Pizza dough pockets with tomato mozzarella salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash spring onion, shake dry and cut diagonally into thin rings. Wash the thyme, shake dry and chop finely. Wash the meat, dab dry and cut into small cubes. Cut Gouda into small cubes. Heat the oil in a pan and fry the diced fillets on a high heat for about 5 minutes. Finally fry the spring onion and thyme briefly, season with salt and pepper. Remove from the pan and let cool off

2. 2

   Unroll the pizza dough on a floured work surface and remove baking paper. With the back of the dough trap (13 cm Ø) cut out 6 circles and knead the remaining dough together and roll out again and cut out 2 more circles. Place 1 circle in the trap, put approx. 1 tbsp. meat filling and approx. 1 tsp. gouda cubes in the middle. Press the trap together and place the dough pocket on a baking tray lined with baking paper. Do the same with the remaining circles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes

3. 3

   Wash the tomatoes, grate them dry, quarter them and cut out the core. Cut the tomato pulp into small cubes. Finely dice the mozzarella and add to the tomatoes. Add oil and vinegar and season with salt and pepper. Wash basil, shake dry, cut into fine strips and add to the tomato mozzarella salad. Remove bags from the oven. Arrange 2 bags each with tomato mozzarella salad on plates

Nutrition Facts

KCAL
500 kcal

CARBS
47 g

FATS
21 g

PROTEINS
33 g