Peinirli (pizza boat) with cheese and cherry tomatoes

by Greco Roots

Peinirli (pizza boat) with cheese and cherry tomatoes


For the dough
160ml lukewarm water
5gr salt
3gr dry yeast
10gr extra virgin olive oil Greenolia Classic
250gr hard flour

For the peinirli
cream cheese
Mozzarella cheese
basil pesto
cherry tomatoes


  1. In a bowl, add the water, yeast and olive oil. Whisk by hand so the yeast can activate. Add the flour and salt and mix.
  2. Knead for about 5 minutes, cover with a plastic wrap and set aside for about 45'-60', until it doubles in size.
  3. Deflate the dough, divide it into 2 pieces and set aside again until it is pliable.
  4. When ready, dust a clean working surface with flour.
  5. Open each piece into a thin rectangle.
  6. Spread cream cheese over the entire surface and create peinirli by raising the edges of the dough, giving the shape of the boat.
  7. Fill in each boat with mozarella cheese, basil pesto and cherry tomatoes. Anoint the surface with olive oil.
  8. Line a pan with parchment paper.
  9. Transfer peinirli to the pan and bake at 230°C for 13-15 minutes.


Credits: bettys_trofi


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