Description
Peinirli, the Greek boat-shaped pizza, offers a delightful twist on traditional pizza with its crispy crust and a melty, cheesy center filled with savory toppings. This visually stunning dish is perfect for gatherings, customizable to various dietary preferences, and delivers authentic Mediterranean flavors that bring family and friends together.
Ingredients
Units
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F/45°C)
- 1 tsp sugar
- 2 tbsp olive oil
- 1 tsp salt
Filling Ingredients
- 1/2 cup tomato paste or tomato sauce
- 1 1/2 cups cheese blend (mozzarella and kasseri or feta), shredded or crumbled
Optional Toppings
- Sliced tomatoes
- Sliced green peppers
- Sliced onions
- Fresh herbs (oregano, thyme, dill, parsley)
- Minced meat (ground beef, lamb, or spicy sausage)
Instructions
- Prepare the Dough: Combine warm water, yeast, and sugar in a bowl and let it activate for about 10 minutes until bubbly. Mix in flour, olive oil, and salt, kneading the dough until smooth and elastic. Cover with a damp cloth and let it rise for 1 to 1.5 hours until it doubles in size.
- Shape the Boats: Once the dough has risen, divide it into equal portions. Roll each portion into an oval and pinch the long edges slightly inward to create the classic boat shape, leaving room in the center for fillings.
- Add the Sauce and Fillings: Spoon a thin layer of tomato paste or sauce onto the dough center. Next, pile on the cheese blend generously, followed by your chosen veggies or meats. Be careful not to overfill to ensure easy handling.
- Bake to Golden Perfection: Place the stuffed dough boats on a parchment-lined baking tray. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Garnish and Serve: Remove from the oven and sprinkle fresh herbs on top. Let cool for a few minutes before slicing and serving your beautiful, cheesy Peinirli.
Notes
- Maintain a slightly sticky dough for a crust that crisps well without becoming tough.
- Preheat the oven thoroughly to ensure a crispy crust and perfectly melted cheese.
- Use fresh mozzarella or kasseri cheese for the best melt and to avoid excess oiliness.
- Do not overfill the boats to prevent sogginess or difficulty in handling.
- Brush the edges of the dough with olive oil before baking for a golden, shiny finish.
Nutrition
- Serving Size: 1 Peinirli boat (approx.)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg