Pocket Pizzas: a journey of flavors in one bite.
Pocket pizzas, also known as sliced pizzas, are a staple of Italian cuisine. Small, tasty, and versatile, they are the ideal solution for a quick meal, a tasty snack, or a delicious appetizer. Their goodness lies in the texture, making them both soft and crispy. The long-leavened dough guarantees irresistible softness, while the baking on a tray provides a crispiness that delights the palate. The undisputed star is the tomato, which with its freshness and acidity perfectly balances the savory mozzarella. But pocket pizzas lend themselves to endless variations, with the addition of ingredients like deli meats, grilled vegetables, or mushrooms, to satisfy every taste and imagination. In this recipe, we will guide you step by step in preparing pocket pizzas with tomato, a timeless classic that will win over both young and old.
Get ready to take a journey of flavors in one bite!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
- Energy 172.02 (Kcal)
- Carbohydrates 23.60 (g) of which sugars 1.95 (g)
- Proteins 6.69 (g)
- Fat 6.27 (g) of which saturated 3.05 (g)of which unsaturated 0.67 (g)
- Fibers 1.41 (g)
- Sodium 207.04 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour (Manitoba)
- 0.28 oz fresh brewer's yeast
- 1.06 cups water
- 0.43 cups milk
- 2 tbsp extra virgin olive oil
- 2 tsp sugar
- to taste fine salt
- 14.11 oz peeled cherry tomatoes
- 7.05 oz fiordilatte mozzarella
- to taste dried oregano
- to taste basil (Fresh)
- to taste fine salt
- 1 pinch black pepper
Tools
- 1 Stand Mixer
- 1 Mixing Bowl
Steps
Dissolve the yeast:
Crumble the yeast into a large bowl, add sugar and warm water, stir and let rest for 5-10 minutes (dissolved and active yeast). In the stand mixer with dough hook, add flour, dissolved yeast, sugar, salt, and oil, knead on low speed, gradually add warm water and milk while kneading until you get a smooth and elastic dough (add flour if the dough is sticky). Transfer the dough to an oiled bowl, cover with a damp cloth and let rise in the turned-off oven for about 2 hours (or until the volume has doubled). Once risen, divide the dough into 16 equally sized pieces. Shape them into smooth balls and let rest covered for about 10 minutes.
Roll out the dough pieces one by one on a floured surface with a rolling pin until you obtain a thin disc about 4 inches in diameter. Place the dough discs on a baking sheet lined with parchment paper, cover them with a damp cloth and let them rise for another 30-40 minutes, or until they have doubled in volume. Now your pocket pizzas are ready to be topped and baked!
Follow the next steps of the recipe to create irresistible pizzas that will captivate all your senses.
Once the dough discs have risen for the second time, it’s time to top them!
Spread the tomato over each dough disc, covering the surface completely without leaving crust edges. Ensure the tomato is spread evenly for optimal taste. Add sliced or crumbled fiordilatte mozzarella, distributing it generously over the tomato. Drizzle with a little extra virgin olive oil for added flavor and sheen. Sprinkle with oregano if you like, to add a Mediterranean aromatic note.
Now your pocket pizzas are ready to be baked! Follow the next steps:
Bake and serve the pocket pizzas:
Preheat the oven to 392°F. Place the topped pizzas on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until evenly golden on all surfaces. Remove the pizzas from the oven and let them cool for a few minutes before serving. Garnish the pizzas with fresh basil leaves for a touch of aroma and freshness and drizzle with a little extra virgin olive oil if you like, to enhance the flavor and sheen.
Soft and crispy pocket pizzas:
Your pocket pizzas are finally ready! Soft and crispy at the same time, they are ideal for a tasty dinner or a casual gathering. Serve the pizzas hot and be won over by their irresistible aroma. Enjoy them with friends and family, perhaps accompanied by a fresh salad or a glass of sparkling wine. Pocket pizzas are a true triumph of taste. Their simplicity makes them perfect for any occasion, and their goodness will win you over at the first bite. Share this recipe with your loved ones and prepare these delicious pizzas together.
Enjoy from DadCook!.
Tips for baking and enjoying your pocket pizzas to the fullest:
For more intense browning:
Bake the pizzas in the last few minutes with the grill function of the oven. This will give them an irresistible golden and crispy appearance.
For a lighter and crispier result:
Use an air fryer. Bake the pizzas at 356°F for about 10-12 minutes. You will get a crispy exterior and soft interior.
Ideas for enjoying the pizzas:
Appetizer: Pocket pizzas are perfect to start a meal in good company.
Snack: A tasty idea for a delicious break during the day.
Main Course: If served with a fresh side dish, they can become a complete and nutritious main course.
Customization:
Get creative with toppings! You can use deli meats, grilled vegetables, mushrooms, or any other ingredient that inspires you. For a more intense tomato flavor, use peeled tomatoes instead of fresh ones.
If you love spicy food, add a pinch of chili pepper to the tomato.
One tip: Don’t overdo it with the toppings, to prevent the pizzas from becoming too heavy and difficult to digest.
Enjoy!
Wine Pairing for Pocket Pizzas:
The perfect wine choice to pair with your pocket pizzas depends on several factors, including the toppings used and your personal taste. However, here are some general suggestions:
White Wine: A fresh and light white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino is an excellent choice to balance the acidity of the tomato and the savoriness of the mozzarella. If you use a more flavorful topping, like salami or grilled vegetables, you can opt for a white wine with a slightly more structured body, like Chardonnay or Fiano.
Rosé Wine:
A fresh and fruity rosé wine, like a Cerasuolo d’Abruzzo or a Rosato di Salento, is a perfect pairing for pizzas with tomato and mozzarella. Rosé wines are generally lighter than red wines and have a lively acidity that makes them ideal for accompanying not too heavy dishes.
Red Wine: If you prefer a red wine, choose one that is light and low in tannins, like Barbera d’Alba, Frappato di Sicilia, or Pinot Noir. Avoid overly robust or structured red wines, which might overpower the delicate taste of the pizzas.
Sparkling Wine: A prosecco or a brut sparkling wine is always a great choice to pair with an informal meal based on pizzas. The bubbles will help cleanse the palate and make the experience even more enjoyable.
Choice Based on Topping:
Tomato and Mozzarella: A fresh white wine or a fruity rosé.
Deli Meats:
A slightly more structured white wine or a light red.
Grilled Vegetables: A full-bodied white wine or a light red.
Mushrooms: A full-bodied white wine or a light red.
Ultimately, the best wine choice for your pocket pizzas is a matter of personal taste. Experiment with different types of wine to find the one you like best.
Enjoy your meal and happy toasting!
