Veggie Pizza Pockets

Makes 8 servings



  • 1 tbsp active dry yeast
  • 1 tbsp granulated sugar
  • 1 cup warm water
  • ½ cup milk (1%)
  • 2 tbsp butter, melted
  • 3 cups all-purpose flour
  • 2 tsp cornmeal
  • 1 tsp salt

Pizza Filling

  • 1 tbsp olive oil, divided
  • 1 cup chopped red bell pepper
  • 1 cup sliced mushrooms
  • 1 cup baby spinach
  • ¾ cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1 tbsp freshly grated Parmesan cheese
  • 1 tbsp Italian seasoning




  1. Preheat oven to 350°F.
  2. Combine yeast, sugar and water in a small bowl. Let stand until mixture is foamy, about 10 minutes.
  3. In a small bowl, whisk together milk and melted butter.
  4. In a medium bowl, combine flour, cornmeal and salt. Add milk mixture and yeast mixture and stir until dough comes together. On a lightly floured surface, knead dough until smooth and elastic, about 8 – 10 minutes.
  5. Transfer dough to a greased bowl. Cover and allow to rest until dough has doubled in volume, about 1 hour. Divide dough into 8 equal pieces and roll out into circles.

Pizza Filling and Assembly

  1. While dough is rising, heat 1 tsp oil in a fry pan over medium heat. Add peppers, mushrooms and spinach. Cook, stirring, until vegetables have softened, about 5 minutes. Remove from heat and set aside.
  2. Spread 1-2 tbsp tomato sauce on each dough circle, leaving a 1/2 inch border around outside of circle. Add 3 tbsp vegetables and 2 tbsp cheese.
  3. Fold the dough in half and seal the edges to enclose filling.
  4. Brush with remaining olive oil and sprinkle with Italian seasoning and Parmesan cheese. Cut a small slit in each pocket to allow steam to escape during cooking. Bake until pizza pockets are lightly browned, about 25 minutes.
  5. Serve and enjoy! Or store in fridge or freezer for a later lunch.


Nutritional analysis per serving: 324 calories, 10 g fat, 14 g protein, 44 g carbohydrate (41 g available carbohydrate), 3 g fibre, 626 mg sodium

My Viva Plan® Servings: 3 grains, 1 protein, 1 vegetable, 1 fat