Directions
- 1Add the flour and a pinch of salt to a large bowl and mix well.
- 2Stir in the yogurt with a wooden spoon.
- 3Use your hand to mix the dough together until it forms a rough ball.
- 4Transfer the dough to a lightly floured surface and knead it for 3-5 minutes until it’s smooth.
- 5Let the dough rest for 5 minutes.
- 6Add the chestnut mushrooms to a food processor and blitz until chopped, not mushed, to prepare the muhammara filling.
- 7Add the pecans and blitz again.
- 8Go in with the rest of the ingredients and blitz again, before adding the olive oil, lemon juice, salt, and pepper.
- 9Divide the dough into 4 equal pieces.
- 10Roll each piece into a ball between your hands.
- 11Flour 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.
- 12Place a tablespoon of the muhammara filling in the middle of each dough piece.
- 13Pull 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.
- 14Press it flat slightly.
- 15Cook 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.
- 16Mix together the agave syrup, chilli oil, and harissa paste for the glaze.
- 17Drizzle the glaze over the cooked pizza pockets and enjoy.
Ingredients
- 180 g thick oat greek yogurt
- 125 g self raising flour
- 1 pinch salt
- 8 chestnut mushrooms
- 1 clove garlic
- 1 cup pecans
- 2 large jarred red peppers
- 1 handful fresh mint
- 0.5 juice of half lemon
- 2 tbsp olive oil
- salt and pepper
- 1 tbsp agave syrup
- 1 tbsp chilli oil
- 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
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