It’s Friday! This calls for a celebration in the form of a pizza party….
….a pizza pocket party that is! Pizza pockets are like a cross between a slice of pizza and a calzone… except calzones are known to be humongous, and pockets have perfect built-in portion control. These guys are also more neat & tidy to bring to work as leftovers than pizza.
First, we take a precooked whole wheat pizza dough to rest on the counter coated in some flour. You can be an overachiever and make your own dough, but truth be told, I most often take the easy route and buy dough from the farmers’ market or my local grocer. 
Next, we chop and sauté some garlic, onion and broccoli. Once cooked, we combine the veggies with the mozz and ricotta cheeses, then add in some salt, pepper and lemon zest. The lemon is optional, but I find it to be a fun little unexpected flavor twist.
After rolling the dough out into six thin circles, we spoon the broccoli/cheese mixture evenly onto the center of each one.
We then criss-cross the edges of the dough circles, folding them over each other to close the pockets. No need to be a perfectionist with how you do it – we’re just trying to seal these babies up so that cheese doesn’t seep out while they’re baking!
Bake the pockets for 15 minutes, or until the pocket crusts are lightly browned.
Enjoy them while they’re hot! These pockets were a big hit in my house, and if you’re a pizza fan, I bet you’ll love them too. 
White Broccoli Pizza Pockets
Ingredients
- 1-16 oz precooked whole wheat pizza dough
- 4 cups broccoli
- 1 cup grated mozzarella
- 1 cup ricotta cheese
- 2 garlic cloves
- 1/2 sweet yellow onion
- zest from 1/2 small lemon optional
- 1 TSBP extra virgin olive oil
- 1/4 TSP salt
- 1/8 TSP pepper
- All-purpose flour as needed
Instructions
- Place pizza dough on a cutting board lightly dusted with flour, and allow it to rest.
- Preheat oven to 400 degrees. Lightly coat either a baking sheet or pizza pan with cooking spray.
- Chop broccoli, and mince onion and garlic.
- Warm 1/2 TBSP of the olive oil in a sauté pan. Add in onion and garlic and cook for 3 minutes. Add in broccoli, and cook until al dente, about 10 minutes.
- Meanwhile, roll the pizza dough in a log, then cut into 6 even pieces. Roll each piece into a thin circular shape, using flour as needed.
- Mix the ricotta and mozzarella in a large bowl. Once done cooking, add in broccoli mixture. Sprinkle in salt, pepper and lemon zest. Toss well to combine.
- Spoon the broccoli cheese mixture onto the center of each dough circle.
- Criss-cross the edges of the dough, folding over one another to seal the pockets (There's no need for it to be perfect!). Place on pizza pan/baking sheet. Brush each crust with the remaining 1/2 TBSP of oil.
- Cook for 15 minutes, or until pocket crusts are lightly browned.
Nutrition
Tell me… What’s your favorite type of pizza?
I created this recipe because I’ve been digging white pizza with spinach or broccoli lately!
Broccoli and cheese are just so good together! Plus, this might actually be a way to get my husband to eat broccoli haha
YESSSS! This is a great way to sneak in some veggies 😉
Oh yum! These are like sophisticated Hot Pockets! Do you remember those? I used to eat them all of time. Just thinking about it makes me quiver. I much rather have one of these beauties!!
You are totally right, these are like homemade Hot Pockets – minus all of the ingredients you can’t pronounce! Ha.
This is such a great idea. Vegas would love me forever for this. I’m thinking a buffalo sauce theme for football Sunday…
Oooo don’t they look yummy! 😀 To me this is comfort food! Wish I could live off pizza but my body can’t handle it, but this would make a great alternative 😀
I’m with you, I absolutely love pizza! Instead of cutting it out of my diet, I find lots of ways to “healthify” it and eat pizza every couple of weeks.
Looks GOOD! This is a good dinner idea and I NEED new, quick and easy dinner ideas!
Yay, hope that you try these babies out Nikki!