The Great Australian Bake Off

The Italians know how to prepare a killer pide. 


  • Dough

  • 3 tbsp instant yeast

  • 3 tsp caster sugar

  • 900g plain flour

  • 450g strong flour

  • 150ml milk

  • 450ml lukewarm water

  • 3 tsp table salt

  • 800g pecorino Romano, grated

  • Rocket pesto

  • 4garlic cloves

  • 2 tsp pink sea salt flakes

  • 160g pine nuts, toasted

  • 240g rocket

  • 200g Parmigiano Reggiano

  • 6 tbsp lemon juice

  • 200g light extra virgin olive oil

  • Grilled marinated eggplant

  • 2.5kg eggplants

  • 500ml light extra virgin olive oil

  • 500ml balsamic vinegar

  • 200g chopped parsley

  • 1 head of garlic

  • Pinch sea salt flakes

  • 2 tsp ground hot chilli

  • Filling

  • 200g fresh oregano

  • 600g haloumi, grated

  • 600g vine-ripened cherry tomatoes

  • Pinch cracked black pepper

  • 400g wild rocket leaves, to serve


  • 1.

    For the dough, preheat the oven to 200C. Put in 150ml of lukewarm water, the yeast and sugar. Leave for 5 minutes. Put the sifted flours and salt in a bowl and add yeast, remaining water (300ml) and milk.

  • 2.

    Knead it with the dough hook for 5 min (if it’s too dry add more water). Rest for 30 min, covering the dough with a wet cloth. Mix in the dough 400g of grated pecorino Romano.

  • 3.

    Divide the dough into 12 balls (200g each) and rest them for 10 min. Take one ball and using a rolling pin stretch it to an oval about 30 x 20 cm wide and 5 mm thick.

  • 4.

    Spoon some rocket pesto in the middle of the oval (leave a 5 cm gap around the edges). Add pecorino and haloumi, aubergines, pepper. Fold the 2 edges and join the folded edges at the bottom and top and press the twist. Add the cherry tomatoes.

  • 5.

    Brush the pides with oil. Cook for 20-25 min, until golden. Garnish with rocket leaves and rocket pesto.

  • 6.

    For the grilled marinated eggplant, slice the eggplant and roast them in a pan with oil.

  • 7.

    When they are cooked, put them in a bowl and cover them with oil, balsamic vinegar, salt, chilli, garlic and parsley.

  • 8.

    For the rocket pesto, roast the pine nuts. Pulse garlic and salt in a food processor. Add the pine nuts and pulse a few times. Add rocket and process until finely chopped. Add parmesan, lemon juice and oil.


This recipe has not been edited or tested by the Bake Off Food Department.

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