Friday, March 12, 2010

Pizza Pockets

For dinner tonight, I made 2 different kinds of pizza pockets. I was excited to be able to make my own pizza dough, it was surprisingly easy and turned out really good! No more store bought dough for me :)

Basic Pizza Dough
Recipe from Annie's Eats


½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl


Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

The first set of pockets I made with mozzarella cheese and turkey pepperoni. They were good but could have been stuffed a bit more. I served them with my homemade marinara sauce on the side, minus the onions since I wanted a smoother sauce.

Next were Chicken and Broccoli pockets. Really loved the filling in these. Delicious.

Chicken Broccoli Pizza Pockets
Inspired by
Jen and Food, Perfect Together

2 6oz Boneless skinless chicken breasts
1 cups broccoli florets
4 garlic cloves, minced
1/2 cup chicken stock
2 bay leaves
2 sprigs fresh oregano
1 cups shredded cheddar

In the crockpot place chicken breasts and cover with chicken stock. Add bay leaves and oregano. Cook for 6-8 hours on low. Remove with slotted spoon and shred. Add a ladle of liquid to moisten.

Heat 2 tbs EVOO in pan. Saute garlic on med low heat until lightly browned. Add broccoli and saute for 3-4 mins. Add chicken and stir to combine. Pour mixture into a mixing bowl and stir in cheddar.

Roll out dough into a large rectangle on a lightly floured surface. Cut in half and then thirds to make 6 smaller rectangles. Add filling and fold over, pinching shut. Coat with an egg wash and bake on 400 for 20-25 mins.

I am looking forward to making these again, and getting even more creative with the filling!

ZACH'S RATING - **** 1/2


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