Pizza Pocket

Ingredients

• 160 ml Whole milk (room temperature)
• 3 g Granulated sugar (about 1 tsp)
• 3 g Salt (about 1 tsp)
• 230 g Bread flour (or all‑purpose flour) (for a soft, elastic dough)
• 21 g Olive oil (about 3 tbsp)
• 64 g Tomato sauce (about 4 tbsp, spread evenly)
• 30 g Onion (finely chopped)
• 30 g Sweet corn (canned or frozen, drained)
• 140 g Mozzarella cheese (shredded)
• 15 g Cooking oil for pan (about 1 tbsp, for frying)

Instructions

1. Dissolve sugar and salt

   Pour the 160 ml milk into a bowl, add the 3 g sugar and 3 g salt, and stir until fully dissolved.

   Time: PT2M

2. Combine dry ingredients

   Add the 230 g bread flour to the milk mixture and stir with a spoon until a shaggy dough forms.

   Time: PT3M

3. Knead and incorporate olive oil

   Turn the dough onto a lightly floured surface, knead for about 3 minutes, then drizzle in the 21 g olive oil and continue kneading until the dough is smooth and elastic.

   Time: PT5M

4. Rest the dough

   Cover the dough with a damp cloth or plastic wrap and let it rest for at least 10 minutes (up to 24 hours for more flavor).

   Time: PT10M

5. Divide and roll out the larger piece

   Divide the rested dough into two portions (a larger one for the base and a smaller one for the top). Lightly flour the work surface and roll the larger piece into a circle about 6‑8 cm larger than your frying pan.

   Time: PT5M

6. Heat the pan

   Place the frying pan on low heat, add the 15 g cooking oil, and swirl to coat the surface.

   Time: PT2M

   Temperature: Low heat

7. Place dough in pan

   Carefully transfer the rolled‑out dough to the pan, pressing gently so it adheres to the bottom and does not float.

   Time: PT2M

8. Add filling

   Spread the 64 g tomato sauce evenly over the dough, then sprinkle the chopped onion, sweet corn, and half of the shredded mozzarella (about 70 g).

   Time: PT3M

9. Cover with top dough and seal

   Roll the smaller dough piece to the same size as the pan, lay it over the filling, and pinch the edges all around to seal tightly.

   Time: PT3M

10. First side cooking

    Cover the pan with its lid and cook on low heat for 10 minutes.

    Time: PT10M

    Temperature: Low heat

11. Flip and finish cooking

    Using a spatula or tongs, carefully flip the pocket, replace the lid, and cook another 10 minutes on low heat.

    Time: PT10M

    Temperature: Low heat

12. Rest and serve

    Remove the pizza pocket from the pan, let it rest for 2 minutes, then cut into wedges and serve hot.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

60 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole milk: almond milk, soy milk
• Instead of Granulated sugar: honey (use less)
• Instead of Bread flour (or all‑purpose flour): all‑purpose flour
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Tomato sauce: marinara sauce, ketchup (thin)
• Instead of Onion: green onion, shallots
• Instead of Sweet corn: peas, diced bell pepper
• Instead of Mozzarella cheese: provolone, cheddar (will change flavor)
• Instead of Cooking oil for pan: olive oil, vegetable oil

Equipment Needed

• Mixing bowl
• Kitchen scale
• Measuring spoons
• Rolling pin or clean hands
• Frying pan (non‑stick preferred)
• Lid that fits the pan
• Spatula or tongs
• Plate for serving

Critical Steps — Do Not Skip

• Resting the dough for at least 10 minutes
• Sealing the edges firmly to prevent filling leakage
• Flipping the pocket without breaking the seal

Chef Tips from the Video

• Use a thin layer of oil to prevent the crust from becoming greasy.
• Add a pinch of dried oregano or basil to the tomato sauce for extra flavor.
• If you like a crispier crust, increase the heat to medium for the last 2 minutes of cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in a pan over low heat.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Not recommended; the filling contains dairy.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated; it will be easier to handle.
• Pre‑measure and mix the tomato sauce with the onion and corn for faster assembly.