Mixed Turkish Pide with Ground Meat and Vegetables

Ingredients

• 500 g bread flour
• 300 ml warm water
• 1 tsp active dry yeast
• 1 tsp sugar
• 3 tbsp olive oil
• 1 tsp salt
• 300 g ground beef
• 1 piece onion
• 1 piece red bell pepper
• 2 piece tomato
• 200 g mozzarella cheese
• 2 piece eggs
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. Prepare the dough

   Mix warm water, yeast, and sugar in a large bowl. Let stand for 5-8 minutes until foamy and bubbly. Add flour, olive oil, and salt, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet. Do not add too much flour or the pide will be heavy.

2. First dough rise

   Place dough in an oiled bowl and cover with a damp cloth. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back when lightly pressed. Do not let it over-rise or it will lose its structure.

3. Cook the meat filling

   Finely dice the onion into 5mm pieces. Heat a large skillet over medium-high heat for 2 minutes. Add ground beef and cook for 6-8 minutes, breaking it apart, until browned and no pink remains. Add onion, paprika, salt, and pepper. Cook for 3-4 minutes until onion softens. Do not overcook or the meat will become dry.

4. Prepare vegetables

   Dice the red bell pepper into 1cm pieces and tomatoes into small chunks, removing seeds. Grate the mozzarella cheese and chop parsley finely. Let the cooked meat mixture cool for 10-15 minutes until warm but not hot. Do not add vegetables to hot meat or they will release too much moisture.

5. Shape the pide

   Preheat oven to 250°C. Divide dough into 2 equal portions on a floured surface. Roll each into an oval 30cm long and 15cm wide. Transfer to parchment-lined baking sheets. Pinch and twist the long edges upward to create raised borders forming a boat shape. Do not make the borders too thin or they will burn.

6. Add toppings

   Spread the cooled meat mixture evenly in the center of each pide boat, leaving the borders clear. Scatter diced bell pepper and tomato over the meat. Sprinkle grated cheese on top. The toppings should be level with the borders but not overflowing. Do not overfill or the pide will become soggy.

7. Bake the pide

   Bake for 12-15 minutes until the edges are golden brown and crispy. Remove from oven and immediately crack one egg into the center of each pide. Return to oven for 3-5 minutes until egg whites are set but yolks remain runny. The cheese should be melted and bubbling. Do not overbake or the eggs will become hard.

8. Finish and serve

   Remove from oven and immediately sprinkle chopped parsley over the hot pide. Let cool for 2-3 minutes to set slightly. Cut into thick slices using a pizza cutter or sharp knife. Serve immediately while the cheese is still melted and the crust is crispy. Do not let it sit too long or it will lose its texture.

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