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.