Saturday, August 9, 2014
Potato, Kale and Pea Pizza Pockets
yields 5 pockets
1 medium ball of fresh whole wheat pizza dough
all-purpose flour to dust the counter and roll out dough
2 tbl extra virgin olive oil
1 small yellow onion, minced
3 garlic cloves, minced
2 medium sized yukon gold potatoes, small dice
1 head kale, stems removed, roughly chopped
salt, pepper and red pepper flakes, to taste
1 cup frozen green peas
1/4 cup Daiya jalapeno havarti vegan cheese, crumbled
2 cups of your favorite marinara sauce, I used Eggplant Marinara
Keep the pizza dough out at room temperature for 20 minutes then roll out thinly on a floured counter. Let rest while you make the filling.
In a saute pan, heat the oil and saute the onion and garlic until soft and lightly browned. Add the potatoes and kale and cook for 10-12 minutes until the potatoes are tender. If the potatoes are getting too brown, add 1/2 cup of water and cover the pan, to allow steam to help cook the potatoes. Season with salt, pepper and red pepper flakes. Add the peas and vegan cheese and combine to melt. Taste and season. Allow filling to cool enough to handle.
Preheat the oven to 375. Grease a sheet pan with a drizzle of olive oil.
Roll out the dough into one long rectangle. Pile five mounds of filling along the rectangle leaving 1-2 inches in between each mound. Fold the rectangle over to cover the mounds and use a cookie cutter or cup to stamp out each mound completely encased in dough.
Bake for 25 minutes until golden brown and puffed.
Serve with marinara sauce and enjoy.