Enjoy Life Foods

Handheld Pesto Pizza Pockets

Makes 8 pizza pockets 

INGREDIENTS:
Crust Pesto Sauce
  • 1 C. packed fresh basil leaves
  • 1 T. nutritional yeast
  • ½ t. sea salt
  • ¼ C. toasted pumpkin seeds
  • 1 clove peeled garlic
  • ¼ C. oil
Filling
  • 3 C. of your favorite vegetables, steamed or sautéed
  • prepared pesto (from above recipe)
DIRECTIONS:
  1. Preheat oven to 425˚F and line two baking sheets with parchment paper.
  2. Prepare the pizza crust by mixing the Pizza Crust Mix, olive oil, water, salt, dried oregano and garlic powder in a large bowl. Mix with a spoon until combined then use your hands to knead into a large ball. Divide the dough into 8 equal portions and roll each into a ball. Place back into the bowl and cover with plastic wrap.
  3. Prepare the pesto sauce by adding the basil, nutritional yeast, sea salt, pumpkin seeds, garlic and olive oil to the bowl of a small food processor. Pulse for about 30 seconds-1 minute until your pesto comes together.
  4. Mix together the pesto and your steamed or sautéed vegetables and set aside.
  5. Now roll out your pizza pockets. Take a ball of dough and cover the bowl back up to keep the rest of the dough fresh. Dust a clean surface with some of the All-Purpose Flour Mix. Roll dough into a circle about 6-7 inches in diameter.
  6. Spoon some of the vegetable-pesto filling onto the front half of the circle, leaving about 1 inch around the outside so you can press the dough together.
  7. Drizzle a little olive oil around the outside edge of the dough.
  8. Bring the top half of the dough towards you to cover the filling and press seams together. Roll them slightly under to help them stay closed.
  9. Place on a parchment lined baking sheet and lightly brush with olive oil. Continue this process until you have rolled out and filled all the dough.
  10. Bake for 20 minutes or until lightly golden brown. Serve with pizza sauce to dip!
 
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