Pizza Pita Pockets: A Cheesy Plant-Based Twist on Flatbread

Looking for a fun and satisfying plant-based snack or meal? These Pizza Pita Pockets combine homemade dough with savoury pizza flavours and gooey vegan cheese for a comforting bite-sized treat. Featuring Nafsika’s Garden Mozza-Pizza vegan cheese and fresh basil, they’re perfect for sharing, snacking, or packing into a lunchbox. Ready in just a few simple steps, these stuffed flatbreads are sure to be a hit with the whole family.

Ingredients:       

  • 2 cups all-purpose flour
  • 1/2 cup + 2 tbsp warm water
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 cup Nafsika’s Garden Mozza-Pizza vegan cheese, shredded
  • 1/2 cup pizza sauce
  • Fresh basil

Instructions:

  1. In a large mixing bowl, combine the flour, warm water, olive oil, and sea salt. Mix with a dough hook on low speed until a dough ball forms. Transfer the dough to a lightly floured surface and knead for 5–10 minutes until smooth and elastic.

  2. Divide the dough into 6 equal portions. Roll each piece into a ball and place on a floured plate or tray. Cover with a clean towel and let rest for 15–30 minutes

  3. Once rested, roll each dough ball into a circle about 6 inches in diameter. Rotate the dough as you roll to maintain an even shape

  4. Add a tablespoon of pizza sauce to the centre of each circle, followed by a sprinkle of shredded Nafsika’s Garden Mozza-Pizza cheese and a fresh basil leaf. Fold in the edges of the dough to enclose the filling, pinching to seal. Flip the stuffed dough over and gently roll out again to slightly flatten

  5. Heat a skillet over medium heat. Cook each stuffed flatbread for about 2 minutes on each side, or until golden brown and lightly crisped.

  6. Serve warm and enjoy the melty, savoury goodness in every bite.

    These Pizza Pita Pockets make a deliciously simple addition to any plant-based meal plan. Whether served as a snack, lunch, or party food, their warm, cheesy filling and soft, golden crust make them a crowd-pleaser every time.

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