For the dough:
300 plain flour
5ml/1 tsp. salt
14 gr/4 tsp. dried yeast (2 packs of 7gr dried yeast)
1 pinch of sugar
8 fl. oz. /1 cup warm water
45ml/3 tbsp. olive oil
For the topping:
1 medium onion, finely chopped
400 gr ground beef or ground lamb or mixture
½ green bell pepper or 1 green pointy pepper, finely diced
2 medium tomatoes, deseeded and diced
15 ml/ 1 tbsp. lemon juice
15 ml/ 1 tbsp. olive oil
Salt (5 ml/1 tsp. salt is recommended) and freshly ground black pepper to taste
1 egg brush the pide

Preheat the oven to 180
Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.
Combine the flour and salt in a large bowl.
Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture.
Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough.
Knead for 5 minutes, until you reach a smooth dough.
Place the dough in large bowl and cover with a towel. Leave it in a warm place for 1 hour.

In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers.
Sauté the onions and peppers for 2-3 minutes over medium heat, until they start to soften. Stir in the tomatoes and sauté for another 2 minutes. Pour in the lemon juice and season with salt and ground black pepper. Turn the heat off.
Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well. The topping is ready.

Shape the pide and add the topping.

Brushed it with egg and bake it for 15-20 min.