Chunky mushroom Turkish pide
YOU WILL NEED
250g strong white bread flour 1 x 7g sachet fast-action dried yeast ½ tsp caster sugar ½ tsp salt 150ml warm water 2 tbsp olive oil, plus extra for brushing 2 red peppers, finely chopped 500g mushrooms, finely chopped 1 tbsp olive oil 1 red onion, peeled and finely sliced 2 garlic cloves, peeled and grated
1-2 tbsp harissa paste or tomato paste 1 tbsp smoked paprika 2 tsp ground cumin Small bunch of fresh parsley, finely chopped 1 lemon Salt and black pepper
DIRECTIONS
■ Add the flour, yeast, sugar and salt to a bowl and mix to combine. Add the water and 1 tbsp olive oil and mix together.
■ Knead well for 10 minutes by aggressively bashing the dough on to a floured surface, punching and turning it and folding repeatedly, until smooth and springy. Put in a bowl, cover loosely and leave to rise for 1 hour, or until at least doubled in size.
■ Place a frying pan over a high heat and add 1 tbsp olive oil. Add the peppers and mushrooms to the hot oil with a big pinch of salt. Fry for 10 minutes, stirring regularly, until the water has evaporated and the vegetables are cooked down and starting to turn golden.
■ Add half of the onion to the pan and cook for 5 minutes. Add the garlic into the pan. Add the harissa or tomato paste and stir well, then add the spices and stir again. Remove from the heat.
■ Stir half of the parsley through the mixture. Taste and season. Halve the lemon and squeeze in the juice of half. Set aside to cool.
■ Heat the oven to 200°C/180°C/Gas Mark 6. Tip the risen dough on to a clean surface, roll it into a log and cut it into 4 equal pieces. Roll each piece into an oval about 10cm wide and 20cm long. Transfer to a lined baking sheet.
■ Spoon the filling over the middle of each oval, leaving a 2cm dough border around the edges. Fold the edges up and over the filling around the edges of the pides and pinch together at the ends to create boat shapes.
■ Press a little to make sure the edges stick to the filling and don’t flare out during baking. Brush with olive oil and bake for 15-20 minutes, until the dough is deep golden, and the bottoms are crisp.
■ Put the rest of the onion slices into a small bowl. Squeeze over the juice of the lemon half and toss to coat. Mix the leftover parsley with the lemon and onion.
■ Remove the baked pides from the oven and top them with the onion and parsley mixture. Slice each pide diagonally into 3 pieces and serve.
TOP TIP: Pides look like boat-shaped Turkish versions of pizza, their sides gathered up and pinched together to hold a thick layer of delicious filling. Swap out the vegetables for anything you have in the fridge.
Both recipes from BOSH! on a Budget by Henry Firth and Ian Theasby, HQ, £16.99