Main dishes

Pizza pockets


Homemade pizza pockets
17 mins
1 hr 30 mins
Portions / Servings: 12 pockets
Auteur: Fannelie Stammegna, Importations Nobelhaus Inc.
  • 300 g of water
  • 1 tbsp. instant dehydrated yeast
  • 500 g of flour
  • 30 g of olive oil
  • 1 tsp. of thyme or rosemary.
  • 1 tsp. salt
  • Tomato sauce
  • A can of 796 ml diced tomatoes
  • 1 onion
  • 2 garlic cloves
  • 30 g of olive oil
  • 1 tbsp. dried Italian herbs
  • 1 can of 156 ml tomato paste
  • 1 tbsp. Thermomix vegetable or chicken stock
  • Pepper to taste
  1. Put water or milk with yeast into mixing bowl. Warm 3 min / 37° / speed 1.
  2. Add flour, dried herbs, olive oil and salt. Knead 4 min / dough mode.
  3. Take dough out of mixing bowl and let it to proof for about 1 hour.
  4. Meanwhile, drain the canned tomato to keep only the diced tomatoes. Reserve.
  5. Put the onion, garlic, olive oil, vegetable stock, pepper and Italian seasoning in the bowl. Mix 5 sec / speed 5. Scrape the sides of the bowl to bring the preparation down.
  6. Add the tomato paste, the drained diced tomatoes and cook without a cup 10 min / 120°/ speed 1 / reverse.
  7. At the end of cooking, rid half of the sauce in a gratin dish for faster cooling and the rest in a Mason jar for another use.
  8. At the end of the growing time, degas the dough with the fist then reform a ball. Using the spatula, cut it into 12 pieces, shaped into balls. Take one of the dough pieces, spread it out with an approximate diameter of 15 cm. Place this disc of dough in one of the cavities of the burger mould. Put in the center 2 tbsp. tablespoons of tomato sauce, protein of your choice then 1 tsp. of grated cheese of your choice. Fold down the edges and weld with your fingertips. Return to the cavity to have the closure below. Press so that the pizza pocket fills the cavity. Do the same with the other dough pieces.
  9. Preheat the oven to 425°F.
  10. Brush the pizza pockets with olive oil and put in a hot oven 15/20 min at 425°F.

The pocket pizza freezes very well.

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