Vegetable Pizza Pocket
Team: Berlin Bakers
Host School: Berlin Elementary
Age Group: Middle School
Ingredients
Crust
2cups flour
1tsp salt
3/4 cup of Crisco Baking Stick or 3/4 cup butter
4 to 8 Tbsp of ice cold water
Sauce
2 14.5 oz cans of Diced Tomatoes
1 12 oz can Tomato Paste
1 28 oz can Crushed Tomato
1/4 cup shredded carrots
2 cloves crushed garlic
1 tsp oregano
1 tsp parsley
1 tsp basil
Filling
1 green pepper
1 yellow pepper
1 sweet onion
2 small summer squash
1 eggplant
Ricotta Cheese
1/4 cup Maple Syrup
Preparation Instructions
Crust
Cut shortening into flour and salt until well blended. Add water as needed. Roll out onto floured surface and cut into circles.
Filling
Dice all vegetables into large pieces. Sauté peppers and onion together with half of syrup until tender. Remove from heat and set aside.
saute eggplant and both squashes with rest of maple syrup until tender. Mix with peppers and onions, and dice all the vegetables into small bite size pieces. Mix with ricotta cheese.
Sauce
Mix together in a sauce pan, cooking on med heat until boiling, then lower heat and simmer until ready to use.
Assembling Pockets
Pre heat oven to 325 degrees (convection) or 350 degrees ( conventional)
Put mixed filling in the center of half of the circles. Tore each one with another circle and crimp together. Place on parchment paper lines pan, brush with egg wash. Cook until lightly brown - convection about 9 minutes or -conventional about 15 minutes
Top with sauce and garnish