First, preheat the oven to 250–270°C and place a pizza steel or baking stone inside while the oven heats. A thoroughly heated surface helps create the signature crisp base and airy crust.

Meanwhile, prepare the filling. In a bowl, combine the cream cheese, chopped baby spinach, and chopped tomatoes. Mix until evenly combined and set aside.

Next, place the dough on a lightly floured surface and gently stretch or roll it into a large oval shape. Try not to press out all the air from the dough so the crust remains light and fluffy after baking.

Then, spread the cream cheese mixture evenly over the center of the dough, leaving a small border around the edges. This allows the crust to puff up beautifully in the oven.

After that, fold the long edges inward and pinch the ends together to create the traditional boat-shaped Turkish pide.

Next, sprinkle the grated mozzarella evenly over the filling, ensuring good coverage across the surface.

Carefully transfer the pide onto the hot pizza steel and bake for about 5 minutes, or until the crust begins to puff up and turn lightly golden while the cheese melts.

Then, remove the pide from the oven and carefully crack an egg into the center of the filling.

Return the pide to the oven and bake for another 1–2 minutes, just until the egg white is set but the yolk remains slightly runny.

Finally, remove from the oven, allow it to cool for a minute, then slice and serve immediately while the crust is crisp and the cheese is still gooey.