Mini Pizza Pockets
with courgette and salad
In plaats van een traditionele ronde pizza, bereid je vandaag mini pizza pockets. Is er een kleine chef in huis? Vul de pakketjes dan gezellig samen.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Pizza dough
(Contains Wheat May be present Milk)
100 g
Passata
½ piece
Onion
½ sachet(s)
Italian seasoning
½ piece
Courgette
20 g
Arugula & lamb's lettuce
50 g
Herbed cheese cubes
(Contains Milk)
½ piece
Romano pepper
Not included in your delivery
1 teaspoon
Extra virgin olive oil
1.5 teaspoon
Balsamic vinegar
½ tablespoon
Olive oil
½ teaspoon
Sugar
2 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Slice the onion into crescents. Slice the yellow bell pepper and Romano pepper into thin strips.
In a deep frying pan, heat 1/2 tbsp olive oil per person on a medium-high heat and fry the onion and yellow pepper for 4 - 5 minutes. Stir regularly and add salt and pepper to taste.
Add the passata and (per person) 1 tsp Italian-style herbs, 1 tsp balsamic vinegar and 2 tbsp water to the frying pan. Add salt and pepper to taste. Simmer for 5 - 7 minutes on a medium heat until the sauce thickens, stirring regularly. Meanwhile, roll out the pizza dough onto a parchment-lined baking tray. Slice the dough into equal-sized pieces so that you have 4 pizza pockets per person.
Spread some tomato sauce onto one half of a piece of dough, keeping the edges clear. Place some herbed cheese cubes on top, then fold the empty side of the dough over the filling. Press the edges together carefully using a fork. Repeat these steps with the remaining pieces of dough, then bake in the oven for 15 - 20 minutes until golden brown.
In a salad bowl, mix (per person) 1 tsp extra virgin olive oil with 1/2 tsp balsamic vinegar and salt & pepper. Add the mesclun and Romano pepper to the bowl and mix well.
Take the pizza pockets out of the oven, then serve on plates with the salad.