Pizza Pockets

Ingredients

• 400 g wheat flour type 1050 (+2 tbsp for working)
• Salt
• 0.5 cube fresh yeast (21 g)
• 1 tsp raw cane sugar
• 4.5 tbsp olive oil
• 80 g sun‑dried tomatoes in oil
• 150 g mozzarella
• handful basil
• 50 g Parmesan
• 100 g Ricotta
• 2 Eggs
• Pepper
• 2 egg yolks

Instructions

1. 1.

   Add flour with 1 tsp salt to a bowl and form a well in the center. Crumble yeast into it, sprinkle sugar on top and stir with 5 tbsp lukewarm water. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   Add 4 tbsp olive oil and mix well with about 175 ml lukewarm water. On a floured surface knead into a smooth dough that no longer sticks to the hands. Add more flour or water if needed. Cover and let rise another 30 minutes.

3. 3.

   Drain tomatoes and cut into strips. Drain mozzarella and cube it. Wash basil, shake dry and pick leaves, then roughly chop. Grate parmesan.

4. 4.

   Whisk ricotta with eggs until smooth. Add tomatoes, mozzarella, basil and parmesan, season with salt and pepper, and mix well.

5. 5.

   Knead pizza dough again on a floured surface and divide into four pieces. Knead each piece again and roll into a disc about the size of a dinner plate. Brush each with olive oil, leaving the edge free. Spread filling in the center of each half. Place the second half over it and press edges together. Fold the edge in small sections, pressing to form a typical ridged border.

6. 6.

   Place pizza pockets on a baking sheet lined with parchment paper. Whisk egg yolks and brush over the pockets. Bake in a preheated oven at 250 °C (220 °C fan; gas: level 3–4) for about 25 minutes until golden brown.