Prep time: 15 hours — Cook time: 30 minutes minutes — Total time: 15.5 hours — Serving: 2 people
A really delicious recipe for a different type of pizza, namely the Greek version called peinirli. We have made these with pesto, thin potato slices, fresh mozzarella, and crispy fried Serrano ham. YUM!
Cold Fermented Pizza Dough
0.91 cup (215 ml) water
0.18 oz (5 g) yeast
0.28 oz (8 g) salt
11.11 oz (315 g) flour
2 x fresh mozzarella
1.06 oz (30 g) green pesto
1 garlic clove
2.12 oz (60 g) Serrano ham
0.25 bundle fresh parsley
- In a large bowl, dissolve yeast in water. Add salt and flour and stir quickly with a spoon. Put in fridge for at least 15 hours.
- Turn on oven at 465 degrees F (240 C). Make sure a baking tray is in the oven so it becomes very hot.
- When the dough has risen sprinkle a bunch of flour over your table. Place the dough and split it into 2 equally sized balls. Form them like a boat and wrap the ends. Place them on a piece of baking sheet.
- Chop garlic into fine pieces using your KUMA knife.
- Crumbled fresh mozzarella over the dough “boats”. Then add garlic pieces on top of the cheese.
- Cut potatoes into thin very slices and place them on top of the cheese.
- Fold the edges of the peinirli to create a little wall as seen on the photo. This helps keep the filling inside the boat.
- When oven is preheated bake the peinirli on the warm baking tray for 8-11 minutes. Bake 2 at a time maximum. That way they get more crispy.
- In the meantime fry your Serrano ham in a little bit of grease on a pan. They need about 3 minutes per side until crispy.
- When peinirli are done baking, top them with pesto, crispy Serrano ham and chopped parsley.
Recipe for Greek peinirli with potato
Greek peinirli with potato and pesto is our bid on a really delicious and alternative type of dinner. We love making the popular Greek food peinirli, and this time we wanted to try a new topping that we enjoy a lot on pizza.
What’s the difference between peinirli or pizza?
Peinirli is like a Greek version of the Italian pizza. This Greek version is shaped like a boat and has a small surrounding wall that holds in the topping. Some people also call them for Turkish pide, but no matter the name, these are awesome!
We have made them with a cold fermented pizza dough which we find is the best way to make dough for pizza and peinirli. It gives you are nice and crispy crust, which compliments the soft and savory toppings of fresh mozzarella, pesto, thin potato slices, and crispy Serrano ham.
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