I was so pleased with my spinach pizza crust, that I just had to make it again, but I thought I’d change it up: this time, it’s a pocket! These are a great appetizer, or main course, if you eat a few pockets with any veggie side to make it great for your body. They do fit in more veggies than you’ll find in any other crust, though!
I was never a big fan of pizza pops growing up. They just didn’t compare to the real thing. Nothing out of the freezer does. I was so pleased with that last pizza that I wanted to make it a little more…portable? And I just wanted to see how the crust worked as a pocket. Next time I make it, I think I’ll be trying that same spinach crust recipe as a loaf! We’ll see how that goes!
Check out my original spinach pizza crust recipe for the dough to get you started. For this recipe, I thew a little more flavor into the dough, which meant adding: 1/2 tsp onion powder, and 3 fresh sage leaves (into the food processor with everything else.)
The filling is sweet and a little tangy. I really can’t get enough of caramelized onions, so why not stuff pizzas with them?! I really enjoy sharp flavorful cheeses, like Asiago. You don’t need to use as much, but the flavor is always there. The tomato adds a flash of color, and a nice fresh juiciness. Now go to the kitchen!
- 1 vidalia onion, caramelized with a little balsamic vinegar
- 3 cloves of garlic sliced
- 1 roma tomato (seeds and pulp removed)
- asiago cheese
- Start by caramelizing the onion, meaning you’re going to cook the sliced onion on low heat with the balsamic and a little olive oil, stirring occasionally for about a half hour.
- Chop your tomato, and set aside.
- Prep your cheese (shred or slice), and set aside.
- Add the garlic to the pan in about 20 minutes into the process.
- While the onion is busy getting soft and delicious, make the pizza dough in the blender…then flour your hands, your rolling surface, and your rolling pin, and roll it out!
- Cut dough into circles (I used a round piece of tupperware of about 5 inch diameter, as I don’t have anything fancy). I made 14.
- After all discs are made, I rolled each one out to gain about an inch in diameter.
- Place onion, then tomato and cheese in the center of each dough circle. I used small cheese slices, as they kept it neat.
- Fold over, and press the side closed with your fingers, so it’s nice and well sealed!
- Bake at 350 for 15 minutes (These were great on the pizza stone! Use a baking sheet if you don’t have one).
I made something else green recently, but sadly, it has no spinach:
You’ll have to wait at least a couple of weeks before I share that recipe, because I have too many other exciting things lined up! What’s next, sweet or savory? You decide, and make your request!