Turkish pide with marinated artichokes, broccoli and cheese recipe | delicious. magazine

Ingredients

• 2 x 280g jars marinated artichokes in oil, drained thoroughly and cut into quarters
• Melted butter for brushing
• 6 tbsp tulum cheese
• 1 tbsp aleppo chilli flakes (from ottolenghi.co.uk, also sold as pul biber) or regular chilli flakes
• ¼ bunch fresh parsley, finely shredded
• For the dough
• 360ml lukewarm water
• 12g fresh yeast or 7g sachet dried yeast
• 12g (about 1 tbsp) extra-virgin olive oil
• 1 tsp caster sugar
• 625g strong white bread flour, plus extra to dust
• For the garlic cream
• 280g full-fat cream cheese (we used Philadelphia)
• 1 large garlic clove, finely grated
• 50g pecorino (or any hard cheese), grated
• For the broccoli
• 1 broccoli head
• 50ml extra-virgin olive oil
• Juice 1 lemon
• 1 green chilli, finely sliced
• You’ll also need…
• Pizza stone or sturdy baking sheet