Peinirli: Greek-Pizza Boats

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Cottage cheese is less expensive and provides a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still offering a good melt.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for baking.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce costs in dough preparation.

In a bowl, combine lukewarm water, active dry yeast, and sugar. Let it sit for 10 to 30 minutes until it forms a cloud on top to activate the yeast.

In a separate bowl, add 5 cups of bread flour and salt (avoiding direct contact with the yeast).

Add 1 tablespoon of dried oregano to the flour mixture.

Once the yeast is activated, add 2 tablespoons of olive oil and all of the flour mixture to the yeast.

Turn the mixer on low and knead the dough for about 10 minutes. If kneading by hand, do it for an additional 4 to 5 minutes.

Transfer the sticky dough to a bowl coated with olive oil, turning to coat it.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 2 hours until doubled in volume.

Optionally, for a slow rise, wrap the dough in plastic wrap and refrigerate overnight or up to 3-4 days for a sourdough flavor.

Once risen, prepare the toppings: combine shredded gouda and mozzarella cheeses, crumbled feta, sliced onions, sliced red bell peppers, and kalamata olives.

Preheat the oven to 525°F (or 550°F if possible) with a pizza stone inside.

Divide the dough into 6 equal portions and shape them into boat forms.

Fill each dough boat with the meat sauce, cheese mixture, and toppings, then crack an egg on top if desired.

Bake in the preheated oven until the crust is golden and the cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens