Sucuk is spicy Turkish sausage normally made from ground meat, spices and red hot pepper. I was pretty thrill when I found sucuk (sujouk) in the Iranian store close by neighborhood. If finding sucuk in your area is no avail, I suppose you could substitute it with spicy Calabresse sausage, or Spanish chorizo. I hope you like it.
Cheese, Sucuk and Olive Pide Pies
Recipe adapted from Greg and Lucy Malouf, "Torqouise"
1 quantity Pide dough, recipe follows
9 oz Haloumi, washed - finely sliced
5 oz mozarrella, finely sliced
18 pitted Kalamata olives
1 long green pepper, seeded - chopped (I didn't use any)
2 tbs extra virgin olive oil
freshly ground black pepper
4 ounces sucuk, sliced
1 egg yolk
3 tbs milk
Cut the dough into 6 equal portions, cover, let rest for 30 minutes.
Preheat oven to 450 F, place the pizza stone at the lowest rack.
Mix cheeses, olives, and green pepper in a bowl, season with salt and pepper.
Roll each dough into long 14 x 4 inches rectangle. Scatter 1/6 of the topping down the Pide, leaving about 1 inch border around the edge. Lay some Sucuk down the center, then fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the side together at each end, twisting them together slightly to make a long "canoe" shape. Repeat with the rest of the dough.
To make an egg wash, mix together the yolk and the milk. brush each Pide with egg wash.
Bake 2 Pides at a time for 7 minutes. Serve right hot from the oven, sprinkle with a little sea salt if you wish.
Pide - Turkish Flat Bread
1 tbs dry yeast
pinch of superfine sugar
1 1/2 cup warm water
15 oz bread flour
1 tsp salt
1/4 cup extra virgin olive oil
In a medium bowl, dissolve yeast, sugar in 1/2 cup of warm water, set aside in warm place for 10 minutes. Sprinkle in 3 oz of flour, work with your hand to make a paste. Cover the bowl with a clean kitchen towel, let rest for 30 minutes in a warm place.
Place the remaining flour, and salt in a mixer bowl, make a well in the center, add the sponge in the middle. Add the remaining 1 cup water, and olive oil. Using a dough hook attachment, knead on low speed until very smooth and springy, about for 10 to 15 minutes. Transfer to lightly oiled bowl, cover with plastic, and let rest until double in size, about 1 to 2 hours.