Finely chop 2 shakira peppers and the garlic. Cut the red onion in half, cut one half of the onion finely and the other half into thin rings.
Heat a small splash of olive oil in a frying pan and add the garlic and half the onion (finely chopped). Add minced beef and shakira peppers. Fry for about 5 minutes until the minced meat is cooked and loose. Add canned cherry tomatoes and 3 teaspoons Al Pastor seasoning. Simmer for about 10 minutes until a firm tomato sauce. Season to taste with salt and pepper.
In a separate bowl, mix the red onion in rings, 1 tablespoon red wine vinegar and 2 teaspoons sugar. Stir well and set aside.
Roll out the pizza dough, cut the dough into two equal parts. On the long sides, fold the dough 1 cm inward. Roll the corners inward until your dough is the oval in shape. Spread the filling over the dough, sprinkle the grated cheese over the filling. Cut the remaining Shakira chili into coarse rings and stick them into the filling/cheese. Place the pides on a baking sheet with baking paper, or on a pizza stone in the oven or BBQ. Depending on what dough you used and the baking method, bake the pide, until the bottom and crust are golden brown and the cheese is melted.
Cut the cherry tomatoes in half and chop the parsley finely. Serve the Turkish Pide with red onion rings, cherry tomatoes and parsley.
Make your own fresh pizza dough or buy ready-made pizza dough, if you have little time to make it yourself.
No Shakira chilies available? Then substitute them for Spanish green chilies.