Description
A whole-grain, seasoned crust is folded over the best pizza fillings, creating a lightened-up version of your favorite pizza pocket.
Ingredients
- FOR THE DOUGH:
- 1 cup All-purpose Flour (plus Up To 1/4 Cup Extra, Only If Needed)
- 1 cup White Whole Wheat Flour
- ¼ ounces, weight Fast Rising Yeast
- 1 teaspoon Garlic Salt
- ½ teaspoons Garlic Powder
- ¼ teaspoons Oregano
- ¾ cups Warm Water
- 2 teaspoons Olive Oil
- 2 teaspoons Agave Nectar (or Honey)
- FOR THE FILLINGS:
- 1 Tablespoon Cornmeal
- ½ cups Pizza Sauce
- ¾ cups Shredded Mozzarella
- 18 slices Turkey Pepperoni (i Used Hormel 70% Less Fat)
- 1 Tablespoon Shredded Parmesan
Preparation
For the dough:
1. Combine the flours, yeast, garlic salt, garlic powder and oregano in a large mixing bowl.
2. Add the warm water into a small bowl. It needs to be warm enough to activate the yeast but not so hot as to kill it. I never use a thermometer but if it’s too hot to touch then you need to let it cool for a bit.
3. Add the oil and agave nectar (or honey) to the water.
4. Pour the water mixture into the bowl of flour and stir until a soft ball forms.
5. Dump onto a well floured surface and knead for 1-2 minutes until the dough comes together and begins to gain a bit of elasticity. At this point I added a couple tablespoons of flour from the reserved 1/4 cup to keep my dough from being too sticky.
6. Using a little olive oil or pan spray, grease an oven safe bowl and place your ball of dough in it, flipping it once so that the oil remains on the surface of the dough ball.
7. Lightly cover and allow to rise for 60 minutes in a warm and draft free area (see note).
For the pizza pocket assembly:
1. Remove dough from oven if you placed it in there for rising. Preheat oven to 400 F. Line 2 cookie sheets with parchment paper and sprinkle with cornmeal.
2. Once your dough has risen for about an hour, punch it down (my son’s favorite job) and roll it out on a well floured surface. You’ll want it to be thin, approximately 2-3 millimeters thick.
3. Cut into even squares. Mine were approximately 5 inches by 5 inches. You might have to trim off the uneven edges and roll it again.
4. Place 1 tablespoon of sauce, 1 tablespoon of mozzarella, 3 slices of turkey pepperoni, and another tablespoon of mozzarella (in that order) in the center of each square.
5. Gently fold each square into a triangle and lightly press along the edges to seal.
6. Using a spatula, transfer onto the lined cookie sheets (at this point I used a fork to gently press along the edges again).
7. Bake for 10 minutes then remove from oven briefly to spritz with oil or pan spray and sprinkle with Parmesan. Then continue baking for 2 minutes (the bottoms should be lightly browned).
8. Remove from oven and allow to cool for 5 minutes before serving.
9. Enjoy!
Note: I usually preheat my oven to 200 F, turn it off and then let my dough rise inside.
