Pide

Pide open pie outside of Turkey is called nothing more than Turkish pizza. Indeed, in essence, these are very similar dishes: I kneaded the dough, rolled it into a cake, put on top what was at hand, and ate it with great pleasure. The fillings, however, differ: if in Italian pizza it is tomato sauce, mozzarella, ham, and so on, in pida, minced meat, vegetables, basturma, and even cheese with an egg, as in some Adjarian khachapuri, are used as filling ... The latter, however, can hardly be considered a coincidence, because Adjara borders on Turkey, and these two dishes most likely have common roots. But the fact remains that the filling for the pide is prepared by someone who knows how, and nothing will prevent you from improvising, based on personal preferences and what is in the refrigerator at the moment. And as a basis, you can take minced meat stuffing with vegetables