Fresh Mozzarella, Tomato and Olive Pizza Pockets

By Melissa Clark

Fresh Mozzarella, Tomato and Olive Pizza Pockets
Jim Wilson/The New York Times
Total Time
45 minutes
Rating
5(247)
Comments
Read comments

The traditional reason for wrapping ingredients in pastry — be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes — is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates. These pizza pockets couldn't be easier to make, and they are delicious whether eaten with a knife and fork or your fingers.

Featured in: A Lunch That Provides Its Own Box

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4ounces fresh mozzarella, shredded
  • ¾cup cherry tomatoes, quartered
  • 6tablespoons chopped, pitted Kalamata olives
  • 5tablespoons grated Parmesan cheese
  • 3tablespoons chopped fresh basil
  • 1large garlic clove, minced
  • ¼teaspoon salt
  • Ground black pepper, to taste
  • 1pound refrigerated pizza dough
  • Flour for rolling dough
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

455 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 22 grams protein; 1070 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, combine all ingredients except dough.

  2. Step 2

    Divide dough into four equal pieces; roll each piece into a ball. On a lightly floured surface, roll one ball into a 7-inch round. Mound ¼ of the filling on half the dough. Fold other dough half over the filling and pinch edges together to seal. Transfer pocket to prepared baking sheet. Repeat with remaining dough and filling.

  3. Step 3

    With a sharp knife, cut several slits in top of each pastry. Bake pockets until golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.

Ratings

5 out of 5
247 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Houston500

I have made pizza pockets, with store bought pizza dough, for my kids for years. I always try to amp up the nutritional value by adding fresh spinach leaves, broccoli or cauliflower florets or chopped roasted root vegetables to the filling. My kids will eat any of those vegetables with diced pepperoni, a few tablespoons of pizza sauce (again store bought), and a sprinkle of grated cheese. They are always a big hit.

Jennifer

HELP! I followed recipe exactly using pizza dough from Whole Foods but they turned out somewhat undercooked and gummy. Package on dough said cook at 475 degrees for pizza, but Melissa's recipe calls for 425 degrees for these pockets. Could the oven temperature discrepancy be the the problem? Note that I added a little chopped fresh spinach. Could that addition make too much moisture in the pocket? Please advise.

Stu

Roberta's Pizza Dough https://approvedpromo.info/recipes/1016230-robertas-pizza-dough?action=... is much better than any store-bought dough. Make it a few days ahead and store in the fridge.

Alicia

Hi! Adding my voice to the chorus to ask for instructions/reccs on how to reheat from frozen. Thanks!

Mainer

I followed the recipe approximately. Didn’t really measure the ingredients and probably used more than called for. Cooked it a 475 for 12 minutes and it came out golden brown. It was delicious!

JB

These were super easy and delicious! I added a TB or two of chopped sun-dried tomatoes (the ones in oil) and a little bit of ground fennel. Cooked at 450 with convection for 15 minutes to avoid any soggy dough that others mentioned.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.