Pocket Easy Pizza Recipe

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After sharing our easy and delicious homemade pizza sauce, I thought I should share with you this fun pocket pizza recipe. This recipe is very easy to make and a lot of fun to get kids involved. Our children love it.

FRIENDLY FREEZER!

I love these because they are very freezer safe! You can make a double or triple batch and freeze the leftovers. Then you can easily put one, two, or six 😉 into the oven at any time. I'd freeze them BEFORE you bake them. Freeze completely on a cookie sheet. Then put it in a freezer bag once it's frozen. It would allow defrosting in the refrigerator for just adding a few minutes to the cook time if you're cooking frozen.

Makes 24 pocketsPreparation time: 1 hour from start to finish

Dough ingredients

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  • 1 teaspoon chicken base better than broth
  • 1/2 teaspoon garlic, fresh, minced
  • 1 1/4 cups milk
  • 1 egg
  • 3 cups all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 4 1/2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon oregano, dry
  • 1/2 teaspoon thyme, dry
  • 1/4 teaspoon basil, dry
  • 1/2 cup cold butter

Filling ingredients

  • 1/3 cup ricotta cheese
  • 1/3 cup marinara sauce
  • 3/4 cup mozzarella, grated

Bark seasoning ingredients

  1. 1/2 cup butter, melted
  2. dried parsley

Addresses

  1. Heat oven to 450 degrees.
  2. In a measuring cup or small bowl, mix together the broth base, garlic, milk, and egg. Set aside for a future step.
  3. In a separate bowl, combine flour, parmesan, baking powder, salt, rosemary, oregano, thyme, and basil. Stir to combine well.
  4. Cut the cold butter into 4 or 5 pieces. Use a fork to mix the butter with the flour until the mixture is crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. This step will take approximately 3 to 5 minutes until there are no large lumps. The easiest way is to press the fork into the side of the bowl and "crush" it between the teeth of the fork.
  5. Stir the egg mixture into the flour mixture. Mix until the dough forms a loose ball. It may be dry enough to handle and not wet enough to appear shiny.
  6. Pour the dough onto a lightly floured worktop. Knead the dough several times by turning it on itself and rotating 90 degrees. Keep it lightly floured so it doesn't stick. You must fold and rotate about 10 times moving quickly so as not to heat the butter.
  7. Use a straight-sided glass or rolling pin (not your hands) to spread it out to a rectangle about 1/2 inch thick
  8. Use a 2-1 / 2 inch round cookie / cookie cutter. Make sure to flour the cookie cutter so it doesn't stick to the dough.
  9. After cutting all of the dough into circles, you will thin the centers of each circle to about 1/4 inch. I do this by pressing down with my fingers. This will increase the circle a bit and leave the outer edge a bit thicker.
  10. Combine ricotta and marinara ingredients in a small bowl.
  11. Place the crust circles on a cookie sheet. Place a rounded teaspoon of filling in the center of each crust and sprinkle with a little mozzarella.
  12. Fold the crust in half and press down on the edges. You can use a fork or your fingers. Your goal is to seal the edges so that the filling stays inside.
  13. Bake at 450 degrees for 13-15 minutes until the crust is lightly browned.
  14. After the bags come out, brush them with melted butter and sprinkle with parsley.

TIPS: If the dough is a little wet and sticky, you can add about a tablespoon of flour and knead a little. If the mixture is too dry and leaves too much flour in the bowl, you can add a teaspoon of milk and stir gently.

Pocket Easy Pizza Recipe

This pocket pizza recipe is easy to make and tastes great. Pizza Pockets is a fun family dinner and a nice twist to pizza night.

Course: aperitif

Italian cuisine

Keyword: Pocket Pizza Easy Recipe

Servings: 24

Calories: 166 kcal

Author: Eat a penny

Ingredients

  • Ingredients of the dough:
  • 1 teaspoon chicken base better than broth
  • 1/2 teaspoon garlic (fresh, minced)
  • 1 1/4 cups milk
  • 1 egg
  • 3 cups all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 4 1/2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon rosemary (dry)
  • 1/2 teaspoon oregano (dry)
  • 1/2 teaspoon thyme (dry)
  • 1/4 teaspoon basil (dry)
  • 1/2 cup butter (cold)
  • Filling ingredients:
  • 1/3 cup ricotta cheese
  • 1/3 cup marinara sauce
  • 3/4 cup mozzarella (grated)
  • Bark seasoning ingredients:
  • 1/2 cup butter (melted)
  • parsley (dry)

Instructions

  1. Heat oven to 450 degrees.

  2. In a measuring cup or small bowl, mix together the broth base, garlic, milk, and egg. Set aside for a future step.

  3. In a separate bowl, combine flour, parmesan, baking powder, salt, rosemary, oregano, thyme, and basil. Stir to combine well.

  4. Cut the cold butter into 4 or 5 pieces. Use a fork to mix the butter with the flour until the mixture is crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. This step will take approximately 3 to 5 minutes until there are no large lumps. The easiest way is to press the fork into the side of the bowl and "crush" it between the teeth of the fork.

  5. Stir the egg mixture into the flour mixture. Mix until the dough forms a loose ball. It may be dry enough to handle and not wet enough to appear shiny.

  6. Pour the dough onto a lightly floured worktop. Knead the dough several times by turning it on itself and rotating 90 degrees. Keep it lightly floured so it doesn't stick. You must fold and rotate about 10 times moving quickly so as not to heat the butter.

  7. Use a straight-sided glass or rolling pin (not your hands) to spread it out to a rectangle about 1/2 inch thick

  8. Use a 2-1 / 2 inch round cookie / cookie cutter. Make sure to flour the cookie cutter so it doesn't stick to the dough.

  9. After cutting all of the dough into circles, you will thin the centers of each circle to about 1/4 inch. I do this by pressing down with my fingers. This will increase the circle a bit and leave the outer edge a bit thicker.

  10. Combine ricotta and marinara ingredients in a small bowl.

  11. Place the crust circles on a cookie sheet. Place a rounded teaspoon of filling in the center of each crust and sprinkle with a little mozzarella.

  12. Fold the crust in half and press down on the edges. You can use a fork or your fingers. Your goal is to seal the edges so that the filling stays inside.

  13. Bake at 450 degrees for 13-15 minutes until the crust is lightly browned.

  14. After the bags come out, brush them with melted butter and sprinkle with parsley.

Recipe Notes

TIPS: If the dough is a little wet and sticky, you can add about a tablespoon of flour and knead a little. If the mixture is too dry and leaves too much flour in the bowl, you can add a teaspoon of milk and stir gently.

Here are some more fun pizza recipes to try:

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