1-First Step: Gather and prep everything. Preheat your oven to 450 degrees. Rub the 2 large bone-in chicken breasts with 2 tablespoons of olive oil and season with salt, black pepper, paprika, and red pepper flakes to taste. Line a roasting pan with a rack or use a wire rack set inside a baking sheet so the chicken can cook elevated above drippings.

2-Second Step: Chop the vegetables. Peel and chop 2 medium onions and chop 2 hot peppers (Chinese or Turkish). Bring the goat cheese to room temperature for easy spreading and shred or slice 4 ounces of mozzarella so it is ready to go.

3-Third Step: Sauté the onions and peppers. In a saucepan over medium heat, add a splash of olive oil and sauté the chopped onions and peppers for about 5 to 6 minutes until they soften and begin to color. Drain any excess oil and set the mixture aside.

4-Fourth Step: Roast the chicken. Place the seasoned chicken breasts on the lined rack and roast in the preheated 450-degree oven for 20 to 25 minutes. Remove when an internal temperature of 160 degrees is reached. Let the chicken cool enough to handle, then shred the meat and skin together for maximum flavor. Return the shredded chicken to a hot skillet with the onion and pepper mixture for a minute or two to marry the flavors. Add a pinch of sumac and oregano now if you like.

5-Fifth Step: Prepare the dough and shape. Lightly spray or oil parchment-lined baking sheets. Divide your proofed pide dough into three equal pieces. Roll each piece into a rough oval about 1/4 inch thick. Drizzle each dough oval lightly with olive oil.

6-Sixth Step: Layer the fillings. Spread the 4 ounces of room-temperature goat cheese across each oval, leaving a one-inch border. Sprinkle or arrange 4 ounces of shredded or sliced mozzarella over the goat cheese. Scatter the drained onion-pepper mix on top, then top with the shredded chicken. Season with salt, black pepper, paprika, red pepper flakes, and sumac to taste. Finish with chopped parsley and a light drizzle of olive oil.

7-Seventh Step: Shape the boats. Fold the dough edges about half an inch all the way around, pinching and twisting the ends slightly so the dough holds into a boat shape. Lift each assembled pide onto a prepared baking sheet using the parchment for support. Brush crust edges with 1 egg yolk or a little olive oil for a golden finish.

8-Eighth Step: Bake the pide. Reduce the oven temperature to 350 degrees. Bake for 25 to 30 minutes until the cheese melts and the crust turns golden brown. Remove from the oven and cool on a rack for a few minutes before slicing so the filling sets.

9-Final Step: plating and serving. Serve warm, cut into slices like a pizza. These pide are great with a squeeze of lemon, an extra sprinkle of chopped parsley, and a side of plain yogurt or a simple salad. If you are interested in smoky or grilled chicken variations, try a smoked chicken breast recipe such as tender smoked chicken breasts for a deeper flavor profile.