Instructions

Instruction for the Bread:

1. In a large bowl add all the ingredients for the pizza bread, that is, the flour, yeast, sugar, salt and olive oil. Combine and well together. Add lukewarm water by parts and knead to form a smooth and supple dough.
   Keep kneading the dough for a while ( 7 – 10 mins) as this is of utmost importance as the dough elasticity and gluten formation is enhanced by kneading.
   In case you are using Active Dry Yeasts instead of Instant yeasts remember to proof the yeast by mixing the yeast and the sugar with some lukewarm water. Let it rest for 5-10 mins to allow to foam up.
2. Rub a little oil in your palms and dab it over the dough. Cover the dough with a damp kitchen towel and keep the aside to proof in a warm place for 1 or 2 hours.
3. Pre-heat Oven to a 180° C or 350° F. Prepare the baking tray by lining it with parchment paper or baking sheet.

Instruction For the Chicken Filling  :

1. For the chicken mince filling heat the butter in a skillet over medium- high heat. Add the finely chopped onions. Saute for a while till they become translucent in colour before adding 1 tbsp of garlic paste or finely minced garlic. Saute for another 2-3 mins. Next add the chicken mince, lower the flame to a medium and stir frequently to evenly cook the chicken for 4- 5 mins.
2. Add in the diced tomatoes, the ground black pepper, paprika and ground cumin. Add salt to taste. Cover and cook for another 5 -6 mins or until meat is done and the tomatoes have softened.
3. Open cover and add the bell peppers, the marinara or pizza sauce, adjust the salt. Cook for 1 -2 mins before switching off the flame. Remove from heat and sprinkle the chopped parsley, oregano herbs, ricotta cheese and lime juice if you are using any.

Instruction For the Vegetable Filling  :

1. For the vegetarian filling heat the 1 Tbsp of butter in a skillet over medium-high heat. Add the finely chopped onions and minced garlic. Saute for a bit till they care light golden brown in colour. Add the Marinara sauce (or pizza sauce). Sprinkle a dash of chilli flakes, salt to taste and a pinch of dried or fresh oregano herb. Transfer to a bowl and keep ready for assembling.
2. Heat the remaining 1 Tbsp of butter in the same skillet and saute all the vegetables for 1-2 minutes.
3. Keep stirring frequently and add in the ground black pepper, red chilli flakes and ground cumin. Add salt to taste. Cook for 2 -3 mins before switching off the flame. Remove from heat and sprinkle the chopped parsley, oregano herbs and the ricotta cheese. Mix together.

Instruction for Assembling the Pide:

3. Pre-heat Oven to a 180° C or 350° F. Prepare the baking tray by lining it with parchment paper or baking sheet.
4. Take the dough out from proofing. By now it should have doubled in size. Cut it into 4 equal parts. Take one part of the dough and roll it out into an oval shape with the help of a rolling pin. Gently pick the oval pide base and place it on the baking sheet.
5. Place one-fourth of the meat (or the vegetable) mixture over the pide base and spread it evenly except leaving 1 INCH EDGE OF THE DOUGH ALL AROUND.

   FOR THE VEGETABLE PIDE –  Place one-fourth of the onion- garlic Marinara Sauce/Pizza Sauce over the pide base and spread it evenly except leaving 1 INCH EDGE OF THE DOUGH ALL AROUND.  Top it over with the sauteed vegetable mix.

6. Now fold the sides of the edges over the filling and pinch the two sides to form a pointed boat shape. This will help in encasing the filling.
7. Brush some beaten egg over and around the edges. You may even sprinkle some sesame seeds if you feel like.
8. Bake at 180° C or 350° F for 15 – 18 mins or until golden brown.
9. Remove from the oven and brush the sides with melted butter and serve hot.