bread

Pizza/Pasta Pocket

 

Ingredients:

 

Bread

 

2 1/2 cups bread flour

1 1/4 cups water

2 tsp yeast

1 tbsp butter (softened)

1 tsp sugar (if using active dry yeast)

1 tbsp kosher salt

1 egg white

 

 

Pocket

 

mozzarella cheese

Parmesan cheese

pasta/pizza toppings

tomato sauce

 

 

Stir yeast in to 1/4 cup water, heated to 100-110 F. Stir in sugar, and let it proof for 10 minutes. Add flour, 1 cup water, yeast mixture, butter, and salt to mixing bowl. Using the dough hook, knead for 10-15 minutes. When its done, place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise for about an hour, it should nearly double in size. Cut dough into quarters and roughly roll the pieces out.

 

 

Preheat the oven to 450 F. Let whatever you will be cooking the bread on heat up with the oven. I used a cast iron skillet. Let the cheese be the bottom layer, next add the pasta, sauce, and basil leaves. Leave about 1/2 inch around the edge of the dough. Fold the dough over on itself and seal. Poke some holes in the top side with a fork or knife. Brush the top with the egg white mixture and cook for about 10-12 minutes. Brush the egg mixture on top again and cook for another 5 minutes. Remove, sprinkle with grated Parmesan cheese, and let cool.

 

Done