Peinirli: Greek Pizza Boats

These classic Peinirli, Greek pizza boats, are easy, versatile, and oh, so gooey delicious!

Peinirli (pronounced pee-nir-LEE) are traditional Greek open-faced pizza boats made with fluffy homemade dough, herbed oil, and any of your favorite toppings. Whether you make them big or small, they’re perfect for lunch, dinner, or parties—and they pair beautifully with a warm bowl of creamy roasted tomato soup!

These delicious pizza boats are just like the Turkish pide, and it’s no surprise because who doesn’t love pizza? This one is especially good because the crust is crispy on the outside, soft on the inside, with lots of gooey cheese and delicious toppings. My family loves these so much that my daughter wanted these served at her Valentine’s Day brunch for her bridesmaids. We served them alongside my creamy roasted tomato soup, and the combination was to die for. If you haven’t tried either, you have to make them together. You won’t regret it!

Why are these pizzas so delicious?

Light, soft, fluffy,

Crispy crust crunch,

Rich, hearty,

Sweet, savory,

Herbed beef tomato sauce,

Salty, creamy,

Garlic and onion,

Spiced herby,

Stringy cheese.

What do I need for the dough?

Lukewarm water -helps the yeast bloom quickly, so you don’t have to wait too long to make your dough.

Dry active yeast -this makes the most light, airy, and crispy pizza crust.

Granulated sugar -feeds the yeast and adds a touch of sweetness to the dough.

All-purpose flour -I haven’t tried other flours, but I’m guessing an all-purpose gluten-free flour would work.

Bread flour -using this makes your pizza crust even better, so I like to do a flour blend.

Salt -to enhance the flavor of the dough in the crust.

Olive oil -adds rich flavor and moisture to the dough for the softest crust.

Dried oregano -or your favorite herb to pack the crust full of flavor.

What’s in the herbed oil?

Olive oil -use the best tasting, most robust extra virgin olive oil you have.

Dried oregano -adds delicious, sweet, earthy, herbiness.

Granulated garlic powder –adds a ton of garlickiness without the chunkiness of minced garlic.

Granulated onion powder -adds a ton of oniony flavor without the chunkiness of minced garlic.

Salt and freshly ground black pepper -brings everything together for the best flavor.

What do I need for the meat sauce?

Olive oil -to saute the beef, onion, and garlic until perfectly tender.

Onion -finely chopped to caramelize and mix into the sauce easily.

Garlic cloves -grated or minced to melt into the sauce and flavor every bite.

Salt and freshly ground black pepper -brightens all the flavors of the sauce.

Ground cinnamon -my kids don’t care for cinnamon in their meat sauce, but trust me. There’s a reason it’s a traditional ingredient.

Ground beef -the deep, rich flavor is my favorite, but you could use any ground meat you like.

Crushed or puréed tomatoes -canned tomatoes are easiest, or you can crush your own fresh tomatoes.

Dried oregano -this isn’t just my favorite herb, it’s the herb that adds the perfect amount of sweet, earthy flavor.

Parsley -finely chopped to stir in at the end for fresh leafy texture and bright color.

What’s in the cheese topping?

Feta cheese -crumbled from a block. My favorite is sheep’s milk feta, and you can find it in most grocery stores now. I get it at Costco.

Mozzarella cheese – I like to shred my own mozzarella, but you can get pre-shredded if you like.  

Garlic cloves -grated or minced to flavor the topping well with

Scallions -thinly sliced all the way down through the white parts to give the cheese nice, fresh, light oniony flavor.

Crushed red pepper flakes -optional, but I love the kick of heat it provides. Use as much or as little as your family likes.

Fresh parsley -chopped to add fresh herb flavor to the cheese, whether you top your pizza with toppings or just the cheese mixture.

How do I make the dough?

In a large bowl or stand mixer, combine lukewarm water, yeast, sugar, and all-purpose flour. Let it sit for 15 minutes until a foamy cloud appears. In another bowl, whisk together bread flour, salt, and oregano. Add dry ingredients and olive oil to the yeast mixture. Knead by mixer for 8–10 minutes or by hand for 12–15 minutes. Then, transfer to an oiled bowl, cover, and let rise for 1–2 hours or until doubled in volume. (Dough can be refrigerated for up to 4 days.)

How do I prepare the meat sauce?

Heat olive oil in a skillet over medium heat. Add onion and cook until soft. Then, add garlic, cinnamon, salt, and pepper and stir for 30 seconds. Add ground beef and cook until browned. Then, stir in tomatoes and oregano. Simmer until thickened, 10–15 minutes, and stir in chopped parsley and set aside.

How do I make the cheese topping?

In a bowl, combine crumbled feta, shredded mozzarella, grated garlic, scallions, crushed red pepper flakes, and parsley.

How do I shape the pizzas to bake?

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheating. Punch down the dough and divide into 5–6 pieces for large boats (or more for smaller ones). On a lightly floured surface, roll each piece into an oval about 10–12 inches long and 6–7 inches wide. Brush with herbed oil. Sprinkle feta along the edges, fold and roll the sides inward to create a crust. Place on a parchment-lined baking tray. Fill the center with the beef topping or cheese mixture, or mix and match! Then, brush the crust edges with herbed oil and bake for 12–15 minutes, or until golden and bubbly. Garnish with fresh parsley or extra scallions and serve hot!

Can you make these ahead and freeze?

Yes! Peinirli are perfect for meal prep and freezer-friendly dinners. Here are a couple of different ways to do it:

• Freeze the dough: After the first rise, wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then shape and fill as directed.
• Freeze unbaked pizza boats: Shape the dough and partially bake (without toppings) at 500°F for 5–7 minutes. Let cool, then wrap and freeze. Add toppings and bake straight from frozen.
• Freeze fully baked peinirli: Let them cool completely, wrap individually in foil or plastic, and freeze. Reheat in a 375°F oven until warmed through and crispy. Great for quick lunches or last-minute dinners!

Can I customize Greek pizza boats with my favorite toppings?

Yes! The possibilities are endless here, so go with what your family loves or try a couple of these options:

• Cheese Lovers: Feta, mozzarella, kasseri, garlic, scallions, red pepper flakes
• Savory Meat: Homemade beef meat sauce with onion, garlic, oregano, tomatoes, and parsley
• Vegetarian Peinirli: Spinach and cheese, sautéed mushrooms, roasted peppers, red onion
• Pizza-Style: Pizza sauce, mozzarella, and mini pepperoni for a kid-friendly twist
• Leftovers-Friendly: Use leftover chicken, meat sauce, roasted veggies, or pesto to reduce food waste and add flavor
• Brunch Peinirli: Scrambled eggs, cheese, and cooked sausage or bacon for a delicious breakfast boat

How do I serve Peinirli Greek pizza boats?

These Greek-style pizza boats pair beautifully with my creamy roasted tomato soup for a cozy, satisfying meal. Add a simple Greek salad or lemony roasted potatoes for a complete Mediterranean-inspired dinner.

Do you have more pizza recipes?

Mini Pesto & Harissa Pizzas

Ladenia Kimolou: Ancient Greek Pizza

3 Quick & Easy Pita Pizza Recipes

Pizza Pasta

Pesto Pizza

N.Y Pizza “Totally Homemade”

Watch the Video here: