Veggie Pizza Pockets
Homemade pizza dough pockets filled with tomato passata, mozzarella and finely chopped vegetables — a fun, hands-on dinner that bakes golden in under 20 minutes.
Prep
20 min
Cook
18 min
Total
38 min
Yield
8 pockets
Nutrition note
Cheese contributes protein and calcium; vegetables add fiber and color. Dough supplies carbohydrate for energy.
Ingredients
- 11 batch pizza dough or 500 g store-bought dough
- 21/2 cup (120 g) no-added-salt tomato passata
- 31 cup (110 g) grated mozzarella
- 41/2 cup (60 g) finely chopped mushrooms
- 51/2 cup (60 g) finely diced bell pepper
- 61/2 cup (50 g) finely chopped spinach
- 71 teaspoon dried oregano
Method
- 1
Heat oven to 220°C/425°F and line a tray.
- 2
Divide dough into 8 pieces and roll each into a small circle.
- 3
Spread passata over one half, leaving a border. Add cheese, vegetables and oregano.
- 4
Fold over, press edges firmly with a fork and make a small steam slit.
- 5
Bake for 15–18 minutes until golden. Cool before serving.
Complete the Meal
Serve one pocket with cucumber and fruit.
Allergens
Contains wheat and dairy.
Ingredient Substitutions
- Use gluten-free pizza dough when required.
- Use dairy-free cheese for dairy-free pockets.
- Use corn, grated zucchini or cooked chicken as fillings.
Storage & Reheating
Refrigerate for up to 3 days and reheat in the oven.
Freezer Guidance
Freeze baked pockets for up to 2 months.
Picky-Eater Strategy
Allow the child to choose one filling from two options, keeping the number of ingredients manageable.
Little Helper Job
Let your child add fillings and seal the edges.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.