The Great Australian Bake Off

Something different than your usual pide recipe. 


  • Filling

  • 5 red capsicum

  • 2 red onions

  • 4 garlic cloves

  • 3 tsp smoked paprika

  • 2 tsp ground coriander powder

  • 1 tsp whole cumin seeds

  • 2 tsp sumac

  • 2 tsp pink salt

  • 1 mild sujuk sausage

  • 3 long red chillies, deseeded

  • Dough

  • 675g bread flour

  • 3 tbsp caster sugar

  • 3 tsp salt

  • 7g instant yeast

  • 440ml warm water

  • 1 1/2 tbsp extra virgin olive oil

  • Toppings post bake

  • 1/2 cup Persian fetta

  • 400g can chickpeas

  • 1 fresh pomegranate

  • 1 tsp sweet paprika

  • 1/4 tsp ground cinnamon

  • 1/2 tsp ground coriander

  • 1 tsp sea salt flakes

  • 1 bunch mint

  • 1 lemon


  • 1.

    For the dough, in a jug mix together the warm water, sugar and yeast. Wait till it’s frothy before using.

  • 2.

    In a bowl of a stand mixer sift together the salt and flour. Add the olive oil. Mix with a dough hook and add the yeasty water. Knead for 10 minutes in the bowl and then finish off by hand. Prove in a greased glass bowl for 30 minutes.

  • 3.

    For the filling, slice capsicum lengthways into 1/2cm-thick strips. Slice sausage into 2.5cm-length and 1/2 cm strips. Slice onions. Chop the garlic and chilli finely. In a large saucepan sweat the onions and then add garlic.

  • 4.

    Add capsicum and cook until soft. Add the sausage and sauté until it’s mostly cooked, about 4 mins. Cool the filling.

  • 5.

    For the crispy chickpeas, drain a can of chickpeas into a bowl. Add 1 tbs of olive oil and paprika, cinnamon, coriander powder and salt. Bake in the oven for 20 minutes or until crispy. Swirly them regularly. Once crispy, cool until needed.

  • 6.

    To assemble the pides, place a pizza stone in a cold oven and preheat to 240C.

  • 7.

    Split the dough into 12 balls. Working with two balls at a time, roll the balls out into a 20cm oval with fat sides in the middle.

  • 8.

    Once you move the dough to the pizza paddle (which is dusted with semolina) it will stretch to 25-30cm. Put the filling lengthways in the middle of the pide and then fold up the middle slides. Pinch the ends together to make a boat shape.

  • 9.

    Dust the pizza stone with semolina and slide the pide on. Cook for 10-12 minutes. Continue making and baking the others. Top the pide Persian fetta, mint, crispy chickpeas and pomegranate. 

  • 10.

    Serve on a board with lemon wedges.


This recipe has not been edited or tested by the Bake Off Food Department.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings