This pide is made from a patiently fermented sourdough that is rolled thin, then topped with shrimp and kaşar cheese and baked to a rich flavour fit for a feast table. Timing the shrimp to cook perfectly while the dough bakes through calls for real skill.
Knead the sourdough starter, water and olive oil with the flour and salt into a smooth dough; cover and let it ferment at room temperature for 45 minutes.
Mix the grated tomato with the crushed garlic and season lightly with salt.
Roll the fermented dough out into a long, thin shape and fold the edges slightly, then spread the tomato mix and arrange the grated kaşar cheese and roughly chopped shrimp on top.
Bake in an oven preheated to 220°C until the shrimp turn pink, the kaşar melts and the edges turn golden.
Slice the pide, sprinkle with parsley and serve hot.
Do not roll the edges of the dough too thin; thin edges burn quickly in the oven and the pide bakes unevenly. Allergens: contains gluten (wheat flour), milk (kaşar cheese) and shellfish (shrimp).
If you arrange the shrimp just before the pide goes into the oven, they cook through without turning rubbery; shrimp placed too early overcook and toughen.
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