Turkish Cheese Pide with Chili, Honey, and Herbs

Ingredients

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• Brightland Awake Extra Virgin Olive Oil
• 1 cup warm water
• 3 cups grated kashkaval cheese (options: kasseri, mild cheddar, low moisture mozzarella)
• Aleppo pepper (option: dried red pepper flakes)
• Nigella seeds (option: sesame seeds)
• Brightland Wildflower Honey , to serve
• Fresh parsley and mint, to serve
• Drizzle the surface of the dough with olive oil and cover with a cloth. Let proof in a warm place for 1 1/2 - 2 hours, until the dough has doubled in size.
• Preheat the oven to 500F.
• Shape the dough into a log and cut into 6 equal size pieces. Form each piece into a smooth ball.
• Brush the edges of the dough with olive oil and sprinkle with nigella seeds.
• Carefully transfer the pide to a baking sheet (2-3 per sheet), leaving enough space between for expansion. Bake in batches if you don’t have multiple baking sheets.
• Bake for 10-12 minutes until the dough is golden brown and the cheese is melted and bubbly.
• Drizzle the pide generously with Wildflower Honey and serve immediately alongside stems of fresh parsley and mint.