Lightly spray two baking sheets that are lined with parchment paper with cooking spray.
Once the dough has proofed, split the dough into three pieces. Ozlem makes two pide per recipe, but I preferred slightly smaller pide.
Preheat the oven to 350 degrees.
Once the dough is divided, roll each piece out on a lightly floured surface into a rough oval shape. This does not have to be perfect since the ends will be twisted together. The dough should be approximately ¼ inch thick.
Lightly drizzle the pide with olive oil. Spread the room temperature goats cheese over the pide, making sure to always leave at least a one inch border for folding the pide. You do not want to over fill.
Over the goats cheese, sprinkle the mozzarella, followed by the onions and peppers.
Now, sprinkle the shredded chicken even over the pide, followed by any additional spice you want--do not over salt, since both cheeses have salt. Sprinkle some parsley and drizzle with olive oil.
Time to fold: brush the outer edges of the pide with olive oil. Gently pick up the edges and fold them over the pide all the way around the shape. The folds should be about ½ inch deep.
At both ends, squeeze and slightly twist the extra dough and fold under a bit if too much excess is present. Carefully, lift each pide onto the baking sheets. Feel free to brush the folded crust with additional butter, or egg yolk.
Bake the pide for 25-30 minutes or until the cheese is melted evenly and the crust is golden brown. Allow to cool on a baking rack for at least 10 minutes. Enjoy this beautiful and yet light version of a classic Turkish dish.