Something different than your usual pide recipe.
For the dough, in a jug mix together the warm water, sugar and yeast. Wait till it’s frothy before using.
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.
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.
Add capsicum and cook until soft. Add the sausage and sauté until it’s mostly cooked, about 4 mins. Cool the filling.
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.
To assemble the pides, place a pizza stone in a cold oven and preheat to 240C.
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.
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.
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.
Serve on a board with lemon wedges.
This recipe has not been edited or tested by the Bake Off Food Department.
Trending This Week