Pizzas…Yum yum! Every kids love pizzas nowadays and so do mine. Weekend dine outs for my little girl means pizzas for her 🙂 . Yeah, she is an absolute fan of pizza. But, much consumption of pizzas with all-purpose base is also not a healthy options for kids too. It is always great to opt for whole wheat flour instead. So, I chose Vivatta Chakki Atta to make pizzas with a changed appearance than normal ones which did not fail appealing the kids. So here is a delicious recipe of crispy Whole Wheat Pizza Pockets. These small baked beauties were stuffed with spiced oven roasted veggies. The veggies can be used according to your likings or any vegetables that are handy at your home. Also, the shape and size of the pockets are not restricted, you can shape them any way to make them more interesting for your kids. Furthermore, the pizza sauce that I have used in these pockets are homemade and probably the best ever pizza sauce which can be used anytime when needed.( Recipe for Pizza Sauce)
These whole wheat pizza pockets makes an ideal appetiser/snacks for any festive occasions, parties or even as kid’s snack box. Let’s see how to make whole wheat pizza pockets with roasted vegetables…..
For roasted vegetables:
1 nos, medium yellow zucchini, cut in small cubes
1 nos, medium green zucchini, cut in small cubes
1 nos, large yellow pepper, cut in small cubes
1 nos, large red pepper, cut in small cubes
1 nos, large onion, roughly cut in cubes
Sea salt and black pepper to taste
1 teaspoon, dried oregano
1 teaspoon, dried basil
1 teaspoon, chili flakes
Olive oil for drizzling
For Pizza dough:
3½ + ½ cup, Vivatta whole wheat flour
3 tablespoon, olive oil
10 grams, instant dry yeast
1 tablespoon, sugar
½ cup, milk
½ cup + 1½ cup, water
2 teaspoon, dried basil
For Pizza pockets:
Mozarella cheese, grated as required
Italian Pizza Sauce as required.
Italian seasoning as required.
For Roasting Vegetables:
Preheat the oven at 200 degrees centigrade.
In a bowl, combine together green and yellow zucchini, yellow and red pepper, onion, oregano, basil and olive oil.
Now spread the mixed veggies evenly on a large baking tray.
Season with seasalt and black pepper. Roast the veggies in the preheated oven for 20 mins.
Take it out and cool it.
Mix a teaspoon full of chili flakes into the roasted vegetables and keep it aside.
For Pizza dough:
Warm together ½ cup of water and ½ cup of milk.
In a large bowl, add warm water milk mixture and sugar. Mix well.
Add ½ cup of flour and instant yeast. Mix to form a paste.
Cover with a cling film and keep it in a warm place for an hour. The mixture will become frothy after an hour.
In the same bowl, add 3 tablespoon of olive oil, basil, oregano, salt, 3½ cup flour, 1½ cup of water. Mix everything and start kneading the mixture.
Once the mixture forms a dough, transfer it on a clean counter.
Knead the dough with the heels of your hand for 8 to 10 mins. The dough will become soft.
Oil the dough and place it in a large bowl. Cover with a cling wrap and keep it in a warm place for 1½ to 2 hours.
After proofing, the dough will double in size.
Gently punch the dough and knead it for another 2 to 3 mins. If the dough is sticky, you can grease it or dust it.
For Pizza packets:
Divide the dough into six equal parts.
Take one part and roll it out into a disc of about 13 to 14 inches of diameter with the thickness of approximately 6 to 7 mm.
Now, depending upon the size and shape of the pizza pockets you prefer, cut the pieces from the rolled disc.(I preferred making them circle of 3 to 4 inches of diameter)
Take one cut piece, spread a teaspoon pizza sauce. Place a teaspoon of roasted vegetables topped with grated mozzarella cheese. Sprinkle little Italian seasoning on top. The sauce, stuffing and cheese quantity will vary based on the size and shape of pocket you choose but remember to do it just right, do not overfill or under fill it.
Please ensure that you place the stuff in the centre such that you leave 1-1.5 cm space at the edges to fold.
Place another cut piece on the top of the stuffing to cover it up and press the edges to seal it well either using a fork or twist with fingers to form a flower.
Gently snip a small hole on the top to allow the steam from the cheese to flow out.
Make all the pockets in the same way.
Gently place these prepared pizza pockets on the baking tray lined with parchment paper.
Bake these pockets at 200 degrees centigrade for 12-15mins or until they are light golden brown and baked well.
Serve and enjoy.
Facebook Page of Vivatta – https://www.facebook.com/vivattaworld
Twitter Page of Vivatta – https://twitter.com/ChakkiAtta