Mushroom and Chard Pide

After a couple few decades of being a food lover in Ontario, I have developed the almost automatic reaction to breaks in heat waves to get some cooking done and dishes setup for the freezer so we don’t have to cook during heat waves.

Pide is a perfect contender for this. Sure, I could make calzoni or pizzas, but I love that pide is so easy to make in portable, individual portions without the fuss of calzoni. It’s amazing now much time is saved when you don’t have to properly seal a thing.

As luck and silly management would have it, Thursday afternoon saw me with a lightened workload, a plethora of mushrooms, fresh chard and cool, rainy weather that was perfect for cooking stuff.

So I made these pide.

What you need:

  • 1 batch pide dough
  • 4 cups of sliced mushrooms (I used cremini)
  • 1 lb chard, cleaned and roughly chopped
  • 3 shallots or 1 yellow onion, diced
  • 3 tomatoes, diced
  • 3 tbsp olive oil
  • 1 tbsp dried thyme
  • 2 tsp chili flakes
  • Salt & pepper to taste
  • 1 260 g ball of mozzarella

What you do:

  1. Make your dough according to the directions in the recipe linked above.
  2. Preheat oven to 400.
  3. Toss everything but the dough and the cheese together in a large bowl, then lay out in a single layer over two or three baking sheets.
  4. Roast for twenty minutes.
  5. Meanwhile, divide the dough into six balls and roll those balls out into 7-8 inch circles.
  6. Divide the roasted veg into six portions and top each circle of dough with a portion.
  7. Pinch the circle ends together to seal and form the pide boat shape.
  8. Slide two slices of mozza into each pide, just under the lips, but covering the veg.
  9. Bake the pide on parchment-lined baking sheets for 15-20 minutes still at 400, or until golden brown and the cheese is bubbling.

If you’re storing these guys in the fridge or freezer, let them come to room temperature, then wrap them in the parchment used for cooking around them and store them in a freezer bag (you’ll likely need two big ones). I like to nuke them to reheat in hotter weather, but they’re quite good cold and at room temperature, too.

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