Homemade Vegan Pizza Pockets:
We say, why bother with the big sloppy slices when you can fit a pizza pocket nicely in your hand with no mess!
Ingredients
- 1 Packet Pre-made Pizza dough
- 1/3 Cup All-Purpose whole wheat flour
- 1 Can Pizza Pasta Sauce
- 1 Packet Daiya jack-style wedge of Mozzarella-style shreds
- 1.5 Cups Mushrooms Sliced
- 3/4 Cup Green Pepper Chopped
- 1/2 Cup basil leaves
- 1 Green Onion Thinly Sliced
- 1 Tablespoon Dried Chilli Flakes
- 1/4 Cup Ekin Olive Oil
Servings: Servings
Instructions
- Pre-heat your oven to 450°F (230ºC).
- Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
- Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
- Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn't have to be a perfect circle or oval.
- Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
- Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per pocket.
- Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the pocket. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
- Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished pockets on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the pocket.
- Bake for 15-18 minutes until crispy and golden brown on the edges.
- Once baked, let the pockets sit for a few minutes before serving or cutting in half.
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