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Pide with four cheeses
Serves 4 Starters and mains
Ingredients
- 1tbsp dry yeast
- 1tsp sugar
- 300g plain (all-purpose) flour, plus extra for dusting
- 150g strong flour
- 50ml milk
For the four-cheese filling
- 2tsp chopped oregano
- 4tbsp each four different cheeses, such as feta, kasar (or provolone or mozzarella or any semi-hard yellow cheese), tulum (or aged ricotta or any sharp crumbly white cheese) and gorgonzola (or any piquant mouldy cheese)
- 1 egg
For the topping
- 2 large tomatoes
- 2 green Bull's Horn peppers (or 1 large green pepper)
- 4 eggs
- 2tbsp vegetable oil
- spoon salad (see recipe, right), to serve
Method
Dissolve the yeast in 50ml lukewarm water. Stir in the sugar and set aside for 5 minutes. It should start to form bubbles.
Sift the flours into a mixing bowl, make a well in the middle and pour in the yeast mixture and the milk. Knead the dough for 10 minutes, or until it reaches earlobe softness. Cover the bowl with a damp cloth and rest for 30 minutes to let the dough rise.
Add 1tsp salt to the dough and knead for 3 minutes. Place the dough on a floured work surface and form it into a cylinder. Then cut it into four equal pieces. Rest for another 10 minutes.
Meanwhile, preheat the oven to 200°C/400°F/Gas 6. If you have a pizza stone or tile, place it in the oven. or leave your baking tray in the oven so it will preheat.
Crumble the four cheeses together in a mixing bowl. Break the egg into the bowl and fold it through the cheeses. Pick the oregano leaves off the stalk and finely chop, then stir the oregano through the cheese mixture.
Place the dough on the floured work surface and, with floured hands or a rolling pin, flatten it into an oval about 30cm x 20cm and 5mm thick. Repeat with the remaining dough.
Spoon a thick strip of cheese filling into the middle of each oval, leaving a 5cm gap around the edge. Fold over the two longer edges so they touch the filling but don’t cover it. Join the folded edges at the top and bottom to make a boat shape. Press each end into a point and twist to close tightly.
Finely slice the tomatoes. Halve the pepper, remove the stalk and seeds, and finely slice. Put six slices of tomato and four slices of pepper on each pide, and break an egg into the middle.
If you are using a baking tray, take it out of the oven and put a piece of baking paper over it. Dust the baking paper with a little flour. If you are using a pizza stone or tile, sprinkle a little flour on it. Place the pides on the baking paper (or stone or tile) and brush the tops with oil. Bake for 15 minutes or until golden brown. Serve warm with a spoon salad.
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