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Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough filled with a delicious filling and then baked in the oven. To make them nice and light and soft, this time they are baked with spelt flour type 1050. Type 1050 refers to the milling degree of the flour. The higher the type number, the more hulls and sprouts are in the flour, which means it is darker and richer in nutrients.

Filled pizza pockets

Warm or cold, it really doesn’t matter how you eat them. The filled pizza pockets always taste absolutely great. Personally, I like to take them to the gym and then eat them just like that without heating.

Filled pizza pockets

Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough, with a delicious filling.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course main course

Servings 2 person

Ingredients

  

For the dough

• 200 g spelt flour type 1050
• 120 g water
• 2 g salt
• 5 g dry yeast

For the filling

• 2 rote Paprikaschoten
• 1 can corn
• 1 glass of strained tomato sauce
• 1-2 tsp Italian spice
• 1-2 tsp oregano
• some chili powder
• some salt and pepper
• some paprika powder noble sweet

Instructions

 

• Make pizza dough from the ingredients.
• Cover and let rise for 30 minutes.
• Wash, seed and chop the peppers.
• Boil in water until soft.
• Drain canned corn in a colander and rinse with water.
• Briefly stir the corn into the peppers.
• Then drain everything well.
• In a small bowl, season the tomato sauce with the herbs and spices.
• Briefly knead the yeast dough on a surface.
• Then cut small pieces of dough.
• Roll these out into round little pieces.
• Spread with the seasoned tomato sauce.
• Spread the vegetables on top.
• Fold dough from the outside to the center.
• Place on a baking sheet with baking paper.
• Flatten slightly with floured hands.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

Keyword dry yeast, oil-free, Spelt flour type 1050, Vegan, Vegetables, Yeast, Yeast dough

Tip

Preheat the baking tray. In the meantime, the filled pizza pockets can be placed on a baking paper. When all the pockets are ready, then use a pizza shovel to place the covered baking paper on the hot baking sheet in the oven.

Or fill each pizza pocket first and place them individually on the baking sheet with baking paper.

Interesting to know

I can always take filled pizza pockets with me. No matter whether warm or cold. They always taste good.