WHOLEWHEAT PIZZA POCKETS

These are a great healthy substitute for the well-loved pizza pocket. Bake in bulk and freeze. To reheat, place in the microwave for 1 minute, then grill in a sandwich press for 2 minutes to crisp.

INGREDIENTS

• 1/4 cup dried porcini mushrooms (from gourmet food shops and grocers)
• 11/2 cups (420g) tomato puree
• 2 garlic cloves, finely grated
• 1 tbs chopped oregano leaves
• 250g fresh ricotta
• 200g mixed mushrooms (we used shiitake and Swiss brown), sliced
• Olive oil, to brush
• Sliced vine-ripened tomatoes and rocket leaves, to serve

Wholewheat dough

• 31/3 cups (500g) wholemeal spelt flour
• 1/4 tsp dried instant yeast
• 1/4 cup (60ml) olive oil
• 1 cup (180g) semolina, plus extra to dust

• METHOD

  • 1
    For the dough, place flour, yeast, oil, 1 tbs salt and 425ml water in a bowl. Combine to form a rough ball. Cover with plastic wrap and set aside at room temperature for 8 hours or overnight to rise.
  • 2
    The next day, preheat oven to 250°C. Grease 2 baking trays with 1 tbs oil each. Knock back dough and turn out onto a work surface lightly dusted with semolina. Divide dough into 12 pieces. Shape into balls, then using a rolling pin, roll out each ball to a 12cm oval shape.
  • 3
    Whiz porcini in a food processor until fine crumbs. Add tomato puree, garlic and oregano, and whiz to combine. Season.
  • 4
    Spoon 1 tbs sauce into the centre of each dough round, then divide ricotta and mushrooms among each round.
  • 5
    Brush the dough edges with a little oil then stretch dough up and over mixture, pressing together to seal. Transfer to a baking tray. Brush with oil and dust with extra semolina. Bake for 12 minutes or until golden.
  • 6
    Open slightly using the tip of a knife and fill with tomato and rocket. Serve hot.

  • NOTES

    -

    Begin this recipe one day ahead.