The boat shape of a pide is not only for looks: the folded edges stop the topping running out. Draining the topping serves the same purpose. Do both and the pide keeps its shape in the oven.
Ingredients
For the dough
For the mixture
For the top
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes, add the flour, salt and olive oil and knead. Prove for 1 hour.
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Make the topping
Mix all the topping ingredients raw and leave in a sieve for 10 minutes to drain.
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Heat the oven
Set the oven to 250 degrees and heat the tray inside it.
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Roll
Divide the dough into 4 pieces and roll each into a long oval.
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Spread the topping
Spread the topping down the middle, leaving two fingers clear at the edges.
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Fold the edges
Fold the clear edges over the topping and pinch the two ends to a point.
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Bake
Bake on the hot tray for 20 minutes. Brush with butter as it comes out.
Tips
- Do not pre-cook the topping; raw, it cooks with the dough and gives its liquid to it.
- Deseed the tomato, as most of the liquid comes from there.
- Brush with butter the moment it leaves the oven; hot dough absorbs it.
Nutrition
Values are per serving and approximate.