Pizza Pockets

Who doesn't love pizza pockets? Our take is filled with a homemade pizza sauce, butter beans capsicum, fresh parsley Dibble Sour Cream and vegan cheese! We've also PERFECTLY paired with a dipping sauce made with Dibble Sour Cream and Dibble Chipotle Mayo. Eat all 8 pizza pockets or save some for later by freezing them. This is a must-try recipe. Happy cooking!

Prep Time 2 hours and 15 minutes

Cook Time 30 minutes

Serves 4-8

Difficulty Medium

Ingredients 

Pizza Dough

• 3/4 Cup Warm Water
• 1 Tbsp Sugar
• 7g Yeast
• 2 Cups All Purpose FLour
• 1 tsp Salt
• 1 Tbsp Olive Oil
• Extra flour for dusting

Filling

• 1 Tbsp Olive Oil
• 1 Brown Onion, diced
• 2 Garlic Cloves, thinly sliced
• 1 Tbsp Chilli Flakes
• 1 Tbsp Tomato Paste
• 1 tsp Dried Oregano
• 2 1/2 tsp Salt
• 1 tsp Pepper
• 1 can Peeled Tomatoes 
• 1/2 Cup Fresh Parsley, roughly chopped
• 1 can Butter Beans, drained and rinsed
• 1 Cup Red Capsicum, diced
• 1/2 Cup Dibble Sour Cream
• 150g Vegan Cheese, thinly sliced with potato peeler

Dipping Sauce

• 4 Tbsp Dibble Sour Cream
• 1 Tbsp Dibble Chipotle Mayo

Method 

Filling

1. In a medium pot on medium heat, add the oil, onion, garlic, chilli flakes and cook for 1 minute. Stir occasionally. 
2. Add the tomato paste, oregano, salt, pepper and cook for 2 minutes, stirring occasionally. 
3. Add the peeled tomatoes, 1 tsp salt, 1/4 tsp pepper and mash with a potato masher. Turn the heat down to low and cook for 2 minutes, stirring occasionally. *Note: if you don't have a potato masher, you can use your hands to mash it, before you add it into the pot, in a separate bowl. 
4. Add 2 Tbsp fresh parsley, butter beans, 1/2 tsp salt, 1/2 tsp pepper and cook for 5 minutes, stirring occasionally. Set aside to cool. 

Pizza Dough

1. In a small mixing bowl, add the water, sugar, yeast, stir thoroughly and let it rest for 10 minutes. 
2. In a large mixing bowl, add the flour, salt and slowly mix in the yeast solution. 
3. Knead for 3 minutes until it comes together then place the dough on a lightly dusted workbench and knead for 10 minutes until the dough is smooth.
4. Grease a clean mixing bowl with the olive oil, place the dough in the bowl and ensure the dough is coated in the oil. 
5. Cover with a tea towel and rest for 1 hour.
6. Deflate the dough by gently punch it and place onto a workbench.
7. Divide the dough into 8 equal pieces then with each piece, form them into balls. Form a cage with your hands over the balls and with your finger tips in contact with the workbench, move the ball in a circular motion to create friction on the base of the ball. Repeat this for all the dough pieces.
8. Cover with a tea towel and rest for 30 minutes.
9. Place one dough ball on a lightly dusted workbench and flatten with the palm of your hand. Using your fingertips, gently press down, while rotating the dough, to form a circle. Lightly dust a rolling pin and roll out the dough to a 12cm circle. Repeat this for the remainder of the dough balls. 

Pizza Pocket

1. Preheat the oven to 200°C.
2. Add 4 Tbsp of the filling to one half of the dough then add 1 Tbsp capsicum, 1 tsp fresh parsley, 1 tsp Dibble Sour Cream and 2 Tbsp vegan cheese. Make sure you keep the filling about 1cm away from the edge of the dough. 
3. Gently fold the dough over the filling so both edges meet and using a fork, crimp along the edges of the dough to seal the pizza pockets. Repeat this for the remainder of the dough pieces.
4. Place the pizza pockets on a lined baking tray and bake for 20 minutes or until golden brown. *Note: just bake however much you want to eat and freeze the rest.

Dipping Sauce

1. In a small mixing bowl, whisk together the Dibble Sour Cream and Dibble Chipotle Mayo. 

To Serve

1. Brush the top surfaces with extra virgin olive oil and finish with salt and pepper.
2. Dip the pizza pockets in the sauce.
3. Enjoy!