We are big fans of pizzas and even have our own Happy Pear vegan pizzas for sale all around Ireland. So we loved the idea of making Pide; a delicious Turkish flatbread. Traditionally made with a yeast dough, we have adapted it to use a quick easy dough so this recipe only takes 25 mins from start to finish!
Takes 25 minutesminutes
250gself raising flour
Small pinch salt
4tbspPesto of choice – we used our Happy Pear Sun-Dried Tomato pesto
Quick fire cashew feta;
3tbsplemon juicejuice of 1 small lemon
4tbspnon dairy milk
Good Pinch of salt and black pepper
1small Courgette -150g
Mint & chilli oil;
1small fresh chilli
Preheat oven to 250 C Fan assisted
Boil the cashews for 10 mins. Drain and rinse well and set aside.
While the cashews are boiling make your dough; into a mixing bowl add the flour and water along with a small pinch of salt. Mix the flour, water and the salt together in a bowl and bring together to a rough dough. Transfer it to a lightly floured surface and knead for 5-10 minutes until it forms a nice smooth elastic dough, smooth to the touch. You could alternatively use a stand mixer with a dough hook for 4-5 minutes.
Peel the courgette into long thin ribbons using a wide peeler ; approx 16 – 20 slices. Leave asparagus whole, trimming stalk so they are about 10cm
Mix the pesto and tomato paste together
To make the cashew feta; add the cashews to a high speed blender along with the milk, lemon juice and ⅓ tsp of salt and blend till smooth, remove and set aside. rinse the blender, then make the mint and chili oil.
Divide the dough into 2 balls. Roll each dough into approx 30 x 20cm oval shape and transfer to two lightly oiled baking trays.
To assemble the pide;
Spread approx 4 Tbsp or half of the pesto tomato mixture over each dough, leaving 3cm uncovered all the way around.
Add 4-5 tsp of feta dotted over the pesto.
Toss the asparagus and courgette ribbons in 1 tbsp of oil and pinch of salt. Roll up 2 ribbons of courgette each,into little swirls.
Add the courgette rolls and asparagus over the feta covering the pesto and feta, keeping the asparagus lined up at an angle, making a nice pattern.
Fold back the uncovered dough all the way around, making a canoe shape, leaving the filling mostly uncovered. Pinch the pastry at both ends to keep it sealed during baking. Bake for 10 -12 mins until the dough is nice and golden. Rotate the trays once during cooking so it cooks evenly.