Pizza and Turkish flatbreads
This vegetable-filled pide brings together abundant summer zucchini, eggplant, peppers, and tomatoes on thin yeasted dough. It is a light dish made with plenty of olive oil. It keeps its flavor after cooling, so it travels well in a picnic basket or lunchbox and works for breakfast.
Add the dry yeast and sugar to the warm water and wait 10 minutes, until foamy.
Add the flour, olive oil, and salt to the foamy mixture and knead for 8 minutes, until a soft dough forms.
Wrap the dough in plastic wrap and let it rest in a warm place for 15 minutes.
Dice the zucchini, eggplant, red bell pepper, tomato, and onion, then toss with olive oil.
Divide the dough into six pieces and shape each into an oval. Spread the vegetable mixture, Kashar cheese, and thyme over each piece, then fold the edges in slightly.
Bake in an oven preheated to 220°C / 430°F for 15 minutes, until the edges are golden brown.
Do not chop the vegetables too finely, or they may release water in the oven and make the dough soggy; diced vegetables work better. Allergens: wheat (gluten) and milk/dairy (Kashar cheese).
Tarifte önerilen 15 dakikalık mayalanma süresi mutfağım sıcak olduğu için fazlasıyla yetti, hamur güzelce kabardı. Fırında da tam 15 dakikada kenarları koyu altın rengine döndü, dakika dakika uydu.
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