Mediterranean🍞 Bread & bakery

Greek Pizza Boats (Peinirli)

Name: Greek Pizza Boats (Peinirli)
Total time: 2 h
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 3 cups lukewarm water; 2¼ tsp dry active yeast; 1 tsp granulated sugar; 1 cup all-purpose flour; 5 cups bread flour; 2 tsp salt; 2 tbsp olive oil; 1 tbsp dried oregano; ½ cup olive oil for herbed oil; 2 tbsp dried oregano for herbed oil; 2 tsp garlic powder; 1 tsp onion powder; to taste freshly ground black pepper; 2 tbsp olive oil for meat sauce; 1 piece onion; 5 garlic cloves; to taste salt for meat sauce; a pinch ground cinnamon; 1 lb ground beef; 1 cup crushed or puréed tomatoes; 1 tsp dried oregano for meat sauce; 3 tbsp fresh parsley; 2 cups crumbled feta cheese; 2 cups shredded mozzarella cheese; 2 garlic cloves for cheese mixture; 4 scallions; ½ tsp crushed red pepper flakes; 4 tbsp fresh parsley for cheese mixture; ~3 tbsp melted butter; ~¼ cups semolina flour

⏱ 120 min🍽 Serves 5

Greek pizza boats are a delicious Mediterranean dish with crispy exterior and soft interior, loaded with generous cheese and customizable toppings. Can be topped with a savory meat sauce, cheese mixture, or a combination of both, finished with fresh herbs.

Adapted from a video by Dimitra's Dishes

Greek Pizza Boats: Peinirli

Watch on YouTube

Ingredients

lukewarm water3 cups
dry active yeast2¼ tsp
granulated sugar1 tsp
all-purpose flour1 cup
bread flour5 cups
salt2 tsp
olive oil2 tbsp
dried oregano1 tbsp
olive oil for herbed oil½ cup
dried oregano for herbed oil2 tbsp
garlic powder

Steps

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1
Combine lukewarm water, yeast, sugar, and all-purpose flour in a large bowl or stand mixer. Let sit for about 10 minutes until a foamy cloud forms on the surface, indicating the yeast is active.
2
In another bowl, whisk together bread flour, salt, and oregano. Add the dry ingredients and olive oil to the yeast mixture, then knead at low speed for 10 minutes until smooth and elastic.
3
Transfer the dough to an oiled bowl, cover with plastic wrap or a clean kitchen towel, and set aside in a warm place to rise for 1 to 2 hours until doubled in volume.
4
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 7 to 8 minutes until soft and golden.
5
Stir in the grated garlic, cinnamon, salt, and pepper for 30 seconds. Add the ground beef and cook until completely browned.
6
Stir in the tomatoes, oregano, and a pinch of crushed red pepper flakes. Simmer for about 20 minutes until the sauce thickens. Add the fresh parsley, mix well, and let cool completely.
7
Combine crumbled feta, shredded mozzarella, grated garlic, thinly sliced scallions, crushed red pepper flakes, and fresh parsley in a bowl. Mix well.
8
Dust the work surface generously with semolina flour, transfer the risen dough, and gently knead to reduce stickiness. Divide the dough into 6 equal portions.
9
Take one portion at a time and gently stretch or roll it by hand or with a rolling pin into an oval shape approximately 10 to 12 inches long and 6 to 7 inches wide.
10
Sprinkle semolina flour on a parchment-lined baking tray. Carefully transfer the stretched dough to the tray and stretch it slightly more if needed. Fold and roll the edges inward to create a boat shape.
11
Brush melted butter (or olive oil) over the top and sides of the dough. Fill the center with the meat sauce, cheese mixture, or a combination of both.
12
Preheat the oven to 400°F (200°C), adjusting to 500°F if your oven runs cooler. If using a pizza stone, place it in the oven during preheating.
13
Bake for 15 to 20 minutes until the edges are golden brown and the cheese is melted and slightly browned.
14
Remove from the oven and let cool briefly before serving. Serve with a Greek salad, arugula salad, or roasted tomato soup on the side.

Greek Pizza Boats (Peinirli)

Ingredients

Steps

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