Dough - Activate yeast with warm water and sugar, mix and set aside for 5 minutes.

Put flour to mixer with dough blade on setting 2, add yeast liquid and oil, mix and slowly add small amounts of extra water until a firm dough is formed, mix/kneed for 10 minutes.

Allow to rest in oiled bowl for 60 mins. Divide into 2 balls and kneed into oval circles on floured surface, roll if needed to form almond shaped bases as long as your pizza tray/pan can take.

Filling #1 – Cheese, Spinach and Egg
Blanch 3 cups chopped spinach in water for 1 minute, rinse with cold water, drain and set aside. Mix grated cheeses. Lightly beat 3 eggs. Place a layer of cheese on Pide base and a layer of spinach followed by more cheese, top with eggs. Fold edges of base over, wash edges of Pide with egg, sprinkle with Nigella or sesame seeds, and bake in 200C oven for 15 mins (until golden brown).

Filling #2 – Chicken and Mushroom
Mix dry ingeredients, slice chicken breast into 4 tenderloins and rub with mixture. Leave for 30 mins. Fry chicken in olive oil until golden, remove from heat and slice thinly. Add chicken and sliced mushrooms to Pide base. Fold edges of base over, wash edges of Pide with egg, sprinkle with Nigella or sesame seeds, and bake in 200C oven for 15 mins (until golden brown).

Slice and serve with fresh lemon!

I thank Peter Biro for introducing me to this delicacy in 1993 in Wollongong, NSW.
(Pide - "PEE-dae")