Cup of Yum
1. Heat a skillet over medium heat. Add a couple tablespoons of olive oil and sauté the onion and peppers until just soft.
2. Add in the meat and garlic and cook until the ground meat is browned and cook through. Drain the grease.
3. If using the chopped spinach, stir in the spinach and cook until warmed through. Remove from the heat and set aside. Stir in the feta and pine nuts if using immediately, otherwise cover and refrigerate.

Making the dough

1. In a small bowl, add the yeast and warm water and whisk for 30 seconds to proof the yeast. The mixture should foam. If the yeast floats around on the top, it is dead and you need new yeast.
2. In a mixer with a dough hook, add the flour and salt. Run the mixer on low and add in the 1 cup of cold water, followed by the warm water with the proofed yeast. Use the 2 tablespoons of cold water to wash in any yeast stuck to the bowl.
3. Mix for about 1 minute then stop the mixer and remove any dough stuck to the hook and incorporate any loose flour into the dough ball. If the dough appears too dry and flaky add about about a teaspoon of water until the dough holds together.
4. Add the oil to the dough and mix for about 2 minutes until all of the oil is incorporated.
5. Transfer the dough ball to a lightly floured surface and kneed the dough for about 3 minutes, until smooth. Cover with a damp towel and let the dough rest for 30 minutes.
6. After 30 minutes divide the dough. Divide into 2 balls if you desire larger pides to share, or 4 balls if you want 4 individual size pides.
7. Oil a sheet pan and place the dough balls on the pan, giving them enough room to proof without touching each other. Lightly oil the top of the dough and wrap the dough and pan in plastic wrap.
8. Place the pan in a warm place in your kitchen and allow the dough balls to double in size (about 1-4 hours depending on conditions in your kitchen). You can also place the dough balls in the refrigerator for up to 2 days if you wish to make the dough ahead of time. Coming from a cold temperature they will take longer to double in size, so plan accordingly.

Making the Turkish Pide

1. Preheat your oven or smoker to 400 degrees and indirect heat. Using a pizza stone or cooking steel is desirable. Allow at least 45 minutes to preheat.
2. Roll out the dough into a long oblong shape. Form into a boat shape by rolling up the edges of the dough and pinching the dough at the ends to hold its shape. This may be most easily done on a piece of parchment paper.
3. Slide the parchment paper and dough onto a pizza peel and top the dough with the meat mixture. Top with feta and toasted pine nuts if desired.
4. Brush the crust of the Turkish Pide with a little olive oil.
5. Slide the parchment paper, with the pide, onto the preheated pizza stone. Cook for 12-15 minutes, rotating half way through. The dough should be a little crispy on the outside but soft and chewy on the inside.