These pizza pockets are amazing. A cheesy ricotta and spinach mixture, encased in a pizza dough that’s perfectly chewy and crisp. If you’re not a fan of ricotta and spinach, feel free to mix it up and add whatever you usually have on your pizza.
2 tsp Dried yeast
1 tsp Sugar
1 cup Warm water
2 1/2 cups Flour
1 tsp Salt
200g Fresh ricotta cheese
1/2 cup Grated parmesan cheese
1/3 cup Grated mozzarella cheese
2 handfuls Fresh Spinach
Salt & Pepper
Put the sugar in a large jug, add some of the water and swirl around till the sugar has dissolved.
Add the yeast and the remaining water and let sit to prove for about 5 minutes.
Meanwhile, put the flour in a large bowl, add the salt and mix together.
Once the yeast had risen, pour into the the flour and mix together.
Sprinkle some extra flour onto a flat surface and place the dough on top.
Start kneading the dough for about 10 minutes and till it’s smooth and stretchy. (Adding flour as you go if it’s too sticky)
Oil the large bowl and place the dough inside, covered with a tea bowl and set aside to rise for about 2 hours.
Meanwhile, mix the ricotta, parmesan cheese, grated mozzarella, spinach and salt and pepper together and set a side.
Once the dough has risen, lightly dust a clean surface with flour and cut the dough into 8 portions.
Preheat your oven to 200°C.
Roll out one portion into a thin circle, lay the ricotta mixture over half the dough, then fold the dough over and press the edges shut.
Mould into a heart shape of you like, drizzle over a little olive oil and bake for 20 minutes.
Best eaten immediately.
* You can freeze these too. Just pop in the freezer before cooking for up to 3 months.