Sophie's wholemeal tomato dough meat feast pizza pocket

Name: Sophie's wholemeal tomato dough meat feast pizza pocket
Total time: 4800 s
Yield: 2 servings
Cuisine: American
Ingredients: 450 grams wholemeal flour; 2 1/2 tsp salt; 4 tsp brown sugar; 1 sachet yeast; 1/2 tbsp chili flakes; 2 tbsp passata; 280 ml warm water; 1/2 cup chopped chorizo; 1/2 cup chopped ham; 1/2 cup chopped cooked chicken; 160 grated cheese (i like a mix of mozzarella and cheddar); 2 tbsp tomato paste; 1 tbsp water; 2 tsp garlic powder; 1 sliced pepperoni

justanothersoph @cook_3465110

Yum! Full of flavour and great to eat with your hands :D

justanothersoph @cook_3465110

Yum! Full of flavour and great to eat with your hands :D

Saved

Ingredients

1 hour 20 mins

2 servings

dough
450 gramswholemeal flour
2 1/2 tspsalt
4 tspbrown sugar
1sachet yeast
1/2 tbspchili flakes
2 tbsppassata
280 mlwarm water
filling
1/2 cupchopped chorizo
1/2 cupchopped ham
1/2 cupchopped cooked chicken
160grated cheese (i like a mix of mozzarella and cheddar)
2 tbsptomato paste
1 tbspwater
2 tspgarlic powder
1sliced pepperoni

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Steps

1 hour 20 mins

1

DOUGH: Combine your dry ingredients. Mix your wet ingredients together, and then add to your dry ingredients.
2

Mix to form a smooth dough. Split into two, shape into rectangles and place on greased baking trays. You should make the rectangles quite thin - around 1/2cm.
3

Sprinkle with flour, covert with a damp tea towel, and leave in a warm place for 30-45 minutes.
4

Preheat your oven to 160°C.
5

Make sure all your meats are cooked and chopped, apart from your pepperoni.
6

Combine your tomato paste, water and garlic powder in a bowl. Add your chopped meats.
7

When your dough has proven, stretch it out again too make it a little less than a cm thick, keeping your rectangle shape.
8

On half of each of your rectangles, add 1/4 of your cheese.
9

Top this with your meat and tomato mix, half on each rectangle.
10

Layer on pepperoni and the rest of the cheese.
11

Fold your dough over and seal the edges, creating a pocket.
12

It's really important those edges are sealed up tight - you don't want cheese going everywhere!
13

Optional: brush the tips with a little Olive oil and sprinkle with rock salt. Alternatively, sprinkle with parmesan and mixed herbs.
14

Bake in the centre of your oven for 20-25 minutes, or until it starts to brown off a little.
15

Serve and enjoy!