Turkish pide with marinated artichokes, broccoli and cheese

Method

1. Heat the oven to 240°C/220°C fan/gas 9 with the pizza stone or baking sheet inside. To make the dough, combine 150ml of the water with the yeast, olive oil and sugar in a mixing bowl. Whisk and set aside in a warm place to let the yeast activate and create a froth (5-10 minutes). 
2. Put the flour and a large pinch of salt in a large bowl and make a well in the centre. When the yeast mix is frothy, pour it into the well and use your hand/wooden spoon to incorporate it into the flour, slowly adding the rest of water to give a dough that doesn’t stick to your hands. You may need to add a little more water to bring the dough together. 
3. Tip the dough onto a flour-dusted surface and knead for about 5 minutes until smooth. Put the dough in a clean, lightly oiled bowl, cover with a damp cloth and leave to rise for an hour or so until doubled in size (see Make Ahead). Meanwhile, make the garlic cream by combining all the ingredients in a bowl, then taste and season.
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4. Cut the broccoli into florets, trim the stalk and cut into thin pieces. Bring a pan of salted water to the boil and cook the broccoli for 2 minutes (I like it with a bit of crunch). Drain and spread out on a tray to cool. 
5. To make the pide, roll the dough into a 40-50cm sausage, then divide into 6 even pieces. Roll into balls andcover with a damp cloth. Roll out a ball of dough on a floured surface into a large oval shape about 25cm x 15cm and 3mm thick. Leaving a border of about 3cm, use the back of a spoon to spread roughly one sixth of the garlic cream down the centre. Top with some artichokes, then fold the edges about a quarter of the way in to partially enclose in a canoe shape, leaving the filling in the centre exposed. Pinch the ends together to prevent the pide unfolding as they bake. 
6. Slide the pide, 2 at a time, onto the hot pizza stone/baking tray (use a pizza paddle if you have one or another baking sheet). Bake for 10-12 minutes until the crust has a golden brown, crisp exterior. Meanwhile, roughly chop the cooled broccoli, then put in a bowl with the olive oil, lemon juice (see tip), chilli and salt and pepper to taste.
7. Transfer the pide to a serving board, brush with melted butter, slice it and top with broccoli dressing. Sprinkle with the crumbled tulum cheese, chilli and parsley. Repeat with the other pide and serve.