It’s National Pizza Day, everybody! I’ve had my fair share of fun with vegan pizza on the blog, like with stuffed crust, potato skins, mac and cheese… and that’s just for starters. I knew I had to shake things up a bit this time, and realized I haven’t veganized pizza pockets yet! You aren’t a child anymore, and you deserve delicious pizza goodness that doesn’t come in a box.
These are especially fun because the joy of pizza is the creativity that comes with it! You could stuff these suckers with anything you want. Melty vegan cheese is a must, and I opted for onions, mushrooms and peppers. But these would also be killer with some vegan pepperoni slices or sausage crumble. Why haven’t we been eating more pizza pockets in our adult life? It’s time for a change, people!
Stuff that pizza into a dough pocket with anything you want!
- 1 pkg pre-made pizza dough (from the deli section of your grocery store)
- 1/3 C all-purpose or whole wheat flour, for rolling out dough
- 1 can pizza or pasta sauce
- 1 package vegan jack style wedge or mozzarella style shreds (such as Daiya)
- 1 1/2 C sliced mushrooms
- 3/4 C finely chopped green pepper
- 1/2 C finely chopped fresh basil
- 1 green onion, thinly sliced
- 1 tbsp chili flakes
- 1/4 C olive oil
Preheat your oven to 450°F.
Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface. Cut the ball in half and each half into thirds, for a total of 6 smaller balls of dough.
Lightly flour a rolling pin and continue to lightly flour your rolling surface as you roll to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7″ x 8″. It doesn’t have to be a perfect circle or oval, as long as you can tell that folding it in half will look relatively like a half-moon shape.
Place 1 to 2 tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2-inch of space from the edge of the dough. Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the jack-style wedge, cut the whole wedge into 6 even strips or chunks and use 1 piece per pocket, breaking it up into smaller pieces. This will melt into a creamier cheese, while the mozzarella style shreds have a different texture.
Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the pocket. Then take a fork and press the prongs of the fork into the folded and pinched edge as extra reinforcement to stay closed. Watch the video above for a full step-by-step of this process.
Lightly oil a baking sheet with about 1 tablespoon of olive oil. Place finished pockets on the baking sheet and brush each with another tablespoon of oil on the surface and the edges of the pocket.
Bake for 15 to 18 minutes until crispy and golden brown on the edges. Once baked, let the pockets sit for a few minutes before serving or cutting in half. They’re very hot in the middle!
You can use pre-made pizza dough, or if you want to go the extra mile and make it from scratch I’ve got a step by step post here.