This traditional Greek boat-shaped pizza, known as Peinirli (or Peynirli), brings the Mediterranean right to your kitchen in just 40 minutes.
A beloved street food that originated from the Black Sea region, these pillowy soft pizza boats cradle a delicious blend of melted cheeses and toppings.
Unlike regular pizzas, their unique boat shape creates perfect edges that turn golden brown and crispy while baking.
Perfect for feeding a family of six or entertaining guests, these delightful handheld meals offer a fun twist on classic pizza night.
Ingredients for Boat-shaped Greek Pizza (Peinirli)
For the Dough:
- Flour: 400g, forms the base of your pizza dough
- Milk: 235g at room temperature, helps activate the yeast
- Olive Oil: 30ml, adds richness and flexibility to the dough
- Butter: 25g, creates a tender texture
- Sugar: 1 tsp, feeds the yeast for proper rising
- Salt: 2 tsp, enhances overall flavor
- Dry Yeast: 8g, makes the dough rise beautifully
For the Topping:
- Cheese: 400g kasseri or mixed cheeses (mozzarella, edam, gouda, cheddar)
- Bacon: 150g, cut into strips (optional)
- Green Pepper: 1, sliced (optional)
Instructions
- Prepare the Dough: Mix milk, yeast, and sugar until dissolved. Add flour, butter, olive oil, and salt. Knead for 5-7 minutes until smooth and elastic.
- First Rise: Coat dough with olive oil, cover with plastic wrap, and let rise in a warm spot for 30 minutes.
- Shape the Boats: Divide dough into 6 portions and shape into oval bases.
- Create the Signature Shape: Add grated cheese and fold edges to create boat-shaped crusts. Press edges firmly to seal.
- Add Toppings: Distribute bacon strips and peppers evenly over the cheese.
- Bake: Heat oven to 180°C and bake for 20 minutes until golden brown.
- Serve: Let cool briefly before enjoying your homemade peinirli!
Cooking Tips
Getting that perfect dough is easier than you think! Your dough should feel smooth and springy when it’s ready. A good trick is to press it gently with your finger – if it bounces back slowly, you’re on the right track.
Keep your milk at room temperature (just take it out 30 minutes before starting) to help the yeast work its magic.
And here’s a handy tip: if your kitchen is a bit cool, create a cozy spot for your dough to rise by placing it in your oven with just the light on!
Cheese Variations
While kasseri cheese gives this Greek pizza its authentic taste, you can mix and match with what you have.
Try combining mozzarella for stretch, sharp cheddar for punch, and a bit of gouda for richness. Want something milder?
Go with all mozzarella. Looking for extra tang? Add some crumbled feta on top after baking. The fun part is making it your own!
Serving Ideas
These boat-shaped pizzas are perfect for casual dinners! Serve them hot from the oven with a simple Greek salad on the side.
Add a drizzle of olive oil or a sprinkle of dried oregano right before eating for extra Mediterranean flair.
Want to make it more fun? Set up a peinirli bar where everyone can add their own toppings before baking – kids love this!
Storage & Reheating
Your peinirli will stay fresh in the fridge for up to 3 days. Just wrap them in foil or pop them in an airtight container.
To reheat, warm them in a 350°F (175°C) oven for about 10 minutes – this keeps the crust crispy.
Skip the microwave if you can – it makes the crust soggy. You can also freeze them for up to 2 months – just thaw overnight in the fridge before reheating.
Boat shaped Greek Pizza (Peinirli or Peynirli)
Equipment
- electric mixer
Ingredients
For the dough
- 400 g flour (14 oz.)
- 235 g milk at room temperature (8 oz.)
- 30 ml olive oil (3 tbsps)
- 25 g butter (1 oz.)
- 1 tsp sugar
- 2 tsp salt
- 8 g dry yeast (2 1/2 tbsps)
For the topping
- 400 g kasseri cheese (15 oz.) or mix of mozzarella, edam, gouda or cheddar cheese
- 150 g bacon (5 oz.) (optional)
- 1 whole green pepper (optional)
Instructions
- To make this Greek pizza recipe (peynirli) start by preparing the dough first. In the large bowl from an electric mixer add the milk (at room temperature), yeast and sugar and stir with a fork, so that the yeast dissolves completely. Into the same bowl, add the flour, butter,olive oil and salt. Use the dough hook to mix the ingredients in medium speed, for about 5-7 minutes. The dough for this Greek pizza recipe should be smooth and elastic and easy to roll
- Coat lightly the dough with some olive oil, place the dough inside a large bowl and cover with plastic wrap. Let the dough sit in a warm place for at least 30 minutes, until it doubles it’s size.
- Take the dough for your Greek pizza out of the bowl and split in 6 evenly sized portions. Stretch out the dough and shape in oval shaped, thin portions, like a pizza base.
- For the topping for this Greek pizza recipe, grate the cheeses on top of the stretched out dough and fold the dough corners to form its crust. Make sure you squeeze the ends so that the dough sticks together and doesn’t unfold when baking. Fold the bottom edge first. Secure the edges by pressing them firmly or sealing them with a bit of water. Start folding the upper edge in the same way you did for the bottom. And lastly fold the two ends creating a boat-shaped pizza with raised edges. These will keep your ingredients in place.
- Cut the bacon and peppers in little strips. Add the bacon and peppers on top, spreading them evenly.
- Preheat oven at 180C and bake the peinirli for 20 minutes.
- Remove from the oven and let the peynirli cool for a few minutes. Enjoy!!