Loaded pide

Name: Loaded pide
Ingredients: 500 g flour; 20 g fresh yeast; 375 ml warm water; 1 tablespoon sugar; 1 teaspoon salt; 2 tablespoons oil; 1/2 teaspoon oregano; 80 g brie; 80 g cow’s milk telemea; 80 g kashkaval; 80 g summer sausage; 150 g bell pepper; 50 g pitted olives; 100 g cherry tomatoes; 100 g mushrooms; 100 g sausages; 1 egg

Pasta/Pizza - Loaded pide by Zenobia O. - Recipia

Loaded pide, a Turkish stuffed flatbread, is served hot for lunch or dinner, with cheese, salami and vegetables on browned dough. The filling softens in the oven, and the edges take on color. I cut it into pieces and serve it with sauce, though mine lost their boat shape. Prep: 25 minutes. Cook: 20 minutes. Rest: 1 hour. Total time: 1 hour and 45 minutes. Servings: 4. Approximately 940 kcal and 35 g of protein per serving.

Ingredients

For the dough

500 g flour
20 g fresh yeast
375 ml warm water
1 tablespoon sugar
1 teaspoon salt
2 tablespoons oil
1/2 teaspoon oregano

For the topping

80 g brie
80 g cow’s milk telemea
80 g kashkaval
80 g summer sausage
150 g bell pepper
50 g pitted olives
100 g cherry tomatoes
100 g mushrooms
100 g sausages
1 egg

Preparation

1. Dissolve the yeast in the warm water. Sift the flour into a bowl and add the yeast, salt, sugar, oregano and oil. Knead for 8-10 minutes, until you have a fairly firm dough. 2. Cover the bowl and leave the dough to rise for an hour, until it has doubled in size. 3. Divide the dough into 4 pieces. Roll each piece out longer than it is wide, lift the edges and twist the ends to shape boats. Beat the egg and brush it over the dough. 4. Top each piece with 80 g brie, 80 g crumbled cow’s milk telemea, 80 g sliced summer sausage, 150 g sliced bell pepper, 50 g pitted olives, 100 g cherry tomatoes cut in half, 100 g sliced mushrooms and 100 g sliced sausages. 5. Bake at 220°C for 15-20 minutes, until the edges are golden. Sprinkle 80 g kashkaval over the pide during the last 5 minutes of baking. Serve hot.

Notes

Start the dough about an hour and a half before the meal. Slice the mushrooms thinly and halve any large tomatoes, and if the telemea is very salty, use 50 g instead of 80 g. Serve the pides hot with your favorite sauces. You can replace the summer sausage with 80 g ham; the dough contains gluten, and the filling contains dairy and egg. Keep them in the fridge for no more than 3 days and warm them briefly in the oven before serving.