Garlic & Rosemary Pide
Recipes
1 min read
Ingredients
Pide Dough:
| 2 | kg | Plain flour |
|---|---|---|
| 1 | tsp | Flake sea salt |
| 28 | gr | Brewers yeast (or dried/fresh yeast) |
| 1 | tbsp | Caster sugar |
| 2 | L | Warm water, tepid |
| 3 | tbsp | Olive oil |
Haloumi base:
| 200 | gr | Mainland Special Reserve Haloumi |
|---|---|---|
| 60 | gr | Mainland Grated Parmesan |
| 100 | gr | Anchor Food Professionals IQF Mozzarella |
| 1 | tbsp | Crushed garlic |
Bechamel sauce base:
| 100 | gr | Anchor Butter |
|---|---|---|
| 100 | gr | Plain flour |
| 1 | ea | Anchor Blue Top Milk (alternatively use Anchor Food Professionals Culinary Cream instead of bechamel base) |
Build:
| 300 | gr | Pide dough |
|---|---|---|
| 80 | gr | Mainland Special Reserve Creamy Feta |
| 100 | gr | Haloumi sauce |
| 2 | sprigs | Rosemary, chopped |
| 100 | gr | New potatoes, sliced rounds |
| Olive oil | ||
| Rosemary | ||
| Flake sea salt |
Method
Pide Dough:
- 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.
Haloumi base| Bechamel sauce 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.
Build:
- 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.
