Pizza Pocket Recipe / Pizza Bolsillo (ESP/ESP)

Hello, I hope you are having a blessed week, today I would like to share a recipe that I recently discovered because one of my neighbors told me about it and I wanted to try it, it is Pocket pizzas or, they are called that because they are stuffed 😋 they are incredibly delicious and above all easy and quick to make, since this version does not contain yeast, so we will not have to wait too long since we do not need the dough to ferment. On this occasion I decided to divide the list of ingredients in two, because the recipe is divided into two parts, so we will start with the dough.

Hola, espero que estén teniendo una semana bendecida, hoy me gustaría compartir una receta que descubrí recientemente pues una de mis vecinas me habló de ella y quise probarla, se trata de las pizzas Pocket o pizzas bolsillo, se llaman así porque están rellenas 😋 son increíblemente deliciosas y sobre todo fáciles y rápidas de hacer, ya que esta versión no contiene levadura, así que no tendremos que esperar demasiado tiempo pues no necesitamos que fermente la masa. En esta ocasión decidí dividir la lista de ingredientes en dos, porque la receta se divide en dos partes, así que iniciaremos por la masa.

First add the salt and sugar to the flour (remember that we will not use yeast) so there are no problems adding the salt in this step.

Now add the three tablespoons of oil, preferably olive oil but you can also use flower oil or corn oil (I am using sunflower oil)

and finally add the water but do not add it all at once, do it little by little, everything will depend on how much water the flour you are using absorbs, when you see that you have already obtained a compact and easy to handle dough it is time to stop adding it. add water.

Take the dough out of the bowl, put it on the table and knead it with your hands to make sure the ingredients are well integrated, then put the dough back in the bowl, cover it with a cloth and let it rest for 20 minutes.

After 20 minutes, knead the dough again so that it has elasticity, then divide it into four portions. If you have a kitchen scale you can make more exact portions, I am doing it by calculation.

Cover the portions with a kitchen towel and this time let it rest for 10 minutes.

While you let the dough rest you can start preparing the sauce for the pizza, below is the list of ingredients that I used.

I also wanted to tell you that the pepper I used comes from my own garden, a few months ago I grew it but the plant only gave me one paprika, which I am using in this recipe.

Cut all the ingredients and add them to the blender to process them, I did it this way because I needed it quickly, but if you want or if you have time you can use the Concasse technique with the tomatoes before processing them, this consists of making a couple of cross-shaped incisions on the bottom of the tomatoes, then put them in hot water until you see that the skin lifts, immediately put them in cold water to stop the cooking and this way you can easily remove the skin.

After processing the ingredients, pour the sauce into a cauldron or frying pan and cook over low heat while stirring with a spoon. Add salt, pepper and spices to taste. Provençal herbs and basil go very well with this sauce.

After a while of cooking you will notice that little by little the sauce will change color, turning into a more intense red, it is not necessary to stir the sauce all the time but you should keep an eye on it and put a lid on because when it boils it tends to jump and of course It would stain your entire kitchen.

You will know that it is ready when it has reduced drastically and its color looks even more intense red, as I indicate in the photo with an arrow, right at this point, if you wish, add a little oregano, turn off the heat, put a lid on it. and let it rest.

Now let's go back to the dough, take each portion of dough, shape it into a ball and then flatten it with your hand. You can also use a rolling pin to stretch the dough but it's not really necessary.

Later add a little sauce and some slices of ham, I particularly cooked the ham first since this pizza is different, the ham will not be in direct contact with the heat, but that is my personal preference, you can put the raw ham directly In fact, that's how the recipe goes.

It's time for the mozzarella, add as much as you want (it's never enough) 😋

Now you need to bring the edges of the dough together to enclose the filling inside, pinch with your fingers to make sure the filling doesn't leak out.

Now put your pocket pizza in a pan and cook over very low heat, it is important that you cook over low heat or else the dough can burn and the ingredients could still be raw, in addition, slow cooking will make the cheese melt. slowly and deliciously 😍

When it is cooked on one side, turn it over and cook on the other.

With the quantities I gave you, you can prepare up to four pizzas, but you can double or triple the quantities of the ingredients.

These pizzas are delicious, look how the inside looks, very cheesy and delicious. It is a wonderful option for dinner, but you can eat it whenever you want, I really recommend it, it is not a complicated recipe and the ingredients are very easy to find, I did not add the ham and cheese to the list of ingredients because the quantities will depend Depending on your taste, how much you would like to add, you can also use black olives, anchovies, bacon or corn kernels, everything will depend on you.

This has been all for today, I sincerely hope that you liked it and that you are encouraged to prepare this recipe, see you next time. Thank you very much for your attention.