Vegan Pizza Pocket Recipe | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 12 Mins
Yields: 4 Pockets
A very simple recipe to prepare a healthy and tasty pizza pocket without cheese, using spinach and mushrooms.
- 1 13.8Oz Refrigerated Pizza Crust (I Used Pillsbury Pizza Crust Classic)
- 4 Finely Chopped Garlic
- 4 Cups Fresh Baby Spinach Leaves
- 8 Slices Onion (I Cut Them Into Thin Strips)
- 4Oz Sliced White Button/Cremini Mushroom
- 2 Tablespoons Extra Virgin Olive Oil
- To Taste Salt And Pepper
- Preheat oven to 425F (220C) for 15 minutes.
- Grease a baking sheet.
- Unroll the dough on the prepared baking sheet and adjust it to fit the sheet.
- Cut it into 4 rectangles.
- Sprinkle the chopped garlic evenly over the rectangles.
- Top each rectangle with 1 cup of spinach, 2 onion slices or 1/4th of the onion strips and 1/4 of the thinly sliced mushrooms.
- Drizzle with 1/2 tablespoon of oil on each rectangle and sprinkle salt and pepper as per your taste.
- Now roll each rectangle either horizontally or vertically whichever seems easy for you and pinch the ends to close the pockets.
- Bake on the middle rack for 10-12 minutes or until it is golden brown.
- It's actually my husband's tip and I think it's a good one. Instead of using fresh spinach, if the spinach is sauteed for a minute or 2 until it wilts down, we will be able to use a little more than the 1 cup mentioned in the recipe, which increases our intake of greens, which is never enough. Moreover rolling the dough topped with fresh spinach is a little tricky too. So the next time I make this, I'm going to sauteed all the ingredients for the filling and then proceed with making the pizza pockets.
- It can be had as an appetizer or as part of a meal completed with a light soup. We had ours with homemade mushroom soup.