A Perfect Pantry

Lamb and Sundried Tomato Pizza Pockets

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    • images/stories/recipes/Pockets.jpg
    • images/stories/recipes/Pockets 1.jpg
    • images/stories/recipes/Pockets 2.jpg
      80 min
      20 min
      100 min


    • 100g cream cheese, softened
    • 100g sundried tomatoes, drained
    • 1 capsicum, cut into strips
    • 300g left over lamb leg roast
    • 1 cup pizza cheese
    • 2 tbsp olive oil

    Pizza Dough

    • 250g bread flour
    • 1 ½ tsp caster sugar
    • 1 ½ tsp salt
    • 1 ½ tsp dried yeast
    • 125ml warm water
    • 20ml olive oil


    1. Place the flour, sugar, salt, yeast, water and olive oil into the mixing bowl with the dough hook attached and knead for 1 minute on speed setting 1.
    2. Remove from the mixing bowl and place into a lightly greased glass bowl. Cover with plastic wrap and place in a warm spot for 1 hour.
    3. Place dough ball back into the mixing bowl and knead for a further 30 seconds.
    4. Cut the pizza dough into 4 portions and roll each one out to a 15cm circle. Evenly spread each one with cream cheese and then top with sundried tomato, capsicum, lamb and pizza cheese.
    5. Fold the outer edges of the dough inwards and pinch in the centre to seal the tops and drizzle with olive oil.
    6. Place pizza pockets onto a baking paper lined round pizza tray and place into the Turbo Convection Oven onto the low rack with the extension ring and set to ‘PIZZA’.

    This recipe was developed using a Kambrook Appliance.


    • Powermix Planetary Bench MixerPowermix Planetary Bench Mixer
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