Marsala Wine Portobello & Tomato Pizza Pockets

To me, Sundays are the best for experimenting in the kitchen. Whether I wake up with a growling belly and a breakfast idea on my mind, have some time to leisurely play around in the afternoon, or spend part of my evening whipping up a dinner recipe, many of my Sundays involve the creation of a recipe or two.

Last Sunday, dinnertime was my chance to get a little creative with food, and this is what I came up with…

What is this doughy, cheesy ball of goodness you ask?

It’s a yummy recipe that was born out of my desire to make a pizza-like dinner, yet not exactly be typical pizza.

I’ve deemed them Marsala Wine Portobello Mushroom & Tomato Pizza Pockets.

It all started when I had a couple of mini portobello mushroom caps left over from a risotto dish I made the week before that I wanted to use. I also picked up gorgeous San Marzano tomatoes a bunch of days before that needed to be used soon, so this produce became the centerpiece of my meal. I spotted Marsala cooking wine that hadn’t been opened yet, and decided to use that instead of my usual olive oil or white cooking wine for sautéing.

After sautéing onion in a pan, I added the chopped mushrooms and cooked them in the marsala cooking wine. I then added the chopped tomatoes, salt, and pepper, and cooked for a bit more.

Meanwhile, a whole wheat pizza dough was sitting on my counter after being dusted with whole wheat flour. I shaped it into a log, and used a knife to cut it evenly into 6 pieces.

Next, I shaped each dough piece into a ball, then rolled them out into thin circles.

Once the veggies were done cooking, I spooned them evenly onto the dough circles, then sprinkled shredded Italian blend cheese on top of each. I folded each one over sort of criss-crossing them as I went but not being too neurotic, which is why each one turned out a little bit different. Fine by me!

I baked them on a pizza pan until lightly browned, then my hubby and I enjoyed them for dinner while watching Sunday night football.

The marsala wine really adds a flavor twist to these babies. I loved it, and will definitely be making these pizza pockets again soon!

Marsala Wine Portobello & Tomato Pizza Pockets

Foodie Loves Fitness

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6

Calories 335 kcal

Ingredients

  

1x2x3x

• 1 precooked whole wheat pizza dough
• 1 1/2 cups Italian blend mozzarella, provolone, asiago, parmesan shredded cheese
• 3 cups portobello mushrooms equal to 4 mini portobello caps
• 1 cup San Marzano tomatoes or cherry tomatoes
• 1/4 yellow onion
• 1/2 cup Marsala cooking wine
• 1/2 TSP salt
• 1/4 TSP pepper
• 1/2 TSP olive oil
• whole wheat flour for dusting and rolling

Instructions

 

• Place dough on a counter, dusting with flour.
• Chop onion, tomatoes and portobello mushrooms.
• In a medium saute pan over medium heat, warm olive oil. Add onions, and cook until lightly browned.
• Add chopped portobello and marsala cooking wine. Cook for 10 minutes.
• Add tomatoes, salt, and pepper to pan. Cook until tomatoes are softened, 7-10 minutes. Remove from heat.
• Meanwhile, preheat oven to 400 degrees. Shape the dough into a log, and cut into 6 equal pieces. Using a rolling pin dusted with whole wheat flour on a floured surface, shape each piece into a thin circle.
• Spoon veggies evenly onto each piece of dough. Add 1/4 cup shredded cheese on top of each.
• Make the dough into pizza pockets by folding the corners of each onto its top, kind of criss-crossing as you go. Place the pockets onto a pizza pan or baking sheet.
• Cook until dough is lightly browned and cheese is bubbling, around 15 minutes.

Nutrition

Serving: 1gCalories: 335kcalCarbohydrates: 44gProtein: 14gFat: 10gSaturated Fat: 4gCholesterol: 20mgFiber: 4gSugar: 5g

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