Lunch

Pea and bacon pizza pockets

Pizza, but not as you know it. These deliciously crisp pockets are filled with a hot bacon, ricotta and pea filling to create a quick and tasty after school or work treat the whole family will love.
4
20M
10M
30M

Ingredients

Pizza dough
Pea and bacon filling

Method

1.Make dough: Combine flours and salt in a bowl. Make a well at centre. Add yoghurt; mix to form a soft dough. Turn out onto a lightly floured work surface; knead until smooth. Set aside.
2.Heat a frying pan over moderate heat. Cook and stir bacon for 5 minutes or until browned. Cool.
3.Place half the peas in a small food processor; Pulse until coarsely chopped. Transfer to a bowl.
4.Add remaining peas, bacon, onion, mint and half the ricotta to the bowl; mix well. Combine remaining ricotta and juice in a bowl.
5.Divide dough into 4 equal portions; roll each portion out to a 20cm round. For each pizza pocket, spoon one-quarter of the pea mixture over half of a dough portion, leaving a 2cm border.
6.Dollop with a little of the ricotta mixture. Fold dough over to enclose filling; press edges to seal. Spray with cooking oil.
7.Heat a char-grill plate over moderate heat. Cook pockets, in batches, for 2 minutes each side or until brown and cooked. Serve with lemon wedges.

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