Guest guest Posted October 11, 2007 Report Share Posted October 11, 2007 Pocket Pizza I make them at night sometimes then reheat them in the micro in the morning wrap them in foil and they stay warm till eats time to eat lunch for the kids at school. Ingredients Pizza Dough: 1 pkg. dry yeast 1 cup warm water 2 tbsp. olive oil 3 cups all-purpose flour 1 tbsp. dried oregano Filling: 2 tbsp. olive oil 2 red peppers, seeded and thinly sliced 1 medium zucchini, halved lengthwise and thinly sliced 1 cup small cauliflower florets 2 cups tomatoes, diced 1 cup scallions, chopped 2 tbsp. dry oregano 2 cups grated mozzarella cheese Directions Preheat the oven to 375 degrees. To make the dough, sprinkle the yeast in the water and then mix in the oil. Place the flour and oregano in a mixing bowl and make a well in the center. Add the yeast mixture to the well. Using a wooden spoon or your fingers, mix until the dough forms a ball. Place on a floured work surface and knead for 5 minutes. Place the dough in a clean bowl that has been lightly coated with olive oil and set aside in a draft-free, warm place while preparing the vegetables. In a large skillet, heat the oil, then saute the peppers, zucchini, cauliflower, tomatoes, scallions and oregano for 5 minutes. Set aside. Roll out the pizza dough into an 11-by-16-inch rectangle. Move to a cookie sheet. Sprinkle the mozzarella lengthwise down one side of the dough. Top with the vegetables, then sprinkle on the remaining cheese. Brush the edge of the dough with cold water. Fold the other half of the dough over and press the edges to seal. Brush the top with olive oil before baking in a 375-degree oven for 15 minutes. Cut into pieces and serve. Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2007 Report Share Posted October 12, 2007 And I am going to have some for breakfast, too!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - lovemyheavenly3 Thursday, October 11, 2007 10:47 AM Pocket Pizza Pocket Pizza I make them at night sometimes then reheat them in the micro in the morning wrap them in foil and they stay warm till eats time to eat lunch for the kids at school. Ingredients Pizza Dough: 1 pkg. dry yeast 1 cup warm water 2 tbsp. olive oil 3 cups all-purpose flour 1 tbsp. dried oregano Filling: 2 tbsp. olive oil 2 red peppers, seeded and thinly sliced 1 medium zucchini, halved lengthwise and thinly sliced 1 cup small cauliflower florets 2 cups tomatoes, diced 1 cup scallions, chopped 2 tbsp. dry oregano 2 cups grated mozzarella cheese Directions Preheat the oven to 375 degrees. To make the dough, sprinkle the yeast in the water and then mix in the oil. Place the flour and oregano in a mixing bowl and make a well in the center. Add the yeast mixture to the well. Using a wooden spoon or your fingers, mix until the dough forms a ball. Place on a floured work surface and knead for 5 minutes. Place the dough in a clean bowl that has been lightly coated with olive oil and set aside in a draft-free, warm place while preparing the vegetables. In a large skillet, heat the oil, then saute the peppers, zucchini, cauliflower, tomatoes, scallions and oregano for 5 minutes. Set aside. Roll out the pizza dough into an 11-by-16-inch rectangle. Move to a cookie sheet. Sprinkle the mozzarella lengthwise down one side of the dough. Top with the vegetables, then sprinkle on the remaining cheese. Brush the edge of the dough with cold water. Fold the other half of the dough over and press the edges to seal. Brush the top with olive oil before baking in a 375-degree oven for 15 minutes. Cut into pieces and serve. Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2007 Report Share Posted October 12, 2007 Oh good! Im glad youre gunna try um they are Yummy! Marilyn Daub <mcdaub wrote: And I am going to have some for breakfast, too!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - lovemyheavenly3 Thursday, October 11, 2007 10:47 AM Pocket Pizza Pocket Pizza I make them at night sometimes then reheat them in the micro in the morning wrap them in foil and they stay warm till eats time to eat lunch for the kids at school. Ingredients Pizza Dough: 1 pkg. dry yeast 1 cup warm water 2 tbsp. olive oil 3 cups all-purpose flour 1 tbsp. dried oregano Filling: 2 tbsp. olive oil 2 red peppers, seeded and thinly sliced 1 medium zucchini, halved lengthwise and thinly sliced 1 cup small cauliflower florets 2 cups tomatoes, diced 1 cup scallions, chopped 2 tbsp. dry oregano 2 cups grated mozzarella cheese Directions Preheat the oven to 375 degrees. To make the dough, sprinkle the yeast in the water and then mix in the oil. Place the flour and oregano in a mixing bowl and make a well in the center. Add the yeast mixture to the well. Using a wooden spoon or your fingers, mix until the dough forms a ball. Place on a floured work surface and knead for 5 minutes. Place the dough in a clean bowl that has been lightly coated with olive oil and set aside in a draft-free, warm place while preparing the vegetables. In a large skillet, heat the oil, then saute the peppers, zucchini, cauliflower, tomatoes, scallions and oregano for 5 minutes. Set aside. Roll out the pizza dough into an 11-by-16-inch rectangle. Move to a cookie sheet. Sprinkle the mozzarella lengthwise down one side of the dough. Top with the vegetables, then sprinkle on the remaining cheese. Brush the edge of the dough with cold water. Fold the other half of the dough over and press the edges to seal. Brush the top with olive oil before baking in a 375-degree oven for 15 minutes. Cut into pieces and serve. Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
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