Peinirli: Greek-Pizza Boats

Get this recipe and more on my website: https://www.dimitrasdishes.com/recipes/peinirli-greek-pizza-boats
Makes 6 Pizza Boats:

For the dough:
3 cups lukewarm water
2 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)

The Herbed Oil:
cup olive oil
2 tablespoons dried oregano
2 teaspoons granulated garlic powder
1 teaspoon granulated onion powder
Freshly ground black pepper
Salt

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

To make the dough:
Combine the water, yeast, sugar, and all-purpose flour in the bowl of a tabletop 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.
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.
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.

Preheat the oven to 525 F, 275 C.

TIP: For best results place a pizza stone in the oven while it is preheating. This will help create a wonderful pizza crust.

Punch the dough down and divide into 5-6 pieces or more if youre making smaller pizza boats.

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.

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.

Place your favorite fillings in the center. Here are some of my favorite combinations:

NY Pizza:
2-4 tablespoons of pizza sauce
Combination of shredded gouda and mozzarella cheese
Sliced onions and bell peppers

Meat Sauce:
A layer of basic meat sauce topped with shredded cheese

Tomato Sauce, onions, mushroom slices, and an egg

Pesto

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!

Lightly brush the crust with the herbed oil and bake for 15-20 minutes. Enjoy!


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