Recipes+
Ingredients
Method
1.Combine flour, yeast and salt in a large bowl. Using a wooden spoon, stir in 1 cup warm water and oil until well combined and sticky.
2.Turn dough out onto a lightly floured surface; knead for 10 minutes or until soft and smooth. Transfer to a large, lightly greased bowl. Cover; stand in a warm, draught-free place for 1 hour or until doubled in size.
3.Meanwhile, preheat a barbecue flatplate over high heat. Squeeze sausage meat from casings. Discard casings. Add sausage meat to barbecue; cook, using tongs to break lumps into small pieces, for 5 minutes or until browned and cooked.
4.Transfer to a medium heatproof bowl. Add spinach; stir until spinach wilts. Cool. Add mozzarella and haloumi; stir to combine. Season.
5.Preheat covered barbecue to high. Punch dough down; divide into 4. Roll out each piece of dough on a lightly floured surface into a 30 x 15cm rectangle.
6.Top with spinach mixture, leaving a 2cm border. Fold in sides to partially cover filling. Pinch and fold sides of dough to seal. Place on a large greased baking tray. Brush dough with egg.
7.Turn off burners at centre of barbecue, leaving on side burners. Transfer tray to turned-off burners. Cook, covered, for 10-12 minutes or until pide is golden and base is crisp and cooked. Serve with lemon wedges.
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