Cheese Pide with Mushrooms - Kasarli Pide

Preparing the Dough

1. Sift the flour in a bowl then add the yeast and warm water.
2. Mix together until combined then add the salt to the bowl.
3. Gently mix with your fingers to form a dough, it will be sticky at that stage.
4. Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
5. Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size up.
6. Start to prepare the mushroom and cheese filling while the dough is rising.

Preparing the Mushroom and Cheese Filling

1. Melt the butter in a pan and saute the onions on medium heat until soft.
2. Add the mushrooms and then saute for a few minutes before adding the peppers.
3. Sautée the peppers for a minute and then add the tomatoes, salt, freshly ground black pepper, and chili flakes (if using).
4. Cook for a few more minutes, remove from the heat and let it cool down for 10 minutes while portioning and resting the dough.

Making the Pide

1. Preheat the oven to 220° C - 430° F (fan oven).
2. Divide the dough into 4 equal pieces (approx 160 grams each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
3. Roll one of the dough balls into an oval shape 15 cm x 35 cm (about 6”x13”) size and ½ cm (0.2”) thickness.
4. Spread ¼ of the mushroom filling evenly over the dough, leaving a 1 ½ cm border at the edges.
5. Sprinkle on ¼ of the cheese, fold the border over the filling and then pinch the top and bottom end together.
6. Repeat the same for the remaining 3 dough balls.
7. Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
8. When the oven is hot enough, place the trays in the oven and cook for 20 minutes or until the filling is cooked and the pastry is lightly browned.
9. If you want to top your pide with an egg, add it at the last 5 minutes of the cooking time for medium-cooked eggs or 10 minutes for well-done eggs.
10. When the pides are cooked, generously brush the crust with butter and slice before serving.