Peinirli-pizza greceasca/Greek pizza boat

English translation

Peinirli sau Peynirli este denumirea pentru pizza greceasca, sub forma de barcuta. Este diferita de pizza italiana, prin faptul ca are un blat mai gros, mai pufos, tocmai pentru a tine in interior toate ingredientele. Cred ca, la origine, este umpluta cu un mix de branzeturi, fara vreun pic de carne. Dar, ca la cam orice preparat, exista diverse variante. Doar cu branza, cu branza si ou deasupra, cu carne sau cu toate trei la un loc. Eu am ales aceasta ultima varianta. Ca si carne, am folosit 2 hamburgeri de curcan. Voi puteti folosi orice tip de carne tocata va place sau, ca si mine, hamburgerii pe care ii preferati. In blat am pus si putin praf de usturoi. Nu face parte din reteta originala, ci a fost o alegere personala. Gustul de usturoi nici nu il simti, in schimb da o usoara aroma in plus blatului.

Urmariti reteta video si nu uitati sa va abonati la canalul meu.

Reteta video

Ingrediente (1 pizza):

  • 200 g faina 000
  • 120 ml apa calduta/lapte
  • 2 linguri ulei
  • 3 g drojdie uscata/9 g proaspata
  • 1/2 lingurita zahar
  • 1/2 lingurita sare
  • 1 lingurita usturoi granule
  • 1 galbenus de ou (pentru uns)

Topping:

  • 2 hamburgeri mici/80 g carne tocata
  • 2-3 linguri parmezan ras
  • 5 linguri sos rosii
  • circa 70 g mozzarella felii sau rasa
  • 1/2 zahar
  • 1/2 sare
  • frunze tocate de ceapa verde
  • 1/2 lingurita oregano
  • 1/3 lingurita cimbru
  • 1 ou (optional)

Blatul

Se amesteca drojdia cu apa calda si zaharul. Daca se foloseste drojdie proaspata, se lasa 8-10 minute deoparte. Se adauga jumatate din faina, uleiul si praful de usturoi. Se amesteca, apoi se pun sarea si restul de faina. Se framanta 2-3 minute, in bol, pana la omogenizarea completa a ingredientelor. Se lasa apoi la crescut, in bolul uns cu ulei si acoperit, pentru 30 de minute, la o temperatura calduta. Intre timp se aprinde cuptorul la 240°C/ treapta 9 si se pregateste toppingul.

Toppingul

Carnea se caleste in 2-3 linguri ulei, la foc mediu spre mic, pana isi schimba culoarea si nu se mai vede nimic din rozul initial. Daca folositi hamburgeri, ii rupeti in bucatele foarte mici, cu ajutorul unei spatule. Se adauga apoi sosul de rosii, sarea, zaharul si condimentele. Se amesteca si se lasa 20 de minute la foc mic, acoperit, amestecand ocazional. Cand este gata, se lasa sa se raceasca.

Blatul crescut se pune direct in tava tapetata cu hartie de copt. Se intinde usor cu mainile unse cu ulei, apoi i se da forma de barcuta, rasucind marginile inspre interior. Varfurile se rasucesc usor si ele, pentru a se sigila barcuta.

In interior se pune amestecul de carne si se presara, in aceasta ordine, cu branza rasa, ceapa verde si mozzarella. Blatul se unge cu galbenus de ou amestecat cu putina apa sau lapte. Se da la cuptor pentru 10-11 minute, la 240° preincins. Se scoate apoi tava, iar deasupra barcutei se pune oul crud. Se reda la cuptor si se mai coace la 200°C, intre 3 si 6 minute, in functie de cum preferati oul. Daca nu vreti si cu ou deasupra, coaceti pizza 14-15 minute la 240°C.

Iti multumesc ca imi citesti pagina. Daca iti plac retetele mele, urmareste si reteta video si aboneaza-te la canalul meu Youtube.


Greek pizza boat / Peinirli

Peinirli is the name of a boat shaped greek pizza. I think, originally, it is filled with a mix of cheese, without any meat. But, like any dish, there are variations. Cheese only, cheese and egg on top, with only meat or all of these three ingredients. I chose this last option. As meat, I used 2 small turkey burgers. You can use any type of minced meat you like or, like me, your favorite burger meat. I also put a little garlic powder in the crust dough. It’s not part of the original recipe; it was a personal choice. You won’t even feel the taste of garlic, but it does give an extra flavor to the pizza crust.

Watch the video recipe

Crust ingredients (1 pizza):

  • 1 3/4 cups all purpose flour
  • 1/2 cup warm water/milk
  • 2 Tbsp vegetable oil/olive oil
  • 1 tsp dry yeast/ 3 tsp fresh yeast
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp gralic powder
  • 1 egg (for brushing)

Topping:

  • 2 small burger meat/2,8 oz minced meat
  • 2-3 Tbsp grated parmesan cheese
  • 5 Tbsp tomato sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • about 2,5 oz mozzarella cheese
  • chopped chives
  • 1/2 tsp dry oregano
  • 1/3 tsp dry thyme
  • 1 egg (optional)

Making the crust

Mix the yeast with the warm water and sugar. If you use fresh yeast, set aside for 8-10 minutes. Add half of the flour, the oil and the garlic powder. Mix, then add salt and the rest of the flour. Knead for 2-3 minutes until well combined. Let rise for 30 minutes, covered, at a warm temperature, into the greased bowl, covered with. Meanwhile, preheat the oven at 475°F/gas mark 9 and prepare the topping.

The topping

Cook the meat in 2-3 tablespoons of oil, over medium to low heat, until it changes color and none of the raw meat pink is visible. If you use burgers, break them into very small pieces with a spatula. Add then the tomato sauce, salt, sugar and spices. Stir and leave for 20 minutes on low heat, covered, stirring occasionally. When ready, allow to cool.

After the 30 minutes, place the dough onto a baking sheet lined with parchment paper. With oiled hands, spread the dough gently and shape into a boat, twisting the edges inward. Also twist the tips slightly to seal the boat.

Put the meat mixture inside the dough and sprinkle, in this order, with grated cheese, chopped chives and mozzarella cheese. Brush the dough with a mixture of bitten egg yolk and a little water or milk. Bake for 10-11 minutes, at 475°F preheated. Then remove the tray and break the egg over the topping. Return to the oven and bake at 400°F, for 3-6 mins, depending on how you prefer the egg.

If you don’t want the egg, bake the pizza at 475F for 14-15 mins.

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