Bringing together summer's zucchini, eggplant, pepper and tomato on a thin yeasted dough, this olive-oil-forward vegetable pide is a light, satisfying dish. It keeps its flavour once cold, making it easy to pack for a picnic, a lunchbox or a breakfast spread.
Add the dry yeast and sugar to the lukewarm water and let it foam for 10 minutes.
Add the flour, olive oil and salt to the foamy mixture and knead for 8 minutes until soft.
Cover the dough and let it rest in a warm spot for 15 minutes.
Dice the zucchini, eggplant, red pepper, tomato and onion, then toss with olive oil.
Divide the dough into six and shape into ovals, scatter the vegetable mix, kaşar cheese and oregano on top and fold the edges in slightly.
Bake in an oven preheated to 220°C for 15 minutes until the edges turn golden.
Do not chop the vegetables too finely, or they will release liquid in the oven and make the dough soggy; diced pieces work better. Allergens: contains wheat (gluten), milk and dairy (kaşar cheese).
Leave out the kaşar cheese and the pide becomes vegan; in that case, drizzle a little extra olive oil over it right out of the oven to prevent dryness.
Admin DadaGastro · verified in test kitchenTarifte 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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