Turkish Beef Pide

For 2 servings

• strong bread flour250 g
• fast action dried yeast1/2 tsp
• salt1/2 tsp
• olive oil1 tbsp
• warm water150 ml
• beef mince150 g
• onion, finely chopped1/2
• garlic clove, crushed1
• paprika1/2 tsp
• Salt and pepper, to taste
• mozzarella, grated60 g
• egg1
• Fresh parsley, to serve

1. 1

   In a large bowl, mix the flour, yeast and salt. Make a well in the centre and add the olive oil and warm water, mixing until it comes together into a rough dough.

2. 2

   Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic - the dough should spring back slowly when pressed.

3. 3

   Place the dough in a lightly oiled bowl, cover with a damp tea towel or clingfilm, and leave in a warm place for 45 minutes to 1 hour, until roughly doubled in size.

4. 4

   While the dough proves, mix the beef mince, onion, garlic, paprika, salt and pepper together in a bowl until well combined.

5. 5

   Preheat the oven to its highest setting, ideally 240°C or above, and place a baking tray inside to heat up.

6. 6

   Once risen, knock back the dough and divide into two portions. Roll each into a long oval shape, then pinch and roll the edges up slightly to create a raised border.

7. 7

   Spread the beef mixture evenly down the centre of each pide, leaving the raised border free of filling. Scatter with the grated mozzarella.

8. 8

   Carefully transfer the pides onto the hot baking tray using a flat spatula.

9. 9

   Bake for 10 to 12 minutes, until the crust is golden and the beef is cooked through.

10. 10

    Crack an egg into the centre of each pide for the final 3 to 4 minutes of baking, so the white sets but the yolk stays soft.

11. 11

    Scatter with fresh parsley before serving.