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🍕 Crispy Pizza Pockets

732 kcal · 30 min · 4 servings

Ingredients

• 400 g wheat flour Type 1050 (+ 2 tbsp for working)
• salt
• 0.5 cube fresh yeast (21 g)
• 1 tsp raw cane sugar
• 4.5 tbsp olive oil
• 80 g dried tomatoes in oil
• 150 g mozzarella
• 1 handful basil
• 50 g parmesan
• 100 g ricotta
• 2 eggs
• pepper
• 2 egg yolks

Instructions

1. 1. Put the flour and one teaspoon of salt into a bowl.
2. 2. Make a small well in the center of the flour mixture.
3. 3. Crumble the yeast into the well.
4. 4. Sprinkle the sugar over the yeast.
5. 5. Stir everything smooth with five tablespoons of lukewarm water.
6. 6. Cover the bowl.
7. 7. Let the dough rise in a warm place for about 30 minutes.
8. 8. Add four tablespoons of olive oil to the dough.
9. 9. Mix the oil with about 175 milliliters of lukewarm water.
10. 10. Knead the dough on a lightly floured work surface.
11. 11. Knead until the dough is smooth and no longer sticks to your hands.
12. 12. Add a little more flour or water if needed.
13. 13. Cover the dough.
14. 14. Let the dough rise for another 30 minutes.
15. 15. Drain the tomatoes.
16. 16. Cut the tomatoes into strips.
17. 17. Drain the mozzarella.
18. 18. Cut the mozzarella into cubes.
19. 19. Wash the basil.
20. 20. Shake the basil dry.
21. 21. Pluck off the basil leaves.
22. 22. Chop the leaves roughly.
23. 23. Grate the Parmesan.
24. 24. Stir the ricotta in a bowl with the eggs until smooth.
25. 25. Add the tomatoes, mozzarella, basil, and Parmesan.
26. 26. Season the filling with salt and pepper.
27. 27. Mix the ingredients well.
28. 28. Knead the pizza dough on a floured work surface again.
29. 29. Divide the dough into four pieces.
30. 30. Knead each piece again.
31. 31. Roll each piece into a disc about the size of a plate.
32. 32. Brush each disc with a little olive oil.
33. 33. Leave the edge free.
34. 34. Place the filling in the center of each half of the dough.
35. 35. Fold the other half over.
36. 36. Press the edges firmly.
37. 37. Fold the edge over piece by piece.
38. 38. Press the edge firmly.
39. 39. Shape the typical crimped edge.
40. 40. Place the pizza pockets on a baking sheet lined with baking paper.
41. 41. Whisk the egg yolk.
42. 42. Brush the pockets with the egg yolk.
43. 43. Preheat the oven to 250 degrees Celsius.
44. 44. Bake the pizza pockets for about 25 minutes until golden brown.
45. 45. Use 220 degrees Celsius for convection.
46. 46. Use gas level 3 to 4.

Nutrition per serving

• kcal: 732
• Protein: 31 g · Fett/Fat: 35 g · Carbs: 74 g