Method
1. Preheat oven with pizza stone on bread setting to 220°C
2. Add dried yeast and water to the TM bowl
3. Warm - 2 min/37°C/speed 2
4. Then add bread flour, chili flakes, pink Himalayan salt flakes, coconut sugar and extra virgin olive oil to the TM bowl
5. Mix with MC on - 6 sec, speed 6
6. Knead - 3 min, dough
7. Wrap in bread mat and allow to prove for about 15 minutes
8. Add mozzarella cheese, parmesan cheese and garlic clove to the TM bowl
9. Blend with MC on - 10 sec, speed 8
10. Scrape down sides of TM5 bowl
11. Blend - 10 sec, speed 8
12. Scrape down sides of TM5 bowl
13. Divide dough into 2
14. Roll each piece out into a long rectangle that is wider in the middle than the ends
15. Spread each with half of the tomato paste
16. Sprinkle with dried herbs
17. Spread half of the cheese mixture on each
18. Crumble the chicken mince over in large lumps
19. Finish with the spinach, tomatoes and feta
20. Fold the edges of the pide inwards and over the edges of the fillings, forming a boat with pointy ends
21. Cook on the pizza stone 25 minutes
22. Serve hot