Bread/ Main Course/ Vegetarian

PEINIRLI: GREEK-PIZZA BOATS

PEINIRLI: GREEK-PIZZA BOATS

PEINIRLI: GREEK-PIZZA BOATS

Yield: 6 Pizza Boats

Ingredients

For the dough:

  • 3 cups lukewarm water
  • 2 ¼ teaspoons dry active yeast
  • 1 teaspoon granulated sugar
  • 1 cup all-purpose flour
  • 5 cups (790 grams) bread flour
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano (or your favorite herb)

​Herbed Oil:

  • ½ cup olive oil
  • 2 tablespoons dried oregano
  • 2 teaspoons granulated garlic powder
  • 1 teaspoon granulated onion powder
  • Freshly ground black pepper
  • Salt

The pizza Sauce:

  • 15 ounce can of crushed tomatoes
  • 1.5 oz. tomato paste (put the rest in an airtight container and freeze for another recipe)
  • ½ teaspoon dried oregano
  • 1/8 teaspoon (or more) crushed red pepper flakes
  • 1 and ½ teaspoons sugar
  • 1 teaspoon dried basil

Filling Options:

  • Grated gouda, mozzarella, or Kasseri cheese (or a combination of all three)
  • Crumbled feta cheese
  • Sliced peppers
  • Sliced onions
  • Cooked spinach
  • Sliced mushrooms
  • Thick meat sauce
  • Pesto
  • Red Pepper Sauce
  • Pizza Sauce
  • Leftover cooked chicken

Instructions

  1. To make the dough:
  2. Combine the water, yeast, sugar, and all-purpose flour in the bowl of a table top mixer fitted with the dough hook attachment. (This can also be prepared without a mixer and kneaded by hand) Allow this mixture to sit for 15 minutes so the yeast can activate. It is alive and active when a foamy cloud appears.
  3. Combine the remaining ingredients (except the olive oil) in a large bowl and whisk together. Add to the mixing bowl. Add the olive oil and knead on low speed for 8-10 minutes. If kneading by hand, knead an additional 5 minutes.
  4. Place the dough in a well-oiled bowl and cover with plastic wrap. Set aside to rise until doubled in volume. This can take 1-2 hours. The dough can also be stored in the refrigerator for a slow-rise overnight or up to 4 days.
  5. Preheat the oven to 525 °F, 275 °C.
  6. TIP: For best results place a pizza stone in the oven while it is preheating. This will help create a wonderful pizza crust.
  7. Punch the dough down and divide into 5-6 pieces or more if you’re making smaller pizza boats.
  8. Lightly flour your work surface and roll out each piece of dough into an oblong shape about 10-12 inches long and 6-7 inches wide.
  9. Brush lightly with the herbed olive oil. Sprinkle some crumbled feta around the edges of dough and roll the dough over the feta to form a crust all around. Place onto a baking tray lined with parchment paper.
  10. Place your favorite fillings in the center. Here are some of my favorite combinations:
  11. NY Pizza:
  12. 2-4 tablespoons of pizza sauce
  13. Combination of shredded gouda and mozzarella cheese
  14. Sliced onions and bell peppers
  15. Meat Sauce:
  16. A layer of basic meat sauce topped with shredded cheese
  17. Tomato Sauce, onions, mushroom slices and an egg
  18. Pesto
  19. There are so many options for the filling. This is a great time to use up any leftovers in your refrigerator: roasted chicken, roasted veggies, spinach, etc... Get creative!
  20. Lightly brush the crust with the herbed oil and bake for 15-20 minutes. Enjoy!

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