Pide is a great way to elevate your pizza offering across your menu, selling as a shared dish for the table, by the slice, or mix ‘n’ match slices. Using a simple pizza dough along with seasonal and local ingredients, this pide gives you a point of difference and wow factor at a low cost while adding a perception of value for your diners. In this recipe I have created a modernised version of cheesy garlic bread, ramping up the ooze and stretch factor with our Anchor Food Professionals IQF Mozzarella while still keeping the squeak of our Mainland Haloumi. Use this cheese sauce as an alternative to tomato based pizzas, giving yourself and your team a clean slate to be creative and make your own signature pide.
- 2kg plain flour
- 1 tsp flake sea salt
- 28g brewers yeast (or dried/fresh yeast)
- 1 tbsp caster sugar
- 2L warm water, tepid
- 3 tbsp olive oil
Mix yeast with warm water and sugar, leave to the side for 10 mins to activate.
Add flour to mixer bowl along with salt and mix together. Make a well in the middle and add olive oil and yeast mixture. Mix until dough comes away from the sides of the bowl. Leave in a warm spot covered until doubled in size.
Weigh out dough into 300g portions. Roll out on flour and a little semolina to stop it from sticking. Transfer to a pizza tray to be topped.
- 200g Mainland Special Reserve Haloumi
- 60g Mainland Grated Parmesan
- 100g Anchor Food Professionals IQF Mozzarella
- 1 tbsp crushed garlic
Bechamel sauce base
- 100g Anchor Butter
- 100g plain flour
- 1L Anchor Blue Top Milk
- (alternatively use Anchor Food Professionals Culinary Cream instead of bechamel base)
For bechamel; melt butter in a saucepan and add the flour: add the milk and continue whisking until sauce is thickened and free of lumps.
Grate Mainland Haloumi and add to bechamel along with the Anchor Food Professionals IQF Mozzarella, Mainland Parmesan and garlic. Season to taste and cool the sauce ready for service.
- 300g pide dough
- 80g Mainland Special Reserve Creamy Feta
- 100g haloumi sauce
- 2 sprigs rosemary, chopped
- 100g new potatoes, sliced rounds
- Olive oil
- Flake sea salt
Roast new potatoes with rosemary, salt and olive oil in the oven at 200ºC until slightly golden brown.
Turn oven up to 250ºC to cook pide.
Roll out pide dough and top spread over haloumi suce approximately 5cm from edges.
Sprinkle over mozzarella, scatter potatoes & rosemary; bake for 6–8 minutes.
Finish and garnish with crispy fried potato or artichoke, crumble over fetva and drizzle with extra virgin olive oil.
Why not run a pide special on your menu? It’s a great way to showcase limited, seasonal or local ingredients in a modern way and with a point of difference. It’s a wow factor your guests are sure to be raving about and more importantly tell their friends about!Download the recipie