Zucchini and Ricotta Pizza Pockets are a delightful way to cook a unique and kid friendly dish to eat at any time of the day in any season of the year.
Make the filling.
In a food processor or blender, combine the chopped zucchini, ricotta cheese and parsley. Pulse to combine. Add in the salt and pepper to taste. Remove the filling from the blender and store in a Tupperware container in the refrigerator until ready to use. You can make this up to 1 day in advance.
Preheat your oven to 450°F.
Next, roll out the pizza dough with a rolling pin onto a lightly floured work surface. It helps if the dough is slightly chilled. Roll it into a rectangular shape, until it is only about ⅛” – ¼” thick. If your dough starts to bounce up too much, allow it to rest for about 5 minutes, and then roll it out again.
Using a sharp knife, cut the dough into three or four rectangular pieces.
Transfer these pieces onto a baking sheet with parchment paper. On one half of the dough rectangle, apply your topping of choice. Don’t overload the dough, but use about 2-3 tablespoons of the filling.
Apply about 2-3 tbsp of the zucchini filling mixture.
To close the pockets, fold the empty half over the half with filling. Press the edges with a fork to close. You can feel free to trim off any excess dough with a sharp knife, if you like.
Drizzle the top of each pocket with a small amount of Colavita Olive Oil (about ½ tsp). Spread the Colavita Olive Oil around the top of the pizza pocket with your fingers or a pastry brush. Sprinkle the top of each pocket with grated Parmegiano Reggiano cheese.
Place the pockets in the oven and bake for 8-10 minutes, until they are puffy and golden brown.
Allow to cool slightly and then serve! Feel free to store them in the fridge for 2 days or freeze them for up to a month. To defrost, allow to come to room temperature. Then re-bake to heat them at 350°F for about 5-10 minutes. You can also re-heat them in your toaster oven!