Two Cheese, Tomato and Capsicum Pide (v)

Depending on the size you make them, this is enough for 3 large pide or several individual ones.

1½ cups plain flour

¼ teaspoon sea salt

1 teaspoon instant dried yeast

175ml tepid water

1 large egg, size 7, lightly whisked

2 tablespoons chopped fresh oregano

100 grams aged cheddar, grated

150 grams mozzarella, grated

sea salt and ground pepper

1 green capsicum, thinly sliced

3 tomatoes, sliced

1 large egg yolk, size 7

2 tablespoons sesame seeds

DOUGH: Combine the flour, salt and yeast in a large bowl. Pour in the water and use a fork to combine and make a sticky dough.

Turn out on a floured bench and, with floured hands, knead gently for a couple of minutes, adding a little more flour if needed, until it becomes smooth and pulls away from the bench easily.

Place in a lightly greased bowl and cover with a tea towel. Leave to rise until the dough doubles in size (about 1 hour).

Preheat the oven to 200°C fan bake. Line a large flat baking tray with baking paper.

Divide the dough into three equal pieces. Roll out each one on a lightly floured bench to an oblong approximately 30cm x 15cm. Place on the baking tray.

Fold over the edges and pinch together to make a border. Press each end into a point and twist to close tightly.

FILLING: Stir the egg, oregano and both cheeses together in a bowl and season with salt and pepper. Divide the filling among the pide then top with the sliced tomatoes and green capsicum.

TOPPING: Brush the borders with egg yolk and sprinkle over the sesame seeds.

Bake for about 20 minutes, or until puffed and golden. MAKES 3 PIDES