For peppered figs, soak figs in cold water overnight, then drain (reserve liquid). Transfer to a small saucepan, add enough reserved soaking water to cover, then add honey, vinegar, cinnamon, bay leaf, clove and 1 tsp coarsely ground black pepper. Cover closely with a round of baking paper, simmer over low heat until figs are very tender (45 minutes-1 hour), cool completely, then remove cinnamon, bay leaf and clove, drain and set aside.
Meanwhile, for pide dough, dissolve yeast in 300ml lukewarm water. Mix flour and ¼ tsp salt in an electric mixer fitted with a dough hook to combine. With mixer on low speed, gradually add yeast mixture and knead until a soft, elastic dough forms (6-8 minutes). Turn onto a lightly floured work surface, divide into 4, roll into balls, place on a floured tray, leaving 10cm space between pieces, and stand to prove (1 hour).
Meanwhile preheat oven to 220C. Roll out each piece of dough to a 25cm-long oval and place each on an oven tray lined with baking paper. Scatter over haloumi, ricotta and figs, leaving a 1cm border, then fold in edges, pinching ends together to form a boat shape. Bake in batches, swapping trays halfway through cooking, until golden (18-20 minutes), scatter with mint and serve hot.
Note Dried baby Iranian figs are available from Middle Eastern grocers and select delicatessens.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.