Pizza and Turkish flatbreads
This recipe is made by filling yeasted dough with spinach and Kashar cheese, then baking it until golden. This meat-free savory flatbread is an easy addition to a brunch spread.
Dissolve the fresh yeast in warm water and let it foam for 10 minutes. Add the salt to the flour, then knead in the yeast mixture to make a soft dough. Cover it and let it rise in a warm place for 70 minutes, until doubled in size.
Mix the spinach leaves with the Kashar cheese and olive oil.
Shape the dough into a boat, fold up the edges, and spread the filling down the center.
Bake in an oven preheated to 220°C / 430°F for 20 minutes, until the edges are deep golden.
Squeeze the spinach well before adding it to the filling; otherwise, it can make the pide base soggy and leave it undercooked. Do not extend the baking time; remove it when the edges are deep golden. Contains gluten (wheat flour) and milk.
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