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["For the Cherry Balsamic Reduction:
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1. In a saute pan add the onions, olive oil, cherries and most of the balsamic vinegar. Let it cook on low heat until it reduces to 1/3rd. Add water and reduce further.
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2. Take off heat and blend until smooth. Strain and adjust consistency with additional balsamic vinegar. Season to taste and set aside.", "For the Dough:
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1. Mix the water, sugar and yeast in a bowl. Set aside for 10 mins in a warm place until frothy.
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2. In a bowl mix the flours and salt together with your fingers. Add the olive oil and pour in the water mixture.
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3. Knead the dough for atleast 10-15 mins until smooth. It will feel sticky hence keep oiling your hands to knead it. This can also be done in a stand mixer for quicker results and less arm exertion.
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4. Let it proof for atleast 1 hour before shaping into the desired baking tray.", "Assembly:
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1. Preheat the oven to max.
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2. In a square baking tray, grease it with olive oil and sprinkle over semolina flour.
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3. Place the dough in the baking tray and using your fingers, spread the dough into the tray covering the surface.
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4. Drizzle with olive oil and dried thyme. Add the blue cheese, sprinkling evenly.
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5. Layer the cream cheese and then the turkey on the surface. Evenly line the sliced peaches over and sprinkle with parmesan cheese, salt and pepper.
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6. Drizzle with olive oil, lower the temperature to 220 and bake the pie for 25-30 mins until golden on the outside and when taken out of the tray its dry to the touch. The bread should also have a hollow sound at the bottom with knocked with your fingers.", "To Finish:
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1. Drizzle with olive oil and a littleof the balsamic reduction. Add the shredded lettuce and drizzle over the remaining lettuce.
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2. Serve warm with a glass of red grape."]
