2-Ingredient Dough Pizza Pockets recipe


2-Ingredient Dough Pizza Pockets recipe

This spring, we partnered with food writer and photographer Martyna Angell to develop four yummy dishes that are perfect served as the weather warms up.

Find Martyna’s family-friendly pizza pockets recipe below. Make sure you share your work with us by tagging @westfieldchatswood and @wholesomecook, and use the hashtag #freshfoodwithwestfield.

2-ingredient dough pizza pockets

Perfect project to tackle with the kids – these pizza pockets are great as a snack, light supper and go well in a lunchbox instead of sandwiches. You might want to make a double batch from the word go!

Makes 6 pizza pockets

1/2 cup Greek-style yoghurt
1¼ cup self-raising flour, plus extra for dusting

Preheat oven to 180C. Line a baking sheet with baking paper. In a bowl combine yoghurt and flour. Mix well until a dough forms. Leave to rest for 5 minutes while you prep the filling ingredients. Divide dough into 6 even pieces (about 45g each if you want to be exact) and roll into balls. Dust working surface with some extra flour and flatten the balls with your hand to about 12cm in diameter.
Spread sauce on top of each round leaving just over a centimetre overlap without toppings. Add some cheese, other toppings and a bit of extra cheese. Start folding the untopped dough toward the middle, sticking each fold together to form a round. Flip over and place the join side down on a baking sheet lined with the baking paper.
Bake for 25 minutes, the rolls should be golden on top. Remove from oven and place the baking sheet on wire rack, allow pockets to cool for 5 minutes before serving. Be mindful, the filling will be hot!

Make sure you visit our Instagram page as we share each of these recipes via IGTV: @westfieldchatswood

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