliced
Topping
1 large egg yolk, size 7
2 tablespoons sesame seeds
METHOD
Dough: Combine the flour, salt and yeast in a large bowl. Pour in the water and use a fork to combine and make a sticky dough.
Turn out on a floured bench and, with floured hands, knead gently for a couple of minutes, adding a little more flour if needed, until it becomes smooth and pulls away from the bench easily.
Place in a lightly greased bowl and cover with a tea towel. Leave to rise until the dough doubles in size (about 1 hour).
Preheat the oven to 200°C fan bake.
Line a large flat baking tray with baking paper.
Divide the dough into three equal pieces. Roll out each one on a lightly floured bench to an oblong approximately 30cm x 15cm. Place on the baking tray.
Fold over the edges and pinch together to make a border. Press each end into a point and twist to close tightly.
Filling: Stir the egg, oregano and both cheeses together in a bowl and season with salt and pepper. Divide the filling among the pide then top with the sliced tomatoes and
green capsicum.
Topping: Brush the borders with egg yolk and sprinkle over the sesame seeds.
Bake for about 20 minutes, or until puffed and golden. Makes 3 pides
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.