Muhammara Pizza Pockets

Name: Muhammara Pizza Pockets
Total time: 20 min
Cuisine: Middle Eastern
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

20m

Serves 1

tiktok.com

Muhammara Pizza Pockets

tiktok.com

20m

Serves 1

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

Muhammara Pizza Pockets

20m

Serves 1

tiktok.com

Muhammara Pizza Pockets

tiktok.com

20m

Serves 1

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