Turkish Pide with Three Topping Options

Step 1: Mix the yeast with 2 tablespoons of warm water and the sugar in a small bowl. Cover with cling wrap and leave for 10 minutes, until foamy.

Step 2: Mix the flour and salt in a large bowl or stand mixer bowl. Add the yeast mixture, olive oil and remaining warm water. Stir with a wooden spoon. Once most of the flour is incorporated, switch to your hands and bring the mixture together into a dough.

Step 3: Sprinkle the work surface with 1 tablespoon of flour. Knead by hand for 8 to 10 minutes, or knead in a stand mixer for 3 minutes on speed 6. The dough is ready when it is smooth and does not break when stretched.

Tip: If kneading by hand, work on a lightly floured surface.

Step 4: Shape the dough into a ball. Smear the inside of the bowl with a little olive oil and place the dough inside. Cover with cling wrap and let it rise in a warm place for 1.5 hours, or until doubled in size.

Step 5: Punch the dough down to deflate it fully, then divide it into 2 equal pieces. Pull the sides down and tuck them underneath so the top is smooth and the underside is gathered. Shape each piece into a ball and place on a lightly floured tray, smooth side up. Sprinkle the surface with flour, cover with a damp tea towel and let rise for 1 hour, until doubled in size.

Step 6: Preheat the oven to 240°C / 465°F (220°C fan). Position oven shelves in the top and middle.

Step 7: On a lightly floured surface, roll the dough into an oval about 40 cm / 16 inches long and 20 cm / 8 inches wide at its widest point.

Step 8: Prepare 2 trays. Sprinkle 1/4 teaspoon semolina over an area on each tray about 40 cm / 16 inches long and 15 cm / 6 inches wide.

Step 9: Place a rolled-out dough oval on the semolina. Sprinkle with cheese, then spread the chosen topping evenly over the surface, leaving a 2 cm / 4/5 inch border all around.

Step 10: Brush the ends with water. Pinch them together to seal, then fold the sides of the pide inward.

Step 11: Bake for 15 minutes, switching the trays halfway through, until the crust is golden.

Step 12: For the optional egg topping, bake the pide for 10 minutes, then crack the egg on top and return it to the oven for 5 minutes. Add an egg to any of the topping options.

Step 13: Sprinkle with your chosen finishing toppings. Cut into 3 cm / 1.3 inch slices and serve.

Step 14: Heat the oil in a skillet over medium heat. Cook the onion for 3 minutes, until translucent. Add the spinach and cook until just wilted, adding it in batches if needed. Stir in the cumin, salt and pepper. Cool before using.

Step 15: Roughly chop the sausage, then use a food processor to mince it. It can also be finely diced or sliced.

Step 16: Heat the oil in a skillet over medium-high heat. Cook the garlic and onion for 3 minutes, until soft. Add the lamb and cook until it changes from pink to brown. Add the tomato paste, baharat, cumin, salt and pepper, and cook for 3 minutes.

Step 17: Add the capsicum, tomato and lemon juice. Cook over medium heat until most of the liquid evaporates; the time depends on the juiciness of the tomato. Cool before using.