Spinach Pide Flatbread


 

  • 1 9-ounce proprietary dough ball (this mix recipe can make 3 Pide)
  • ⅓ cup red onions, chopped fine
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups blanched spinach, (IQF frozen)
  • ⅓ cup canned artichoke hearts chopped in nickel and quarter sized pieces
  • 5 heaping tablespoons whole-milk ricotta
  • 5 heaping tablespoons grated Parmigiano Reggiano
  • Salt and pepper to taste
  • 1 egg
  • 3 cherry tomatoes for each pide quartered
  • 1 tablespoon grated Asiago or Parmigiano for the top of each pide
  • Extra virgin olive oil after the oven
Procedure: Cook the onions with the olive oil in a 475-degree oven for 5 minutes or sauté in a pan until transparent.
Place all ingredients (except dough) including the onions in a large bowl and stir together.
Season with salt and pepper to taste.
Form a narrow football shape with the dough balls using your hands by stretching and pulling. The dough should be approximately 12 inches long by 5 to 6 inches wide at the center.
Place on a parchment covered sheet pan. (2 pide will fit down a half sheet pan)
Place 7 to 8 heaping tablespoons of the spinach artichoke mix down the length of the dough leaving 1 inch on each side and 2 inches at each end to tie a knot.
For the knot, first fold over each side of the Pide running the length of the dough to form a small wall (it will look like ships hull).
Gently grab the end of the dough with one hand while your other hand is on the dough near the spinach mix.
Very gently begin pulling the dough with your right hand while holding the pide with your left. You should be able to get 4 to 6 inches of dough for the knot- if you “can-knot”, you will need to bring dough from the sides of the pide toward you or push the filling back.
Take the excess pulled dough with your right hand, twist and form a dough circle around your left index finger.
Now push the end through the circle in your left hand to form a knot. Even if you have just a little dough to peek through, you will be able feed it through. If you have a lot of dough to start with, you may use two fingers which is much easier. Just remember “knot” to pull too much or the dough will rip.After the knots are tied, twist each knot in opposite directions for eye appeal.
Break egg in a bowl and add 3 tablespoons of water and mix with a fork.
Using a brush, egg wash the entire length of the pide. This will give it a nice shine.
Add the tomatoes on the pide. (Optional: sprinkle poppy or sesame seeds on the egg wash for dramatic effect.)
Place in a 495-degree oven for20 to 25 minutes until the dough is golden brown and the mix is cooked through.
Spritz with a rope of extra virgin olive oil and serve.
ENJOY YOUR MEAL

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