Turkish pides or Turkish pizza: Your Own Delicious Bread

 ^^, I know you miss it. Bread making is one of my happiness in my kitchen, and having a good recipe will make it more fun. 

 I never heard about this kind of bread before ” The Turkish Pides”, actually it’s a kind of flat bread that looks like pizza. Actually you can use any topping that you want (^^ up to your imagination, haha).
I got this recipe from the book: ………………………….
If you don’t know him before, I still believe that you might see his book:…………….before (you can see some parts of the book in my……………….), I think it’s the best one if you just want to buy only 1 book from him. Because that one has most of his best recipes, the other books have the same repeating recipes (the same problem that will happen when buying the books from the same author).
Anyway, back on the bread ^^. I think you will love it as it easy to make and very delicious to eat, haha. Don’t let anything hold you back, the topping that I give you is only a suggestion, use your imagination, and make your own delicious bread!!!

Dough
250g ………………………….. Bread flour
5g ………………………………. Salt
5g ………………………………. Olive oil
5g ………………………………. Sugar
3g ………………………………. Instant yeast
180g …………………………… Water
Egg wash
½ ………………………………. Egg
25g …………………………….. Water


Topping: Pesto verdo
2 ……………………………….. Garlic
50g ……………………………. Fresh basil
10g ……………………………. Pine nut
15g …………………………….. Freshly grated Parmesan cheese
40ml ………………………….. Extra virgin olive oil
……………………………………. Salt and pepper

 Put all the ingredients into a large bowl and mix until moisten.
Take the dough out of the bowl.

 Knead (you can see how-to knead, here) until the dough is smooth (about 10 minutes).
Put the dough in oiled bowl and cover with plastic warp, let the dough rise until double in size for 1½ hours.

Pesto verde

  Toast the pine nuts by dry frying them. Keep stirring them as they fry, until they go a bit brown around the edges.

Using food processor: Set up the food processor and add the pine nuts, olive oil, basil and garlic. Use the “pulse” setting to get things started, and then blitz until you get a stiff, grainy paste. You don’t need it to be totally smooth. If the mixture comes out too dry, add a bit of extra olive oil and blitz for a bit longer.

Using a mortar: Start first by crushing the garlic and salt in a mortar, add some basil and  pine nuts. Later, add the olive oil, the grated parmesan and continue with mixing until you get a puree, season with salt and pepper.

Brush the pides with egg wash, press your fingers firmly into the dough to make indentations. Spread with the pesto over the top.
Let the pides rest for 20 minutes.
Bake for 9-10 minutes.