Fillings:

• 500g of minced or chopped meat (lamb, veal, goat, chicken or turkey)
• 3 tbsp of olive oil
• Eggs (per serves and one for egg-wash)
• 1 medium size onion
• 1 green long pepper
• 1 red bell pepper
• 1 medium tomato
• Salt and pepper to taste and parsley for garnish.

Preparation and Cooking:

• After the pide dough is prepared, rested and risen, the dough should be divided into equal portions to be able to achieve the desirable oval/elongated shape. Note that size of the wood fired oven as well as the peel dimensions define the maximum pide size hence the size of the equal portions.
• Preparation of the fillings: In a small metal pan, gently roast finely chop onion using olive oil first, and add finely chopped green long pepper, red bell pepper and tomato and cook for 2-3 min. Then combine minced or diced meat and cook another 2-3 min.
• On a lightly floured surface, roll out each portion into an oval or elongated shape using a rolling pin, and turning the dough regularly and adding more flour as needed to prevent sticking.

• Transfer the rolled-out dough to a peel paddle and place the filling in the center of the dough for about 1cm thick and leaving a margin of about 1.5cm around the edges.
• To form a raised border around the pide, using tip of your fingers fold the outer margin of the dough inward and towards the filling which will appear as a shallow boat-like shape.

• If preferred, sprinkle a little salt over the filling, and brush the edges of the pide with egg wash (or melted butter) to promote browning and add a glossy finish.

• Cook the pide at temperature between 250-300°C with the ingredients until the crust is golden brown and the filling is nearly-cooked. Crack eggs (one per serve) without mixing 2-3 min before removing the pide, or cook them to the level preferred.
• Remove the cook pide from the oven, and let it cool slightly before slicing and serving. If preferred, season it with salt, pepper fresh parsley leaves or decorate with edible flowers

• Repeat the above process with the remaining dough rounds. Depending on rolled-out dough size, and the size of the wood fired oven multiple pides can be cook at a time. However, always prefer Area E and avoid flame radiated heat. The cooking time may vary between 5-15min.

Hints and Comments:

• This is a popular Turkish pide topped with eggs and various other combination of ingredients.
• It is often enjoyed as a breakfast or brunch dish.
• Note that meat can be eliminated for a vegitable version.