Olive & Anchovy Pide Recipe

Warm 1 cup water to about 105–110°F (comfortable to the touch). Sprinkle 2 tsp active dry yeast and 1 tsp sugar over the water. Let bloom 5–8 minutes until foamy.

In a large bowl combine 3 cups all-purpose flour and 1 tsp fine sea salt. Make a well in the center and add the foamed yeast and 2 tbsp olive oil.

Mix with a spoon until shaggy, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Dough should be slightly tacky but not sticky — add up to 1 tbsp flour if overly sticky.

Form dough into a ball, lightly oil the bowl, place dough inside, cover tightly with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes.

While dough rises, mince 1 clove garlic. In a small saucepan warm 1 tbsp extra-virgin olive oil over medium-low heat; add garlic and cook 30 seconds until fragrant — do not brown.

Add 1 cup San Marzano canned tomatoes (crush by hand or with a spoon into a chunky purée), 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp dried oregano. Simmer gently 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Drain buffalo mozzarella and tear into bite-size pieces. Drain anchovy fillets on paper towels and pat dry. Halve pitted black olives.

Prepare parsley salad: finely chop enough flat-leaf parsley to measure about 1 cup packed. In a small bowl toss parsley with juice from 1/2 lemon, 2 tbsp extra-virgin olive oil (from toppings), 1/2 tsp coarse sea salt and 1/2 tsp red pepper flakes. Adjust lemon or salt to taste. Set aside so flavors marry.

Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet on the middle rack. If using a pizza oven or grill, preheat accordingly.

Turn risen dough onto a lightly floured surface, divide into two equal pieces for two medium pides (or keep whole for one large). Shape each piece into an oval by stretching with your hands, leaving a slightly thicker rim—aim for about 10–12 inches long and 6–8 inches wide. Transfer to a peel or baking sheet dusted with 1 tbsp semolina or cornmeal.

Make a shallow lengthwise indentation down the center of each oval and fold the long edges toward the center, pinching the ends to form the traditional boat shape with an open center.

Whisk 1 egg with 1 tsp water to make an egg wash. Brush the rim of each pide lightly with the egg wash to promote browning.

Spread a thin, even layer of the San Marzano tomato sauce down the center of each pide, leaving the folded rims exposed. Distribute torn buffalo mozzarella pieces over the sauce.

Arrange anchovy fillets evenly on top (about 4 per medium pide) and scatter halved black olives to taste.

Slide the pides onto the preheated stone or inverted sheet and bake for 8–12 minutes, until crust is golden and cheese is melted and slightly bubbly. Rotate once halfway through if necessary for even browning.

Remove pides from oven and place on a cutting board. Immediately drizzle with a little extra-virgin olive oil if desired.

Finish by spooning the parsley salad over the center of each pide (or scatter evenly) so the herb salad is bright and fresh on the hot pide. Sprinkle a final pinch of coarse sea salt and a light grind of black pepper.

Let rest 2–3 minutes, slice into portions and serve hot.