Pizza and Turkish flatbreads
A hearty pide made by spreading marinated diced beef, peppers, and tomatoes over thinly rolled dough and baking it in the oven. With crisp edges and juicy pieces of beef, it is a favorite meat-topped option at Turkish pide bakeries.
Stir the sugar and yeast into the lukewarm water and let stand. Knead the flour, salt, and yeast mixture together to make a soft dough. Cover and let rise until doubled in size.
Toss the diced beef with the onion, peppers, tomatoes, pepper paste, salt, and black pepper. Sauté it in a pan for a few minutes to cook off excess moisture so it cooks quickly in the oven.
Divide the dough into 2 pieces and roll each into a thin, elongated oval. Spread the beef filling over the dough, leaving a border. Fold the edges inward to form a boat shape.
Brush the edges with beaten egg yolk. Bake in an oven preheated to 250°C / 480°F until the edges are browned and the beef is fully cooked.
Make sure the beef is fully cooked on the pide; cutting it into small pieces helps it cook evenly. The recipe contains gluten and egg. Marinating the beef ahead of time makes it more tender and flavorful. Serve hot.
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