The Menu:
Broccoli Three Cheese Pizza Pockets
The Original Recipe:
I found this recipe on LiveWellCooking. blogspot. I had leftover Ricotta from the other night, and I wanted to use it up. This was the PERFECT way to do that! This was like a stromboli, and we dipped it in pizza sauce on the side. YUM! My kids even ate it. I was so afraid they would nit-pick about the broccoli, but they all gobbled it down-- very fast I might add!
Broccoli Three-Cheese Pizza Pockets
Ingredients:
Pizza Dough:
3 cups Organic flour
1 pkg (.25 oz) active dry yeast
2 tbsp extra virgin olive oil
1 tsp salt
1 tsp sugar
1 cup warm water
Extra flour, for dusting
Filling:
1 (9 oz) container part-skim ricotta cheese
4 oz. broccoli florets (I used frozen florets)
1 roasted red pepper (these come in a jar, usually near the olives)
1/4 cup flat-leaf parsley, finely chopped
1 oz. Parmesan cheese, grated
2/3 cup shredded mozzarella cheese (2 oz)
Salt and Pepper
1 egg white, beaten
Directions:
Preheat oven to 375 degrees.
Pizza Dough:
Combine flour, salt and yeast in a bowl. Add olive oil and water and mix well. I used a stand mixer fitted with the bread hook. If your dough is too dry, add water a tablespoon at a time until the ball of dough sticks together well. Set aside
Filling:
In a large bowl, mix ricotta, broccoli, roasted red pepper, parsley, Parmesan, mozzarella, and 1/8 tsp freshly ground black pepper until well combined
On a floured surface, roll pizza dough into a 16-inch circle with a floured rolling pin. Cut in quarters. Spread 1/4 of broccoli cheese mixture onto each piece of dough, leaving a 1/2 inch border. Fold other half of dough over filling. Pinch edges together tightly to seal. Brush each with egg white (this helps it brown nicely).
Transfer to a pan (lightly greased or lined with parchment paper). Bake 30-35 minutes or until puffed and browned. We served with marinara sauce for dipping
The Way I Made It My Own:
I added a few things.. like I like to do! :)
Kowboy's Broccoli Two-Cheese Pizza Pockets
Ingredients:
Pizza Dough:
3 cups flour
1 pkg (.25 oz) active dry yeast
2 tbsp extra virgin olive oil
1/2 tsp. Basil
1 tsp salt
1 tsp sugar
1 cup warm water
Extra flour, for dusting
Filling:
1 (9 oz) container part-skim ricotta cheese
4 oz. broccoli florets (I used frozen florets, thawed and diced)
1 roasted red pepper
1/4 tsp. cup baisl (or 6 fresh basil leaves, diced)
1 cup shredded mozzarella cheese
8 sun-dried tomaotes, diced (or my oven roasted tomatoes)
2 green onions, diced
1/4 tsp. garlic powder
Salt and Pepper
Directions:
Preheat oven to 400 degrees.
Pizza Dough:
Combine tepid water (I microwave in a safe dish for 30 seconds), sugar and yeast. Proof for 1 minute. Combine flour, basil and salt. Add olive oil and water and mix well. I used a stand mixer fitted with the bread hook. If your dough is too dry, add water a tablespoon at a time until the ball of dough sticks together well. Set aside. Let rise 1 hour.
Filling:
In a large bowl, mix ricotta, broccoli, roasted red pepper,basil, tomatoes, mozzarella, garlic, onion, salt and pepper until well combined
On a floured surface, roll pizza dough into a 16-inch circle with a floured rolling pin. Cut in quarters. Spread 1/4 of broccoli cheese mixture onto each piece of dough, leaving a 1/2 inch border. Fold other half of dough over filling. Pinch edges together tightly to seal.
Transfer to a pan (lightly greased or lined with parchment paper). Bake 30-35 minutes or until puffed and browned. Serve with Pizza sauce for dipping, if desired.
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