Autumn for me means rain, cocooning in bed and wonderful smells coming from the kitchen. Who can resist the mouth-watering smell of this fluffy pizza boat with cheese and mushrooms? No one.
The motive behind this recipe, besides the abundance of mushrooms, was my collaboration with Mastelo. Mastelo was first produced in 1994 and it’s a trademark for cheeses produced on the island of Chios. They are made exclusively by Konstantinos Toumazos, by high quality, raw materials. The word mastelo literally means the wooden bucket used for the milk collection and its origin is Venetian.
Their collaboration with local producers of cow and goat milk who supply their fresh milk daily for the production of the Mastelo Greek cheeses is a comparative advantage as the local milk is of high quality and taste. For these amazing pizza boats I have used two out of their six unique products, the smoked goat cheese, and the goat cheese.
In this recipe, I used a dry yeast to make the dough. So we should pay attention when adding the dry yeast into the liquids.
Therefore, the liquids of the recipe, meaning water and milk, should be slightly warmed. Ideally their temperature should be between 30 and 40 degrees Celsius.
Otherwise dry yeast will not be activated and we will wait with no reason for our wonderful dough to double.
Pizza boat with cheese and mushrooms
Pizza boat with cheese and mushrooms
For the dough
- 70 ml milk, lukewarm
- 40 ml water, lukewarm
- 3/4 tsp sugar
- 1 tsp dry yeast
- 1 tbsp butter, melted plus extra for serving
- 140 gr flour, plus extra for kneading
For the filling
- 200 gr smoked goat cheese Mastelo
- 100 gr goat cheese Mastelo
- 100 gr mushrooms
- 2 tbsp olive oil
- freshly ground pepper
- Heat the milk and water and then add them to the mixer. The ideal temperature of the liquid elements should be between 30 and 40 degrees Celsius so that they do not destroy the yeast.
- Add the sugar and dry yeast into the mixer bowl, stir gently and wait about 10 minutes for the yeast to turn on. Then add the melted butter, flour and finally the salt into the mixer.
- Knead with the dough hook for 5 to 10 minutes. The dough should be moist enough to stick. Pour some flour on a clear surface and knead the dough by adding some flour over it. The dough should not stick too much in the end.
- Place the dough in an oiled bowl and cover with a clean towel. Wait for about 1 to 1.5 hours for our dough to double.
- Meanwhile, prepare the filling. Chop the mushrooms and saute for 10 minutes over medium heat. Withdraw from the fire.
- In a large bowl add the grated cheeses, while in the other one the mushrooms, salt and freshly ground pepper. Set aside.
- Once the dough has doubled, preheat the oven to 250 * C.
- Dust a clean surface with some flour and divide the dough into two equal parts. With a rolling pin, roll out the dough into a rectangular shape and then cut in half. Along both sides, add grated cheese (about half for all 4 pizza boats), leaving a gap in the middle.
- Grab each side and slice it over the cheese mixture to form the sides of the pizza boat. This way the dough will cover the cheeses. Stick together the two edges of the pizza boat. Add the remaining half of the cheese mixture into the center of the pizza boat and then the mushrooms.
- In a pan, add parchment cooking paper and then transfer the pizza boats. Bake at 250 * C for about 18 to 20 minutes. Once removed from the oven, add some butter to the filling of each pizza boat and let it melt.
So this is the perfect autumn breakfast for me:
1. Cocooning under a fluffy blanket,
2. Hot good coffee and
3. this mouthwatering pizza boat straight from the over.
If this is the perfect autumnal breakfast for you too, you have nothing but bake the most amazing pizza boat you’ve ever eaten. I will be over the moon if you try my recipe, so please let me know by reaching me out on Instagram, or Facebook or Twitter!
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