BBQ Chicken Pizza Pockets

These are yummy and totally worth making!!


From www.eatnourishing.com

Yields 8 pockets

Pocket Crust:

Ingredients:

• 1 - 1/2 cups of water
• 3 tsp dry active yeast
• 1 - 1/2 tsp salt
• 3 Tbsp olive oil
• 4 - 1/2 cups whole wheat flour

Filling:

Ingredients:

• 2 chicken breasts, grilled and chopped or shreaded
• 1/2 to 3/4 cup homemade barbeque sauce 
• 3/4 cup of pineapple, diced
• 2 cups mozzarella cheese, grated
• 4 strips bacon, cooked and finely chopped (optional)

Directions:

1. Preheat oven to 425*F
2. In a glass measuring cup, heat water to 110* - 115*F and drop yeast into water and let rest for 1 minute
3. After yeast foams up a bit, add salt and olive oil to the water mixture and stir gently
4. In a large bowl or food processor, add flour and gradually add water mixture while blending (either in processor, with dough hooks or by hand) until a smooth dough ball forms
5. Coat bowl with oil, place dough in and turn to coat.  Cover with plastic and let sit while prepping filling
6. Once filling is prepped, divide dough into 8 equal pieces, form each into a ball and flatten out with a rolling pin to about 1/8" thick and about 6" in diameter
7. Spread 1 to 1 - 1/2 Tbsps of barbeque sauce into rolled out dough and top with some chicken, pineapple, cheese and bacon (optional)
8. Seal up dough by either folding in half and pinching the edges together or fold in sides opposite sides over mixture and pinching together at the top (if doing the latter, bake with folded side down)
9. Place on a greased baking sheet and prick pockets with a fork to prevent cheese from leaking out
10. Bake for 20 - 30 minutes or until lightly browned
11. Serve with extra barbecue sauce and a steamed vegetable or salad