I made pides this morning for dinner tonight and perfect to make on a weekend ready for a busy weeknight ahead.
I tweaked my kitchenaid pizza dough recipe for the pides and they are so soft and fluffy and full of flavour, and you can add or omit anything you like.
Lamb mince or shredded chicken, paprika and cumin is a total winner too and if you can find kaseri cheese at your local delicatessen I highly recommend using that, but I just went with what we had on hand and my kids devoured them.

Ingredients –
440g plain flour
1 tablespoon of Lowan instant dried yeast
1 tablespoon sugar
180ml lukewarm water
80ml of warm milk
40g melted butter
1.5 teaspoons salt

Filling –
1 cup of grated tasty cheese
1 cup of grated mozzarella cheese
2 eggs whisked
3 rashers of finely diced middle bacon
3 button mushrooms finely sliced
1/4 green capsicum finely diced
1/2 brown onion thinly sliced
Salt & pepper
Lemon wedges to serve

*extra knob of butter for rubbing on the pides once baked.

Method –
To the large bowl of a kitchenaid or stand mixer add all the dough ingredients and mix on speed 2 for 10 minutes. Place the dough in a large oiled bowl for 20-30 minutes or until doubled in size.
Cut the dough into 8 equal portions, roll into balls and place on a tray, cover with a tea towel and rest for 15-20 minutes.
Preheat oven to 200c fan forced and while the dough is resting add both your cheese, eggs, bacon and salt and pepper in a bowl and mix to combine.

Roll a dough ball into a thin large oval shape with a rolling pin and using your fingertips roll each side towards the centre leaving a gap for the filling and pinch the ends. Add your filling to the centre, repeat with all dough and place on a baking paper lined tray and bake for 20 minutes.

Remove from the oven and carefully rub the dough with a cold knob of butter, and serve hot. If making in advance I just store in a large container in the fridge and reheat in the oven or microwave and we served with a Greek salad.

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