Two Cheese, Tomato and Capsicum Pide

, from Issue #84. May, 2019
Photography by Josh Griggs.
Two Cheese, Tomato and Capsicum Pide

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