Easy Peinirli - Greek Pizza Boats
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5.0
9 reviews
Excellent
Easy Peinirli - Greek Pizza Boats
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Three peinirli-Greek pizza boats, classic bacon, oyster mushroom and colorful pancetta & bell pepper fillings.
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Ingredients
- 2 lb pizza dough
- 3 tablespoons butter cut in small pieces
Cheese filling - makes 3 peinirli
- 1½ cups gruyere grated
- 1/2 cup cream cheese soften
For the bacon filling
- 2-3 lices Bacon cut in pieces
Mushroom filling
- 1½ cup oyster mushrooms roughly chopped.
- 1 teaspoon olive oil extra virgin
Bell peppers filling
- 1 teaspoon olive oil extra virgin
- 2 red, orange or yellow bell peppers thinly sliced
- 2 tablespoons pancetta cubetti
For brushing
- 2 tablespoons butter melted
For serving
- freshly ground pepper optional
- fresh thyme leaves optional
- balsamic vinegar crema optional
- freshly ground pepper optional
- sea salt optional
Instructions
- Preheat oven to 400 F.
Make the fillings
- Heat 1 teaspoon of olive oil in a large pan and lightly sauté the sliced bell peppers, about 2 min. Remove bell peppers from pan to a plate and set aside for later.
- In the same pan heat another teaspoon of olive oil and sauté the oyster mushrooms until they are crispy but still soft, about 5 min. Remove mushrooms from pan to a plate and set aside for later.
Prepare the dough
- Dust some flour on a rimmed baking sheet.
- Divide the dough into 3 pieces and shape each piece into a ball. Roll out a ball of dough into an oval shape. Dust with some flour a rimmed baking sheet. Add all three on the baking sheet.
Fill the boats!
- In a bowl, combine the gruyere, cream cheese and freshly ground pepper.
- Divide with your hands 1 tablespoon of butter into 3-4 pieces and sprinkle them over one oval shape dough. Repeat the same for the rest of the oval shapes. Use 1 tablespoon of butter for each oval shaped dough.
- Spread the cheese mixture over each dough, dividing it evenly. Add the mushrooms in one dough, the bacon in the second and the peppers and pancetta cubetti on the third.
- Create the pizza boats by raising the edges of the dough and folding it inwards to form a border. Overlap borders and press to seal the "boat" at the edges. Brush the dough border with melted butter.
Bake
- Bake for 15-20 minutes, making sure to switch the pan's position half way so that they all cook evenly.
- When ready, remove from oven, cut and serve.
Serving suggestions
- For the bacon peinirli.Sprinkle with some fresh thyme, fresh ground pepper or red chili pepper flakes and serve.
- For the mushroom peinirli.Serve with some fresh ground pepper. You an also add a drizzle of balsamic vinegar crema. It goes well with the earthy meaty mushrooms.
- For the peppers peinirli.Sprinkle with some fresh thyme and ground pepper and serve.
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.
Nutrition Information
Show Details
Calories
713kcal
(36%)
Carbohydrates
77g
(26%)
Protein
24g
(48%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Cholesterol
86mg
(29%)
Sodium
1387mg
(58%)
Potassium
237mg
(7%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
2111IU
(42%)
Vitamin C
51mg
(57%)
Calcium
357mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Calories | 713kcal | 36% |
| Carbohydrates | 77g | 26% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 86mg | 29% |
| Sodium | 1387mg | 58% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2111IU | 42% |
| Vitamin C | 51mg | 57% |
| Calcium | 357mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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