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Description

These stuffed pizza pockets are an absolute highlight for any party or cozy brunch! The crispy dough, filled with aromatic cured ham, fresh tomatoes, arugula and creamy burrata, is simply irresistible. I always make the dough myself, as it tastes so much better than store-bought. The preparation takes a little time, but the result is definitely worth it. Try it out and let yourself be enchanted by this Mediterranean taste experience! Also ideal as a savory snack for in between.

Ingredients (12 ingredients)

Preparation (4 steps)

Prepare yeast dough

Thermomix® Setting

20 sec/Speed 3, 2 min/Kneading speed

Add 360 ml lukewarm water and 3 g dry yeast to the mixing bowl and mix for 20 sec./speed 3. Add 620 g pizza flour type 00 and 20 g sea salt and knead for 2 min./kneading level to a smooth dough.

Let the dough rise

Place the dough in a bowl, cover and let rise in a warm place for at least 2 hours, until the volume has doubled. Then divide the dough into 4 portions (approx. 120-130 g per ball) and let it rest for another 15 minutes.

Shape and bake the dough pieces

Form and pull the dough pieces into flatbreads. Spread some olive oil on the flatbread. Carefully fold the flatbreads and bake in a preheated oven at 220°C top/bottom heat for approx. 10-15 minutes until golden brown.

Top pizza pockets

Remove the pizza pockets from the oven and carefully open them (be careful, hot!). Fill with arugula, tomatoes, red onions and Parma ham. Cut open a burrata and place on the filling. Season with salt and pepper to taste.