Combine the 1/2 cup warm water*, yeast, sugar and oil in a small bowl and allow the yeast to activate for around 10 minutes.**

Meanwhile add the flour and salt to a large bowl. Alternatively, into a food processor with a dough blade. 

If using a food processor then add the yeast mixture in with the flour and process for around 45 seconds on low/dough setting. Pour in the additional water 1tbsp at a time, until a dough is formed. I usually need 2-3 tbsp. If doing manually then form a well in the bowl and pour the yeast mixture in, add 2tbsp of water and slowly bring the dough together with your hands/ a spoon. 

Once the dough has formed then it needs to be kneaded. You can do this by hand, for 7-10 minutes. Alternatively, you can do this in a food processor for around 2-3 minutes. I did this in intervals of 30 seconds, so the dough wouldn't get too hot - then tested it in my hands, allowing it to cool slightly before doing the next 30 seconds. 

The dough is ready when it's stretchy, without breaking and easily forms a smooth ball.

Cover the dough with a thin layer of oil and place in a large bowl then cover with a damp cloth and leave to rise in a warm area, for around an hour. ***

Meanwhile, as the dough rises - it's time to prepare the fillings.

Begin by preparing the vegetables. Do this by halving the aubergine, scoring it, lightly brushing with oil and a sprinkle of salt. Then, halve and de-seed the red pepper. 

Place these flesh-side down on a baking tray and roast in the oven for 35-40 minutes at 180C, till the skin is wrinkling and browned ( the red pepper will have black spots). 

Scoop the aubergine flesh onto a plate and roughly chop along with the red pepper, finely chopped.

Transfer this into a large frying with with a tbsp of oil ( I used garlic-infused olive oil). 

Lightly fry for a couple of minutes and season with the salt, paprika, and cayenne ( optional- if you want some spice) - to taste.

Meanwhile prepare your can of tomatoes by mashing the tomatoes lightly/ chopping into smaller bits.

Depending on how tomatoey you like your sauce to be add 1/2 the mixture - the whole mixture to the pan. I added it all, so there'd be no waste.

Add the pepper paste to the pan, stirring in to thoroughly combine and then reduce heat and simmer till the mixture has reduced and thickened. 

Before transferring your aubergine/pepper to the frying add, dinely dice the tomatoes and add to a saucepan with 1-2 tbsp oil. 

Lightly fry over medium heat to soften the tomatoes. This can take up to ten minutes.

Add the aubergine/pepper, remaining 1 tbsp oil, pepper paste and stir to combine thoroughly.

Add a couple of tablespoons of water, reduce heat and simmer for 5-10 minutes. You may need to add a tablespoon or two of extra water, if the mix gets too dry. 

season with the salt and spices then remove from the heat. 

Begin by finely slicing the leek and adding to a frying pan over low-med heat with some oil or butter. Lightly fry this for a few minutes, to soften. 

Add the Spinach and cover with a cloth or a lid to lightly steam it for 2-3 minutes, till the spinach is completely wilted. ****

Scoop the mixture into a sieve and press with the back of a spoon or your hand, to remove any excess liquid. 

When cooled, add the plant-based cheese of your choice. I used Greek Feta

Once the dough has risen, transfer it to a lightly floured surface and divide in half. You can use scales if you want perfectly even pieces, but I just eyeball it.

Shape both bits of dough into balls and roll out into thin oval shapes.*****

Place your filling in the centre, leaving 1-2cm at the edges. For the spinach filling, I spread a layer of plant-based cream cheese first ( this is optional but highly recommended). 

beggining with one side of the pide, fold the dough over from one end to the other, to create a lip over the pizza toppings. 

Repeat with the other side, pinching the dough together at the ends, to keep it in it's boat shape ( see pictures for more guidance). 

Brush the pide dough lightly with oir or butter and optional sprinkle of sesame seeds then place on baking paper lined trays and bake in the oven for 15-20 minutes at 180C.