Chicken and sausage pide

Name: Chicken and sausage pide
Ingredients: 25 g fresh yeast; 1 teaspoon sugar; 250 ml warm water; 500 g flour; 1 teaspoon salt; 2 tablespoons oil; 1 chicken breast (300 g); 1500 ml water; 4 thin sausages (300 g); 1 roasted red pepper (150 g); 280 g drained jarred mushrooms; 150 g drained canned corn; 100 g ketchup; 200 g semi-hard cheese

Pasta/Pizza - Chicken and sausage pide by Ileana C. - Recipia

Chicken and sausage pide are a kind of Turkish pizza, oval-shaped with twisted edges. In this version, yeasted dough holds boiled chicken, sausages, mushrooms, corn, roasted pepper and cheese, while the edges brown in the oven. I aim for the dough to stay soft and elastic after kneading. Prep: 45 minutes. Cook: 125 minutes. Rest: 60-105 minutes. Total time: 230-275 minutes. Serves: 6. About 680 kcal and 35 g protein per serving.

Ingredients

25 g fresh yeast
1 teaspoon sugar
250 ml warm water
500 g flour
1 teaspoon salt
2 tablespoons oil
1 chicken breast (300 g)
1500 ml water
4 thin sausages (300 g)
1 roasted red pepper (150 g)
280 g drained jarred mushrooms
150 g drained canned corn
100 g ketchup
200 g semi-hard cheese

Preparation

1. Mix the yeast with the sugar and warm water. When the yeast softens, add the flour, salt and oil. Knead for 10 minutes, then cover the dough and leave it to rise for 1 hour. 2. Boil the chicken breast in 1500 ml water for 1 hour, until cooked through. Take it out, leave it to cool a little and cut it into pieces. 3. Cut the sausages into pieces and fry them in a pan for 5 minutes, until lightly browned. Peel the roasted pepper and cut it into pieces. Drain the mushrooms and corn. 4. Divide the dough into 6 pieces. Roll them out into ovals and twist the edges. Divide the ketchup and filling between the 6 bases in layers, then sprinkle over the cheese. 5. If you have time, leave the filled bases to rise for another 45 minutes; this step is optional. 6. Bake two pide at a time for 20 minutes at 200°C, until browned. Repeat with the other two pairs.

Notes

I serve them with a green salad, without any other side dish. For a meat-free filling, replace the chicken and sausages with 300 g mushrooms and 100 g olives; the dough contains gluten, and the cheese contains dairy. Keep the pide in the fridge for up to 3 days and reheat them in the oven. Drain the mushrooms and corn well so the base doesn't get soggy. A meaty roasted pepper is easier to peel once it has cooled; if the pieces are very wet, pat them dry before putting them on the dough. To time them for a meal, I start the dough an hour before I prepare the fillings, so it has time to rise.