Greek Peinirli (or Peynirli / πεϊνιρλί) is a small boat-shaped pizza. Usually filled with cheese or a variety of toppings, it is easy to make and absolutely delicious! Fill with your favourite ingredients and enjoy!
300g(10 ½ oz) grated cheesea mix of shredded mozzarella and cheddar
1 tspmixed herbs
1tspgarlic powder
drizzle olive oil
Optional Toppings
pancetta, bacon, hametc
sliced peppers
cherry tomatoes
Instructions
Prepare the dough
Combine the flour, sugar, salt and yeast in a large mixing bowl.
260 g (2 cups) pasta flour, 1 tsp sugar, 1 tsp salt, 1 tsp active dry yeast
Add the yogurt, oil and water and mix together using a wooden spoon or a dough hook. You will have a shaggy dough. Leave it to rest for 10 minutes.
100 g (scant ½ cup) Greek yogurt, 2 tbsp olive oil, 120 ml (½ cup) tepid water
Oil your hands then mix the dough until all the ingredients are well incorporated. Heavy kneading is not required - just fold the dough together a few times in the bowl.
Mist the dough with olive oil, cover with a clean tea towel and leave for an hour to rise until almost doubled.
Shape and bake
Preheat the oven to 200°C | 400°F (or 15 degrees lower if using fan forced). Lightly flour your work surface and gently knead the dough to knock the air out. Roll into a long log shape then cut into four equal pieces.
Flatten one of the pieces into a disk then roll out to an oval shape using a floured rolling pin.
Sprinkle with the cheese, allowing a small border all around. Fol the edges inwards to encase the filling. Sprinkle with some of the garlic powder and herbs and drizzle with a little oil.
Add any optional toppings and pinch the edges to create the boat shape. Brush the dough with egg wash.
Bake for 15-20 minutes or until the dough is golden and the cheese melted and bubbling. Leave to cool slightly before serving.
Video
Notes
* Adding an egg? Place it on top of the pizza boat after it has been partially baked for 10 minutes and bake until the egg whites are almost set (they will continue to set in the residual heat).* Use a variety of cheese fillings such as edam, gouda, feta, cheddar or block mozzarella, crumbled.