Pide (Turkish Flat Bread/Pizza)

Make the pide dough

1. To a medium bowl add all of the warm water (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds). Whisk in the sugar first and then the yeast. Let sit for 5-10 minutes until it becomes frothy.
2. Whisk in all of the olive oil and salt.
3. Use a wooden spoon to stir in all of the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 8-10 minutes until the dough becomes more smooth and elastic (the dough shouldn’t break when stretched).
4. Shape the dough into a ball and add a drizzle of olive oil to the mixing bowl - use your hands to spread it around the mixing bowl. Place the dough ball into the oiled bowl, turn to coat and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 to 1 1/2 hours.
5. Once the dough is doubled in size, punch the dough down to fully deflate it. Then, divide the dough into 2 equal pieces. Shape each piece into a ball and place on a parchment lined baking sheet. Cover with a towel and let rest for 10-15 minutes before rolling.

Make the filling

1. While the pide dough is rising, make the spanakopita filling. In a large pot or skillet, heat your olive oil on medium heat for around 30 seconds.
2. Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
3. Once the onions have softened, add the green onions, dill, parsley, mint, vegetable stock paste and 1/2 cup crumbled feta cheese. Cook for around 2 minutes or until wilted considerably.
4. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
5. Once the spinach is ready remove from heat to cool in a bowl or container in the fridge.

Assemble the pide and bake

1. Preheat the oven to 425F.
2. Set aside two baking trays.
3. Lightly flour a large piece of parchment paper and roll out one piece of dough into a large oval, about 7 inches wide x 15 inches long.
4. If you notice the dough bouncing back / not stretching well as you roll, allow the dough to rest for a few more minutes to help relax the gluten.
5. Gently transfer the rolled out oval and parchment paper directly onto one of the baking sheets. Roll out the second piece of dough into an oval on a piece of parchment paper and place on the other baking sheet (or fit them on one large baking sheet if possible). *If the pide is too long for your baking sheet, turn it slightly diagonal to fit*
6. Spread 3/4 cup shredded mozzarella cheese followed by half of the spanakopita filling over one flat bread, leaving a 1 inch border around the outside. Sprinkle with 1/4 cup crumbled feta cheese.
7. First fold the sides inward toward the filling to create a border that keeps the filling intact. Next, pinch / squeeze the ends of the dough to make it pointy (if this doesn’t seem to stay together, use a little bit of water brushed onto the dough and try to pinch it together that way, it should stay. You are creating a canoe / boat like shape with the dough.
8. Repeat to fill and seal the second pide dough.
9. Whisk together 1 egg with 1 tbsp water and brush the egg wash on both of the pide doughs.
10. Bake one pide at a time or both on the same rack in the oven (if the pans fit) for about 18-25 minutes or until the edges are starting to turn golden. Remove from the oven and crack an egg gently into the center of each pide (if desired). Put back in the oven on the lower rack for 3-5 more minutes, depending on how you’d like the egg done (3 minutes for runny yolk but check your oven as all ovens are different).
11. Top pide with desired toppings like a drizzle of olive oil, salt, pepper and/or calabrian chilis. Slice cooked pide into pieces and enjoy.