1. Sift the flour into a mixing bowl and add the yeast, sugar and salt. Stir together. Add the oil and water, starting with 100ml of water and adding more if necessary until combined into a dough. Tip onto a floured board and knead the dough for 5-6 minutes until shiny and soft. Place into an oiled mixing bowl, cover with a clean tea towel and leave for to rise for 30 minutes in a cool place.
2. Pre heat the oven to 220. Divide the dough into two and roll both out into a large oval shape, about 40cm long and 25cm wide on a clean, floured surface. Place each one onto a baking sheet, lined with baking paper.
3. Make two lines of sujuk down the middle of each pide. Cover with the tomatoes and then cheese, leaving a good inch gap around the edge of the filling. Mix up the filling, so that you have some of the sujuk and tomato on top of the cheese and some covered.
4. Now fold the sides that you have created into the centre of the pide, covering some of the filling. Gently press the sides down with your fingers to stop it rising too much in the oven. You should have a long boat shape with about 2 inches of the filling exposed.
5. Pop both pide into the hot oven for 12-15 minutes or until the edges are golden.
6. Meanwhile, melt the butter and brush generously over the cooked pide, Serve immediately.

Makes 2 pide

300g plain white flour
7g sachet of fast action dried yeast
1 tsp sugar
2 tsp salt
2 tbsp olive oil
100-120ml warm water
120g sujuk, thinly sliced into ¼ cm pieces
1 tomato fine chopped
250g grated mozzarella cheese
20g butter