Turkish pide with marinated artichokes, broccoli and cheese
MAKES 6
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HANDS-ON TIME 1 HOUR, OVEN TIME 15 MIN, PLUS PROVING
”Oklava, the first restaurant I opened, is named after the rolling pin traditionally used to make pastries and breads – including pide, this boat-shaped Turkish take on a flatbread or pizza. I love how versatile this recipe is – you can pretty much put anything that takes your fancy on a pide. This version is particularly good as it’s summery and surprisingly light, yet it carries some really punchy flavours.” – Selin Kiazim, chef and co-founder, Oklava and kyseri restaurants
Vegetarian
VEGETARIAN RECIPES
NUTRITION: PER SERVING
CALORIES 740KCALS
FAT 32.4G (13.9G SATURATED)
PROTEIN 23.3G
CARBOHYDRATES 84.2G (4.8G SUGARS)
FIBRE 9G
SALT 2.4G
Ingredients
2 x 280g jars marinated artichokes in oil, drained thoroughly and cut into quarters
Melted butter for brushing
6 tbsp tulum cheese
1 tbsp aleppo chilli flakes (from ottolenghi.co.uk, also sold as pul biber) or regular chilli flakes
¼ bunch fresh parsley, finely shredded
For the dough
360ml lukewarm water
12g fresh yeast or 7g sachet dried yeast
12g (about 1 tbsp) extra-virgin olive oil
1 tsp caster sugar
625g strong white bread flour, plus extra to dust
For the garlic cream
280g full-fat cream cheese (we used Philadelphia)
1 large garlic clove, finely grated
50g pecorino (or any hard cheese), grated
For the broccoli
1 broccoli head
50ml extra-virgin olive oil
Juice 1 lemon
1 green chilli, finely sliced
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