Peinirli (Greek Pizza Boats)

Method7 steps · about 1 hr 10 min

1. 1

   Step 1: In the mixer bowl combine the room-temperature milk (235 g), dry yeast (8 g) and sugar (1 tsp), stirring with a fork until the yeast is dispersed. Add the flour (400 g), butter (25 g), 30 ml dough olive oil and salt (2 tsp). Knead with a dough hook at medium speed for about 5–7 minutes until smooth, elastic and easy to roll.

   Uses 235 g milk at room temperature · 8 g dry yeast · 1 tsp sugar · 400 g flour · 25 g butter · 30 ml olive oil for dough · 2 tsp salt

2. 2

   Step 2: Lightly coat the kneaded dough with the separate extra proofing olive oil. Put in a large bowl, cover and leave in a warm place for at least 30 minutes, until doubled in size; allow longer if needed.

   Proof for at least 30 minutes, until doubled · 30 minUses Kneaded complete peinirli dough · A little extra olive oil for lightly coating the dough before proofing

3. 3

   Step 3: Divide the doubled dough into six equal portions. Stretch each portion into a thin oval base, keeping enough dough around the edges to form a raised rim.

   Uses Doubled peinirli dough

4. 4

   Step 4: Distribute the grated kasseri or selected cheese mix over the six oval bases. Fold the two long edges inward to form raised rims, then fold and pinch the two short ends together to make open-topped boat shapes. Press the seams firmly; use a little optional sealing water only if needed to make them stick.

   Uses Six stretched oval dough bases · 400 g kasseri cheese, or a mix of mozzarella, edam, gouda or cheddar · A little water for sealing dough edges, only if needed

5. 5

   Step 5: If using bacon (150 g) or green pepper (1), cut them into thin strips and distribute over the cheese-filled boats. Either optional topping can be omitted.

   Uses Six shaped cheese-filled boats · 150 g bacon, optional, cut into thin strips · 1 green pepper, optional, cut into thin strips

6. 6

   Step 6: Preheat the oven to 180°C. Arrange the prepared boats on a baking tray with space between them, then bake in the preheated oven for about 20 minutes, until the dough is cooked through, the cheese has melted and any bacon topping is cooked. Extend as needed for your oven.

   Bake the boats after the oven reaches 180°C · 20 minUses Prepared topped peinirli boats

7. 7

   Step 7: Remove the baked boats from the oven and let cool for a few minutes, until comfortable to eat. Serve six peinirli.

   Uses Baked peinirli boats