Whole Wheat Roasted Vegetable Pizza Pockets Recipe

Step 1: To begin making the Whole Wheat Roasted Vegetable Pizza Pockets Recipe, first preheat the oven at 200 degrees C for 20 minutes

Step 2: Then, proceed to prep the vegetables for roasting

Step 3: In a bowl, combine together green and yellow zucchini, yellow and red pepper, onion, oregano, basil and liberally drizzle the olive oil

Step 4: Toss the veggies thoroughly until they are all well coated with the herbs and oil

Step 5: Pour them onto a lined baking sheet and spread them out evenly

Step 6: Season with sea salt and black pepper

Step 7: Place the sheet in the oven to roast, for 20 minutess

Step 8: When the vegetables are roasted, take them out and set aside to cool

Step 9: Then, mix a teaspoon full of chilli flakes into the roasted vegetables and keep it aside for later use

Step 10: To prepare the pizza dough warm together 1/2 cup of water and 1/2 cup of milk

Step 11: It should be slightly warm, not scalding

Step 12: In a large bowl, add warm water milk mixture and sugar

Step 13: Mix well

Step 14: Add 1/2 cup of flour and instant yeast

Step 15: Mix to form a paste

Step 16: Cover with a cling film and keep it in a warm place for an hour

Step 17: The mixture will become frothy after an hour

Step 18: In the same bowl, add 3 tablespoon of olive oil, basil, oregano, salt, 3-1/2 cup flour, 1-1/2 cup of water

Step 19: Mix everything and start kneading the mixture until it comes together in to a manageable dough

Step 20: Once the mixture forms a dough, transfer it on a clean counter and knead the dough with the heels of your palm for 8 to 10 mins

Step 21: The dough will become soft, pliable and manageable

Step 22: Oil the dough and place it in a large bowl

Step 23: Cover with a cling wrap or damp kitchen towel and keep it in a warm place for 1-1/2 to 2 hours to rise

Step 24: The dough will double in size and rise during this time

Step 25: After that punch punch the dough down, transfer it on to the counter and knead it for another 2 to 3 mins

Step 26: If the dough is sticky, you can dust it with flour

Step 27: Divide the dough into six equal parts

Step 28: 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

Step 29: Now, depending upon the size and shape of the pizza pockets you prefer, cut out smaller circles from the rolled disc

Step 30: I preferred making them circles of 3 to 4 inches of diameter

Step 31: Take one cut circle, spread a teaspoon pizza sauce over it

Step 32: Place a teaspoon of roasted vegetables over the sauce and top with grated mozzarella

Step 33: Sprinkle little Italian seasoning on top

Step 34: 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

Step 35: Please ensure that you place the filling in the centre such that you leave 1 cm space at the edges to fold

Step 36: Place another cut circle on top of the stuffing such that it is completely covered and press the edges to seal it well either using a fork or twist with fingers to form a pattern

Step 37: Gently snip a small hole on the top to allow the steam from the filling to flow out when baked

Step 38: Make all the pockets in the same way

Step 39: Gently place these prepared pizza pockets on a baking tray lined with parchment paper

Step 40: When the dough is finished, bake these pockets in a pre-heated oven at 200 degrees centigrade for 12-15 mins or until they are light golden brown and baked well

Step 41: Take them out of the oven and serve warm

Step 42: Serve the Whole Wheat Roasted Vegetable Pizza Pockets along with other appetisers such as Mustard Mayo Baby Potatoes and KFC Style Crispy Chicken Popcorn for your house parties with a glass of wine or chilled beer