Traditional Turkish Veal and Egg Pide

Method

1. In a large bowl, mix flour, yeast, and salt. Add warm water and olive oil, then knead into a smooth dough. Let it rise for 1 hour.
2. In a pan, cook the veal with onion until browned. Add tomato paste, parsley, and salt. Cook for 10 minutes.
3. On a floured surface, roll the dough into a large oval shape. Place on a baking sheet.
4. Spread the veal mixture over the dough, leaving a 1-inch border. Beat an egg and brush it over the edges.
5. Top with fried eggs and dot with butter. Bake at 220°C (425°F) for 12-15 minutes.
6. Let cool slightly before slicing and serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.