You’d be hard pressed to find a kid (or adult, for that matter) who doesn’t like pizza. We often order pizza from our local pizza place but sometimes, it’s fun (and healthier) to make your own. Stuff the topping into a hand-held pizza crust pocket and you’ve got something new and different yet familiar and just as delicious.
Pizza pockets are so easy, your kids can do it. In fact, the kids often ask for them and Samantha loves to help me make them. The best part about these pizza pockets is your pocket, is YOUR pocket. Fill the kids’ with cheese and pepperoni and then make yours as spicy, meaty, or veggie packed as you like. Another great thing about these babies is you can make extra, cool ’em down, transfer them to a Ziploc bag and freeze them for another day.
Here’s what you’ll need:
- Corn meal or semolina flour
- Flour (all-purpose or semolina)
- 1 ready-made ball of pizza dough (I like Trader Joe’s Whole Wheat)*
- Pizza sauce
- Cheese (mozzarella, ricotta, Parmesan, etc.)
- Fillings (meat and/or veggies)
- Small bowl of water
- Olive oil or olive oil spray
*Ready-made dough is a great short cut because it’s already risen, rested and ready to roll. (If coming straight from the fridge, it does need to sit out for 30 minutes to allow it to come to room temp.)
- Preheat oven to 425 degrees. Generously sprinkle cornmeal or semolina flour on a baking sheet. Alternatively, you can use a silicon baking mat.
- Lightly flour a clean surface. With a knife or bench scraper, cut the dough into 4 equal parts.
3. Lightly flour a rolling pin and roll dough ball evenly into an oval, about 1/4 ” thick.
4. On one half of the dough, add sauce, cheese and toppings, leaving about a 1/2 ” border. Don’t over fill it or it will ooze out during baking.
5. Dip your index finger in a small bowl of water and trace the outer edge of the dough. Carefully fold over the topping-less side and press to seal. If you want to be fancy, you can give them a pretty edge by pressing them with a trusty ol’ fork.
6. Using a fork, poke each pocket 3-4 times. Brush the outside of the pocket lightly with olive oil or spray with olive oil spray.
6. Bake for 12-15 minutes, or until outer edge is golden and crispy.
Serving suggestion: Serve alongside a green salad or raw veggies and dip. Paper plates optional ;).