Vegetarian Pide Recipe

I lived in Turkey for 2 years and left part of my heart on those baked hills overlooking the Mediterranean sea. My colleague and friend Cenk, took me for my first pide in a busy popular place in Fethiye. Melt in the mouth and topped with feta and seasoned lamb crumbs, I still remember the taste from the oven.
These are nothing like that! My version, vegetarian and homebaked, was devoured at lunch topped with parsley. The sauce is aubergines, courgettes, carrots, celery, tomatoes and more for a soft richness and the crust light and crisp.
Here is the recipe a homage to Turkey inspired by the flavours we love.

Ingredients for Pide base:

300g strong white bread flour

1 tsp fast action yeast

1 tsp caster sugar

2 tbsp olive oil

100 mls warm water

3 tbsp milk

1 tsp sea salt

Mix all together and knead for 10 minutes. Leave to rise in a lightly oiled bowl covered with a damp tea towel in a warm place for at least 2 hours.

When doubled in size, knock back and divide into 4 balls on a floured work surface. Roll out each ball of dough into an oval shape. Fill with cooled filling almost to the edges. Then fold up the edges. At the ends of the ovals, twist into a point. Brush with egg wash and bake in a hot oven ( 220 degrees C) for 10 - 15 minutes.

Serve warm or cold.

Ingredients for Vegetarian Filling

1 red onion, diced

4 cloves garlic, finely chopped

2 sticks of celery, diced

2 carrots, diced

1 aubergine, diced

1 courgette, chopped

1 tin of diced tomatoes

1 cup vegetable stock

1 tbsp tomato puree

1 tsp brown sugar

1/2 tsp cinnamon

2 tsp balsamic vinegar

Simmer these all together in a large saucepan with the lid on for about 2 hours (you can also do in a slow cooker as an alternative)

Once cooked and reduced, blend gently so that it still has texture.

Use as pide topping, as described above. I sprinkled a mixture of parmesan and cheddar grated, on top of each one too before baking.