Samstag, 10. November 2012

Pizza Pockets

No school for 5 days, sooo...

Homemade Pizza Pockets!

Crunchy Pizza Dough, stuffed with Tomato or Spinach filling. Delicious! I already ate three of them... sigh.

Homemade Pizza Pockets

(I got 16 pockets outta this)


  • 700g Flour (I used a mixture of white and whole wheat)
  • 1 pkt yeast
  • Salt
  • Water and extra flour
  Tomato Filling:
  • 1 can tomatoes (400g)
  • 1/2 onion, diced
  • 1/2 eggplant (~150g), diced
  • 1 tsp olive oil (or more)
  • fresh thyme and rosemary
  • salt & garlic flakes
  • A few Olives (i totally forgot...)
  Spinach filling:
  • 500g spinach
  • 200g bear's garlic tofu, diced (may sub basil, olive or smoked tofu, if you can't find it)
  • 1/2 onion, diced
  • 1 tsp olive oil
  • salt & garlic flakes

Make the dough first. To do this, pre-heat the oven (very low heat). Mix the flour with yeast and salt, then slowly add in water, kneading, until it's a thick, soft dough, not sticky! I don't know how to describe best, it's best if you've made pizza before, or you can use your favourite Pizza dough mix.

Squish the dough into one ball, put it in a big bowl, cover with a kitchen towel and put it in the oven until it's doubled in size.
While in the oven, prepare your filling. Sauté the onion in oil until golden, then add spinach and tofu or tomatoes and eggplant. Add salt, and thyme and rosemary to the tomato sauce and let both fillings bubble on medium heat. The longer it cooks, the better it will taste!

Take your dough out of the oven, pre-heat and roll it out with some flour, about 3mm thick. Cut it into 15x15 cm squares.
Put them on a baking tray lined with parchment paper, place 1-2 tbs filling on each one and fold it into a triangle, then roll the edges in so the filling can't leak. Bake until lightly browned and crispy.

You can eat them right out of the oven, but they taste a LOT better if you give them the chance to cool down. 

Happy Halloween everyone!

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