Greek-Style Peinirli: Three Savory Pizza Boats

Method

1. Preheat the oven to 400°F / 400°F.
2. Cook the bell peppers: Heat 1 teaspoon of olive oil in a large pan over medium heat. Add the sliced bell peppers and sauté lightly for about 2 minutes, until softened. Transfer to a plate and set aside.
3. Cook the mushrooms: In the same pan, heat another teaspoon of olive oil. Add the chopped oyster mushrooms and sauté for about 5 minutes, until they become crispy on the edges but still tender. Remove from the pan and set aside on a plate.
4. Prepare the dough: Lightly dust a rimmed baking sheet with flour. Divide the pizza dough into 3 equal pieces and shape each into a ball. Roll out each ball into an oval shape, about 1/4-inch thick. Place all three ovals on the floured baking sheet.
5. Make the cheese mixture: In a small bowl, combine the grated gruyere, softened cream cheese, and a pinch of freshly ground pepper. Mix well.
6. Assemble the boats: Divide the 3 tablespoons of butter (cut in small pieces) into 3 portions. Scatter the butter pieces evenly over each oval dough, using about 1 tablespoon per boat.
7. Spread the cheese mixture over the butter on each dough, dividing it equally among the three boats.
8. Add the fillings: On the first boat, distribute the sautéed mushrooms. On the second, place the bacon pieces. On the third, arrange the cooked bell peppers and the cubed bacon (pancetta).
9. Form the boats: Gently lift the edges of each oval and fold them inward to create a raised border, overlapping the dough at the ends to seal the boat shape. Press the seams to secure.
10. Brush the borders: Melt 2 tablespoons of butter in a small saucepan. Using a pastry brush, generously brush the raised dough borders with the melted butter.
11. Bake: Place the baking sheet in the preheated oven. Bake for 15–20 minutes, rotating the pan halfway through to ensure even browning. The peinirli are ready when the dough is golden and the cheese is bubbly.
12. Serve: Remove from the oven. For the bacon boat, sprinkle with fresh thyme and freshly ground pepper (or chili flakes). For the mushroom boat, add a drizzle of balsamic vinegar crema and some pepper. For the pepper boat, top with fresh thyme and pepper. Cut each boat into portions and serve warm.