Pide Pizza Recipe

Pizza Dough In the bowl of a mixer, add the flour, then the salt, the crumbled yeast, and the olive oil. Using the dough hook, mix and gradually add the water until you obtain a dough that pulls away from the sides. Cover with a cloth. Let the dough rest for about 30 minutes. You will have approximately 500 g of dough. Degas the dough with the palm of your hand and divide it into two equal pieces of about 250 g each. You can freeze the second piece.

Filling: Peel the onion and garlic, then chop them. Remove the seeds from the bell pepper and cut it into small dice. In a skillet, sauté the onion and garlic in olive oil for a few minutes without coloring. Add the bell pepper, season with salt, and let it sweat for 1 to 2 minutes. Add the crushed tomatoes. Then add the meat and sauté, breaking it up with a fork to avoid large chunks. When the meat is cooked, remove from heat, add paprika, parsley, and pepper. Allow to cool.

Preparation-Cooking Preheat the oven to 210°C. Divide the pizza dough into two portions. Roll them out into an oval shape (30 cm x 20 cm wide) and place them on a baking sheet lined with parchment paper or a silicone mat. In the center of each portion, spread some grated cheese without reaching the edges. Distribute half of the ground meat on each pizza. Cover with cheese on top. Fold the edges of the pizzas over the filling, pinching the ends together to shape them like a boat.

To finish, seal the ends well by pinching them so that the dough doesn't open during cooking. Brush the edges with beaten egg mixed with 1 teaspoon of olive oil. Sprinkle with a pinch of salt. Place in the refrigerator for 30 minutes. Remove the dough from the refrigerator. Bake for about 15 minutes. Serve with a mixed salad.