Made from a whole wheat dough rolled thin and topped with grated courgette, pepper and tomato, this pide is baked with just a light amount of kaşar cheese. Its vegetable-forward, modestly cheesy composition makes it both heart-friendly and suitable for a diabetic-conscious dinner.
Knead the yeast, water, salt and olive oil with the whole wheat flour and let it ferment for 40 minutes.
Drain the grated courgette, finely chopped pepper and grated tomato, then mix with a little olive oil.
Roll out the fermented dough thin and spread the vegetable mix and a light amount of grated kaşar cheese over it.
Bake in an oven preheated to 210°C until the edges turn golden.
Slice, sprinkle with parsley and serve.
Drain the vegetable mixture well; leftover liquid will keep the dough soggy as it bakes and the base won't brown. Allergens: contains gluten (whole wheat flour) and milk (kaşar cheese).
If you salt the vegetables lightly and drain them 10 minutes before baking, the excess water that transfers to the dough is reduced almost entirely.
Admin DadaGastro · verified in test kitchenTam buğday unu bulamadığım için yarı yarıya normal unla karıştırdım, hamur biraz daha esnek açıldı ama lif oranı elbette düştü. Kaşarı da azaltıp yerine az miktarda lor peyniri ekledim, tuzu dengelemek için tuzu yarıya indirdim.
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