These pizza pockets are filled with meat and veggie goodness to satisfy you through breakfast and lunch without leaving you a kitchen to clean!
When you hear ‘pizza’, what comes to mind is tiresome hours messing the kitchen with flour, kneading and all sorts of ingredients.
Firstly, you will not have any wet mess because this dish doesn’t require water. The dishes are limited to two bowls, a baking sheet, a wooden spoon and a frying pan.
The dough you need is ready-made and the ingredients go in one bowl.
The time you need:
Maximum 30 minutes. 5 minutes to turn sausage brown, 7 minutes to cook the broccoli well and 10 minutes to turn the dough crisp brown.
Preparation and ingredients for each step.
Set the oven to preheat at 500 degrees F.
Step one
1/2 tablespoon olive oil
8 ounces of sweet Italian sausage, casings removed
Add olive oil to a frying pan and heat until it begins to bubble.
Add medium minced sausage to the oil and break it up using a wooden spoon until it starts to turn brown.
Pour the sausage into a bowl and let it cool.
Step two
2 finely chopped garlic cloves
A cup of broccoli chopped into 1/2-inch pieces
Add the garlic to the frying pan with olive oil and stir on low heat.
Once the garlic is glassy and aromatic, add the broccoli and stir to combine.
Cook the mixture for about 7 minutes. Put it aside to cool.
Step three
Cup of shredded mozzarella
1/2 cup of cottage cheese or sour milk or plain yoghurt
1/4 cup of grated Parmesan or nutritional yeast
Scrap a 1/2 lemon for zest
Black pepper freshly ground
Dried red pepper crushed fine
To the bowl of sausage, add all the above ingredients and stir to combine completely.
Step four
1 pound store-bought pizza dough
All-purpose flour, for dusting
Marinara sauce, warmed, for serving
Divide the dough into four parts (as many parts according to the mixtures in the bowls). Roll each portion into a ball.
Sprinkle a little flour on a surface and flatten the balls into circles 1/4 inch in thickness.
Spread 1/4 of the cheese, sausage and broccoli mixture towards one side of the flattened dough.
Fold the dough over the mixture in a pocket-like shape and seal it off by pinching the edges shut.
Put the pockets on a baking sheet with a few inches between them.
Bake for up to 10 minutes until they are lightly brown on top.
Serve
Let them cool and serve with tomato soup, ketchup or sauce.
