That's right, we've got a pide for everyone.
For the dough, in a mixer with the dough hook attachment. Add both flours and to one side of the bowl add yeast, and sugar and to the other side add salt.
Stir together briefly and then add 50ml olive oil and mix briefly. Slowly add 550ml of water and if the dough looks dry add more of the remaining 50mls. Knead on low/med for 5mins.
Place into a bowl coated in olive oil, cover and let it rise in a warm place for 30mins.
For the filling, in a large frypan over med heat add olive oil, chopped onion, and capsicum and cook for 5min or until capsicum is soft. Add garlic and cook for 1 min. add cumin, paprika and pepper and stir though toasting the spices for about 30 seconds.
Add tomato paste, sundried tomatoes, olives and spinach. If the mixture looks too dry add a 1/4 cup of water.
To assemble, make dough and rise in a warm spot for 30mins. While the dough is rising start to cook the filling and cool. Once the dough has risen, scoop out onto a floured surface. Weigh the dough and divide by 12 even pieces (about 139g each).
Roll each piece into a ball and put on a lined baking tray and cover with a clean tea towel while you roll out the first one. Shape ball into a small log and roll up and down the longer side until you have a 30cm long oval shape.
Fill with cooled filling and sprinkle with pine nuts and feta leaving a boarder of 4cm either side of the dough. Fold each side inward but leaving a gap of about 4cm down the middle. Roll each end into a point to make a boat shape and pinch each end together.
Pick up the pide and place on a baking paper lined baking tray fitting 3 pides per sheet making sure they do not touch. Brush with olive oil and sprinkle with nigella seeds. Bake in the oven at 200c for 15mins. Once out of the oven sprinkle with pomegranate arils.
This recipe has not been edited or tested by the Bake Off Food Department.
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