Pide bolognese

1. Preheat oven to very hot, 220°C. Line an oven tray with baking paper.
   
   
2. In a bowl, combine flour, yeast, sugar and salt. Make a well in the centre and add water and oil. Using a round-bladed knife in a cutting motion, mix until a soft dough forms. Turn dough onto a well-floured surface and knead 4-5 minutes until smooth. Roll into a ball, place in an oiled bowl and turn to coat. Cover with plastic wrap and set aside in a warm place to prove for 1 hour or until doubled in size.
   
   
3. Knock down dough and divide into 4 equal portions. Roll each piece of dough into a 15 x 30cm oval shape. Spoon 1 cup bolognese down the centre of each, leaving a 2cm border at each end. Fold in the sides to enclose filling slightly, leaving an opening down the centre. Pinch sides of dough and fold over ends to seal. Place on tray.
   
   
4. Bake 12-15 minutes, until golden brown and crisp.
   
   
5. Meanwhile, in a small bowl, stir yoghurt, half mint and zest together. Season to taste. Serve warm pide with dollops of yoghurt mixture sprinkled with remaining mint.