Vegetarian Turkish Pide with Spinach, Feta, and Mushrooms

Steps

1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Warm the water to 90-110°F. Combine with yeast and sugar in a small bowl; let sit 5-8 minutes until frothy.
3. In a large bowl, combine flour and salt. Make a well and add 2 tablespoons olive oil and the yeast mixture. Mix into a shaggy dough.
4. Knead the dough on a floured surface for 3-4 minutes until smooth, adding a little more olive oil and flour as needed.
5. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
6. Heat 1 tablespoon olive oil in a pan. Sauté onion, garlic, bell pepper, and mushrooms over medium heat for 10 minutes until softened.
7. Remove from heat and stir in spinach, feta, and Aleppo pepper. Season with salt and pepper; let cool.
8. Punch down risen dough, knead briefly, and divide into two balls. Stretch or roll each into an 8x16-inch oval.
9. Place one dough oval on a baking sheet. Spread half the filling over it, leaving a 1-inch border. Fold edges in and pinch the ends to form a pointed boat shape.
10. Repeat with the second dough oval and remaining filling on the other baking sheet.
11. Beat egg with 1 tablespoon olive oil and brush over the edges of both pides.
12. Bake for 23-25 minutes until golden brown and crispy at the edges.
13. Slice and serve warm.