Ingredients
Homemade Pizza Pockets
Basic Recipe (Makes 4 pizza pockets per 1 crust):
1 pre-made pizza crust
1 cup pizza sauce (or favorite pasta sauce- additional options, below)
1 cup shredded cheese
2–3 tsp olive oil or garlic oil (below)
2–4 tbsp flour (as needed)
sea salt (as needed)
Optional Garlic Oil: Gently heat 2 tbsp olive oil in a small pan. Whisk in 1 clove of minced garlic, turn off heat and let sit for 5 minutes.
Instructions
1. Preheat oven to 425. While oven is preheating, remove pizza crust from refrigerator and let sit on warming oven. Meanwhile, line a pan with parchment paper and sprinkle with a small amount of flour (1-2 tbsp).
2. After 10-15 minutes, sprinkle clean counter or cutting board with additional flour and place pizza dough on counter. Cut into four equal pieces. One at a time, roll into a circle and top with sauce and cheese (or additional toppings, below) on one half.
3. Close pocket by folding circle in half and pressing on edges with fingers or a fork (I prefer a fork for the best seal). Place on baking sheet and brush with olive oil or garlic oil.
5. Bake in oven 10-15 minutes, until dough is puffy and cooked through.
Notes
Broccoli Cheddar Pizza Pockets:
olive oil, as needed
1 cup broccoli, fresh or frozen, steamed or blanched for 3-4 minutes and drained well
1 cup cheddar cheese
1 cup shredded rotisserie chicken or chopped cooked breaded chicken (I like Trader Joe’s)
Meatball Marinara Pizza Pockets:
To basic recipe, add 1 cup quartered pre-made or homemade meatballs.
To top: 2 tbsp chopped fresh parsley.
BBQ Chicken Pizza Pockets:
1/2 cup barbecue sauce (in lieu of pizza sauce)
1 cup mozzarella or pepperjack cheese
1 cup shredded rotisserie chicken or chopped cooked breaded chicken (I like Trader Joe’s)
1/4 cup chopped red onion and/or sweet pickled jalapenos (Kris’ favorite!).