The Italians know how to prepare a killer pide.
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.
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.
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.
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.
Brush the pides with oil. Cook for 20-25 min, until golden. Garnish with rocket leaves and rocket pesto.
For the grilled marinated eggplant, slice the eggplant and roast them in a pan with oil.
When they are cooked, put them in a bowl and cover them with oil, balsamic vinegar, salt, chilli, garlic and parsley.
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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