Garlic & Rosemary Pide


Aug 22, 2023

1 min read

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)
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
    Flake sea salt
Pide Dough:
  1. Mix yeast with warm water and sugar, leave to the side for 10 mins to activate.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
  1. Roast new potatoes with rosemary, salt and olive oil in the oven at 200ºC until slightly golden brown.
  2. Turn oven up to 250ºC to cook pide.
  3. Roll out pide dough and top spread over haloumi suce approximately 5cm from edges. 
  4. Sprinkle over mozzarella, scatter potatoes & rosemary; bake for 6–8 minutes.
  5. Finish and garnish with crispy fried potato or artichoke, crumble over fetva and drizzle with extra virgin olive oil.


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