Today I made "Peynirli"...

The inspiration to try this Greek breakfast 'snack' came following a conversation with Mr Finch...

 

I used a four cheese ready grated mix (formaggio stagionato, emmental, mozzarella and pecorino) and Hungarian Spicy Pepperoni, sliced onion and sliced tomatoes topped off with two eggs.
The dough for the Peynirli is made from a pasta/pizza flour mix which, after proving and being knocked back, is rolled into a eliptical shape. The edges are then folded up to create the canoe shape and filled. Baked in hot oven (gas 7) for about 12 minutes. I used the pizza stone to cook on and resulted in a nice crispy base.

Vegetable Curry and Chapatis...

Tried my hand at making Chapatis to accompany my Vegetable Curry

Pazza da pizza...

Tried my hand at making Stromboli pizza again. This time on the gas BBQ. The results were better than expected and following some online advice on cooking pizza on gas BBQs, the pizza was placed high on the warming rack in a hot oven (one method was to place the baking tray on three empty food cans to lift it off the actual grill).

Stromboli, or should it be Strombolu?...

Washed down with a nice dark wheat beer...

 The next step was to try a pizza stone - tracking down a rectangular stone rather than the more common round one turned out to be a little harder than I thought. Seems Weber have stopped making the rectangular one, so they are becoming as rare as hen's teeth, but I eventually found one online. It arrived and the first attempts worked well - two round pizzas were cooked, using a fine "00" flour to make the dough, a mostly veggie one and a 'meat feast' style pizza. The veggie cooked well with a nice crisp base but the meat one suffered a burnt base. Both were cooked directly on the stone.
The second attempt was the same ingredients as the veggie (but made with a pizza & pasta flour/semolina mix) but with some pepperoni on the top, and shaped to fill the pizza tray (which came with the stone). The base was far better so I think further pizzas will be cooked using the tray, which also made removing the pizza a lot easier!
The semolina/durum flour adds that proper pizza shop finish to the pizza.

Weber Rectangular Pizza Stone with baking tray

Pizza cooked on a Weber Pizza Stone...

Going to carry on perfecting the homemade pizza but will also be turning out some bread at some point...