Makes: about 1/2 cup | Time: 10 minutes 1. Finely chop the pickle into very small pieces. 2. Roughly chop the capers. 3. Wash the green onion. Finely chop. 4. In a bowl, add mayonnaise. Add chopped pickle, capers, and green onion. Mix well. 5. Add salt and black pepper to taste. Stir until fully combined. 6. Let the sauce sit for 10–15 minutes to develop flavor. TIPS: - Chop everything finely for the best texture. - Add a few drops of lemon juice if you want a brighter taste. - Keep refrigerated and use within 2–3 days. SERVING IDEAS: - Perfect with fish, seafood, fries, or sandwiches.

   Use a baking tray with rims to avoid dripping in the oven. 1. Mix flour, water, oil and the salt in a bowl. 2. Knead the dough thoroughly on a floured work surface. Form a ball and cover with a plastic wrap. Set aside. 3. Add salt, pepper and thyme into cup with yogurt and stir a little. 4. Cut the onion into two pieces. Cut each piece into fine halfrings. 5. Cut bacon slices into small squares. 6. Line the bottom of a baking tray with rims with parchment paper. 7. Remove the plastic wrap from the dough. Roll out the dough on a floured surface into a thin sheet about the size of a baking sheet. 8. Transfer the dough onto a baking sheet. 9. Put yogurt on the dough and spread over the entire surface of the dough, leaving only 1 cm free from the edge. 10. Put a layer of bacon slices on top; a layer of onion on top of the bacon; a layer of cheese on top of the onion. 11. Preheat the oven to 410F (gas oven). 12. Bake the pie on the middle rack of the oven for about 15 min. The unsealed edges of the pie should be slightly golden brown.