Step 1

Preheat the oven to 495°F (255°C).

Step 2

Bloom the yeast in warm water and leave for 5 minutes.

Step 3

In a stand mixer or large bowl, combine flour, salt, yeast-water mixture, and olive oil. Mix until a smooth dough forms (about 5 minutes), then knead to shape into ball. If mixing by hand, knead for about 10 minutes. Cover the dough and let it rest for 30 minutes.

Step 4

Once rested, divide the dough into 8 equal parts. Shape each part into a ball and cover again. Let the dough balls rest for 30 to 45 minutes or until doubled in size.

Step 5

In a food processor, grind onions, bell peppers, and parsley until finely chopped. Add the ground veggies to a bowl with ground beef and mix. Add in tomato red pepper paste, finely chopped tomato, paprika, red pepper flakes, black pepper, and salt. Mix until combined.

Step 6

For the second topping, combine mozzarella and akawi cheese in a bowl.

Step 7

On a floured surface, roll each dough ball into a thin, long oval shape.

Step 8

To make the lahmacun version, place a large dollop of the the meat mixture in the middle of the rolled out dough. Gently press on the meat to spread it all over making sure to leave about 1" gap around the edges.

Step 9

For the second version, spread the mozzarella and akaowi cheese mix, then top with sojuk and shishito peppers.

Step 10

Pinch the ends of the long oval dough together to form a boat shape, then fold over the remaining edges to encase the filling.

Step 11

Brush the folded edges of the pide with egg wash and sprinkle with sesame seeds and black seeds (optional).

Step 12

Use a thin cutting board lined with alluminum foil to slide under the assembled pide and transfer to baking tray placed at the very bottom of the oven. Place the assembled pide onto the hot baking tray. Bake for 8 to 14 minutes or until the crust is golden and crispy. If baking at a higher temperature, reduce the baking time.

Step 13

Once baked, brush the edges with melted butter for a golden, glossy finish. Slice the pide and serve hot.