Muhammara Pizza Pockets

20 mins
Serves 1
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Directions

  1. 1Add the flour and a pinch of salt to a large bowl and mix well.
  2. 2Add the flour and a pinch of salt to a large bowl and mix well.
  3. 3Add the flour and a pinch of salt to a large bowl and mix well.
  4. 4Stir in the yogurt with a wooden spoon.
  5. 5Stir in the yogurt with a wooden spoon.
  6. 6Stir in the yogurt with a wooden spoon.
  7. 7Use your hand to mix the dough together until it forms a rough ball.
  8. 8Use your hand to mix the dough together until it forms a rough ball.
  9. 9Use your hand to mix the dough together until it forms a rough ball.
  10. 10Transfer the dough to a lightly floured surface and knead it for 3-5 minutes until it’s smooth.
  11. 11Transfer the dough to a lightly floured surface and knead it for 3-5 minutes until it’s smooth.
  12. 12Transfer the dough to a lightly floured surface and knead it for 3-5 minutes until it’s smooth.
  13. 13Let the dough rest for 5 minutes.
  14. 14Let the dough rest for 5 minutes.
  15. 15Let the dough rest for 5 minutes.
  16. 16Add the chestnut mushrooms to a food processor and blitz until chopped, not mushed, to prepare the muhammara filling.
  17. 17Add the chestnut mushrooms to a food processor and blitz until chopped, not mushed, to prepare the muhammara filling.
  18. 18Add the chestnut mushrooms to a food processor and blitz until chopped, not mushed, to prepare the muhammara filling.
  19. 19Add the pecans and blitz again.
  20. 20Add the pecans and blitz again.
  21. 21Add the pecans and blitz again.
  22. 22Go in with the rest of the ingredients and blitz again, before adding the olive oil, lemon juice, salt, and pepper.
  23. 23Go in with the rest of the ingredients and blitz again, before adding the olive oil, lemon juice, salt, and pepper.
  24. 24Go in with the rest of the ingredients and blitz again, before adding the olive oil, lemon juice, salt, and pepper.
  25. 25Divide the dough into 4 equal pieces.
  26. 26Divide the dough into 4 equal pieces.
  27. 27Divide the dough into 4 equal pieces.
  28. 28Roll each piece into a ball between your hands.
  29. 29Roll each piece into a ball between your hands.
  30. 30Roll each piece into a ball between your hands.
  31. 31Flour your surface and use a rolling pin to flatten each dough ball into an oblong, sprinkling with flour and flipping the dough as you roll it out.
  32. 32Flour your surface and use a rolling pin to flatten each dough ball into an oblong, sprinkling with flour and flipping the dough as you roll it out.
  33. 33Flour your surface and use a rolling pin to flatten each dough ball into an oblong, sprinkling with flour and flipping the dough as you roll it out.
  34. 34Place a tablespoon of the muhammara filling in the middle of each dough piece.
  35. 35Place a tablespoon of the muhammara filling in the middle of each dough piece.
  36. 36Place a tablespoon of the muhammara filling in the middle of each dough piece.
  37. 37Pull up a corner of the dough and bring it to the middle, then repeat this, pinching all the corners into the center to seal the filling.
  38. 38Pull up a corner of the dough and bring it to the middle, then repeat this, pinching all the corners into the center to seal the filling.
  39. 39Pull up a corner of the dough and bring it to the middle, then repeat this, pinching all the corners into the center to seal the filling.
  40. 40Press it flat slightly.
  41. 41Press it flat slightly.
  42. 42Press it flat slightly.
  43. 43Cook the pizza pockets in a preheated pizza oven for around 2-3 minutes, or pan-fry them dry in a skillet, or bake them in an oven.
  44. 44Cook the pizza pockets in a preheated pizza oven for around 2-3 minutes, or pan-fry them dry in a skillet, or bake them in an oven.
  45. 45Cook the pizza pockets in a preheated pizza oven for around 2-3 minutes, or pan-fry them dry in a skillet, or bake them in an oven.
  46. 46Mix together the agave syrup, chilli oil, and harissa paste for the glaze.
  47. 47Mix together the agave syrup, chilli oil, and harissa paste for the glaze.
  48. 48Mix together the agave syrup, chilli oil, and harissa paste for the glaze.
  49. 49Drizzle the glaze over the cooked pizza pockets and enjoy.
  50. 50Drizzle the glaze over the cooked pizza pockets and enjoy.
  51. 51Drizzle the glaze over the cooked pizza pockets and enjoy.

Ingredients

  • 180 g thick oat greek yogurt
  • 180 g thick oat greek yogurt
  • 180 g thick oat greek yogurt
  • 125 g self raising flour
  • 125 g self raising flour
  • 125 g self raising flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 8 chestnut mushrooms
  • 8 chestnut mushrooms
  • 8 chestnut mushrooms
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 cup pecans
  • 1 cup pecans
  • 1 cup pecans
  • 2 large jarred red peppers
  • 2 large jarred red peppers
  • 2 large jarred red peppers
  • 1 handful fresh mint
  • 1 handful fresh mint
  • 1 handful fresh mint
  • 0.5 juice of half lemon
  • 0.5 juice of half lemon
  • 0.5 juice of half lemon
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • salt and pepper
  • salt and pepper
  • salt and pepper
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 1 tbsp chilli oil
  • 1 tsp harissa paste
  • 1 tsp harissa paste
  • 1 tsp harissa paste

Equipment

pizza ovenskilletovenlarge bowlwooden spoonfood processorrolling pin

Tips

  • You can pan-fry these dry in a skillet or whack them in the oven instead of a pizza oven.
  • Cook for 2-3 minutes in a pizza oven, 12 minutes in a regular oven, or 2-3 minutes per side in a skillet or pan.
  • If the dough is too sticky, sprinkle a little flour on top.
  • You can divide the dough into 2 portions for bigger flatbreads.
  • Blitz the mushrooms until chopped, not mushed for the muhammara filling