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.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Pizza dough
  • 1 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 teaspoon table salt
  • 300 gram natural greek-style yoghurt
Pea and bacon filling
  • 3 bacon rashes, rind removed, finely chopped
  • 1 1/2 cup frozen peas, thawed
  • 2 green onions, thinly sliced
  • 1/4 cup mint leaves, finely chopped
  • 100 gram fresh ricotta, crumbled
  • 2 tablespoon lemon juice
  • cooking oil spray
  • lemon wedges, to serve


Pea and bacon pizza pockets
  • 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.