Whole Wheat Roasted Vegetable Pizza Pockets Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

• Preheat the oven at 200 degrees C for 20 minutes.
• In a bowl add green and yellow zucchini, yellow and red pepper, onion, oregano, basil and generously drizzle olive oil.
• Toss the veggies thoroughly until they are all well coated with the herbs and oil and pour them onto a lined baking sheet and spread them out evenly.
• Season with sea salt and black pepper and place the sheet in the oven to roast, for 20 min.
• When the vegetables are roasted, take them out and Keep it aside to cool and then, mix a teaspoon full of chili flakes into the roasted vegetables and keep it aside for later use.

To prepare the pizza dough

• In a bowl warm ½ cup of water and ½ cup of milk and it should be slightly warm, not scalding.
• In a large bowl, add warm water milk mixture and sugar and mix it well and add ½ cup of flour and instant yeast and mix it to form a paste.
• Cover with a cling film and keep it in a warm place for an hour and the mixture will become frothy after an hour.
• In the same bowl, add 3 tablespoons of olive oil, basil, oregano, salt, 3½ cup flour, 1½ cup of water and mix everything and knead the mixture until it comes together into a manageable dough.
• Once the mixture forms a dough, transfer it to a clean counter and knead the dough with your palm for 8 to 10 min or till the dough becomes soft, pliable and manageable.
• Oil the dough and place it in a large bowl and cover with a cling wrap or damp kitchen towel and keep it in a warm place for 1½ to 2 hours to rise.
• The dough will double in size and rise during this time and after that punch, the dough down, transfer it onto the counter and knead it for another 2 to 3 min.
• If the dough is sticky, you can dust it with flour and divide the dough into an equal portion and take one portion and roll it out into a disc of about 13 to 14 inches in diameter with the thickness of approximately 6 to 7 mm.
• Now, depending upon the size and shape of the pizza pockets you prefer, cut out smaller circles from the rolled disc.
• Take one cut circle, spread a teaspoon pizza sauce over it and place a teaspoon of roasted vegetables over the sauce and top with grated mozzarella.
• Sprinkle little Italian seasoning on top and the sauce, stuffing, and cheese quantity will vary based on the size and shape of pocket you choose but remember to do it just right, do not overfill or under fill it.
• Please ensure that you place the filling in the center and leave 1 cm space at the edges to fold.
• Place another cut circle on top of the stuffing to cover it completely and press the edges to seal it well either using a fork or twist with your fingers to form a pattern.
• Gently snip a small hole on the top to allow the steam for the filling to flow out when baked.
• Gently place these prepared pizza pockets on a baking tray lined with parchment paper.
• Bake these pockets in a pre-heated oven at 200 degrees centigrade for 12-15 min or until they are light golden brown in color and baked well.
• Take them out of the oven and serve warm as a party appetizer or meal along with salad.

Meghna Nath