Spinach and Black Olive Pide
Servings: 4
Total Time: 1 hour 45 minutes
Ingredients
THE DOUGH:
1 cup whole milk, room temperature
1 packet (2 1/4 tsp) active dry yeast
3 cups all-purpose flour plus a little extra
1 tsp salt
1 TBSP plus 1 tsp olive oil
THE TOPPINGS:
1 TBSP olive oil
10 ounces baby spinach
zest and juice from 1 lemon
1/4 tsp salt
1 tsp ground cumin
1 tsp freshly ground black pepper
8 ounces white cheddar cheese, shredded
1 cup whole pitted black olives, roughly chopped
Directions
1. Mix the milk and yeast together in a large mixing bowl. Stir in the flour, salt, and 1 TBSP of olive oil. Continue to stir until a dough is formed then transfer to a lightly floured surface and knead by hand for about 5 minutes. Form the dough into a ball and transfer to a large clean mixing bowl. Drizzle 1 tsp of olive oil on top of the dough then flip the dough around a couple times to coat in the oil. Loosely cover the bowl and set aside to rise until doubled in size, about 1 hour.
2. Preheat oven to 425° F. Lightly flour a baking sheet and set aside.
3. Heat 1 TBSP of olive oil in a saute pan over medium-high heat. When the oil is hot add the spinach and cook, stirring often, until wilted, about 2 minutes. Take off the heat and stir in the lemon zest, lemon juice, salt, cumin, and freshly ground pepper.
4. Punch down the dough and separate into 4 equal size pieces. Form each of the pieces of dough into a an oval shape roughly 10x4-inches and place on the baking sheet.
5. Spread the spinach evenly down the center of each dough oval leaving a 1/2-inch edge all the way around. Sprinkle the cheese and black olives on top of the spinach. Pinch the edges of the dough up to form a crust all the way around and pinch the ends into a point (they should end up looking like boats with the filling in the center).
6. Bake in the preheated oven for 15 to 17 minutes or until crust is golden brown.
2. Preheat oven to 425° F. Lightly flour a baking sheet and set aside.
3. Heat 1 TBSP of olive oil in a saute pan over medium-high heat. When the oil is hot add the spinach and cook, stirring often, until wilted, about 2 minutes. Take off the heat and stir in the lemon zest, lemon juice, salt, cumin, and freshly ground pepper.
4. Punch down the dough and separate into 4 equal size pieces. Form each of the pieces of dough into a an oval shape roughly 10x4-inches and place on the baking sheet.
5. Spread the spinach evenly down the center of each dough oval leaving a 1/2-inch edge all the way around. Sprinkle the cheese and black olives on top of the spinach. Pinch the edges of the dough up to form a crust all the way around and pinch the ends into a point (they should end up looking like boats with the filling in the center).
6. Bake in the preheated oven for 15 to 17 minutes or until crust is golden brown.
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