Pide Filled With Romanesco-Ricotta

• Filling
• 1 romanesco broccoli
• 1 onion
• 1 handful sun-dried tomatoes
• 1 cup soft ricotta
• salt and pepper
• Olive oil
• Dough
• 1 tablespoon instant dry yeast
• 100 milliliters warm milk
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon Sugar

1. For the dough:rnDissolve sugar and yeast in milk and let stand for 5-10 minutes.rnCombine flour and salt in a bowl. Add yeast-milk mixturernKnead by hand for 6-7 minutes. The dough must be quite elastic. Form a ball. Grease the ball with some olive oil, cover and let stand for 1-2 hours and let rise. It should double in size.
2. Chop the romanesco broccoli in florets and wash them well. Cook the florets in boiling water for about 5 minutes. Drain well and set aside.
3. Chop the onion and the sundried tomatoes.rnWhisk together ricotta, fresh thyme leaves, tomatoes, onion, and season to taste.
4. Divide the dough into 4 equal pieces. On a floured surface, roll each ball into flat ovals. Transfer to a baking sheet.
5. Preheat oven at 400 Fahrenheit.
6. Spread equal amounts of ricotta mixture on each pide, leaving a 2cm border. Do the same with the romanesco and drizzle with olive oil. Fold the edges and pinch ends together to give the pide a boat-like shape.
7. Bake for about 20 minutes rnServe immediately

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Taken from food52.com/recipes/20840-pide-filled-with-romanesco-ricotta (may not work)