FRESH MOZZARELLA, TOMATO AND OLIVE PIZZA POCKETS
The traditional reason for wrapping ingredients in pastry - be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes - is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates. These pizza pockets couldn't be easier to make, and they are delicious whether eaten with a knife and fork or your fingers.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, combine all ingredients except dough.
- Divide dough into four equal pieces; roll each piece into a ball. On a lightly floured surface, roll one ball into a 7-inch round. Mound 1/4 of the filling on half the dough. Fold other dough half over the filling and pinch edges together to seal. Transfer pocket to prepared baking sheet. Repeat with remaining dough and filling.
- With a sharp knife, cut several slits in top of each pastry. Bake pockets until golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1211 milligrams, Sugar 2 grams
SKINNY FRESH MOZZARELLA AND TOMATO PIZZA
The fresh mozzarella on this pizza melts beautifully, covering the entire top as it bakes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- In large bowl, dissolve yeast in warm water. Stir in half of the flour, the salt, sugar and 1 teaspoon oil. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover, let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.
- Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Sprinkle with cornmeal. Pat dough into 12-inch round on cookie sheet or pat in pizza pan using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
- Cut cheese into 1/4-inch slices. Place cheese on dough to within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with 1 tablespoon oil.
- Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.
Nutrition Facts : Fat 1, ServingSize 1 Slice, TransFat 0 g
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