Eggplant Topping

1. Pulse the tomatoes in a food process. Alternatively, crush by hand.
2. Heat 2 tablespoons olive oil in a large pan. When hot, add half of the eggplant, season with salt and pepper and cook until soft and nicely browned, about 10 minutes. Remove from the pan and set aside. Add the rest of the eggplant and bell pepper and a tablespoon or two of olive oil and repeat with the second batch. Add the garlic and cook another minute or two. Add the paprika and chile flakes, and sauté an minute. Season with salt and pepper. Add the reserved eggplant back to the pan, along with the tomatoes. Simmer until thick and reduced, about 10 minutes. Stir in the chopped parsley. Remove from the heat and set aside. When cool, fold in the crumbled feta.

Dough

1. Click the link above for the recipe.

Forming the Pide

1. Place a baking steel or stone in the oven (if using). Preheat the oven to 550F. Heat the stone for at least one hour. Meanwhile, take the dough out of the refrigerator and let it come to room temperature.
2. Cut the dough into six pieces. Keep the rest covered to prevent drying out. On a lightly floured work surface, roll out one piece of dough into a large oval, approximately 14- by 5 1/2-inches. If the dough won’t stretch, let it rest a few minutes to relax the gluten. Place on parchment to make it easier to transfer to the oven.
3. Lightly brush the dough with olive oil. Spread the eggplant filling, about 1/2 cup, over the surface of the dough, leaving a 1/2-inch border on the sides. Fold the long edges of the dough over and pinch the edges to form a canoe-shape. Brush the outed edges of the dough with olive oil. Repeat with the rest of the dough.
4. Slide the pide on the parchment onto a pizza peel and transfer to the hot stone (you should be able to fit two pide at a time on the hot stone). Bake until golden brown, about 10-15 minutes. Garnish with chopped parsley. Slice and devour.