How to Master Peach Pizza Pocket Technique

Dough Development Technique

Properly hydrated method for optimal elasticity and flavor. This critical approach ensures the dough has enough strength to contain fillings while maintaining a tender texture.

Peach Preparation Method

Controlled maceration for balanced moisture release. This nuanced technique prevents soggy pockets while enhancing natural peach sweetness through gentle sugar treatment.

Filling Balance Strategy

Strategic ingredient layering for harmonious flavor distribution. This technical approach ensures each bite contains proportional amounts of cheese, fruit, and herbs.

Sealing and Venting Management

Precision crimping technique for structural integrity. This detailed process creates pockets that maintain shape during baking while allowing proper steam release.

Baking Tips

Select peaches that are ripe but still firm to prevent excessive moisture in the filling

Let the dough come to room temperature if it's been refrigerated - cold dough is harder to work with and may tear

Don't overfill the pockets or they may burst during baking - about 2-3 tablespoons of filling is ideal

Seal the edges very well to prevent leakage - a tight crimp with a fork works best

The venting slits are crucial - without them, steam builds up and can cause the pockets to burst

If making ahead, assemble up to the egg wash step, then refrigerate for up to 24 hours before baking

These pockets freeze well - freeze unbaked on a sheet pan, then transfer to freezer bags for up to 3 months

When baking from frozen, add 5-7 minutes to the baking time and check that centers are hot

For a lighter version, use part-skim mozzarella and reduce the amount of goat cheese

Let the pockets rest for 5 minutes after baking - this helps set the filling and prevents mouth burns

These are best eaten within a few hours of baking, but can be reheated in a 325°F oven for 10 minutes

Create a dipping sauce by reducing balsamic vinegar with a touch of honey until syrupy

Peach Pizza Pockets

Name: Peach Pizza Pockets
Prep time: 45 min
Cook time: 20 min
Total time: PT2H15M (includes resting time)
Yield: 8 pizza pockets
Cuisine: Italian-American Fusion
Ingredients: For the Dough:; 2 1/4 teaspoons (1 packet) active dry yeast; 1 cup warm water (110-115°F); 2 tablespoons olive oil, plus more for brushing; 1 tablespoon honey; 3 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons kosher salt; 1/2 teaspoon garlic powder; 1 teaspoon dried Italian herbs; For the Filling:; 3 ripe but firm peaches, pitted and diced into 1/2-inch pieces; 1 tablespoon lemon juice; 1 tablespoon brown sugar; 1 cup shredded mozzarella cheese; 1/2 cup crumbled goat cheese or ricotta; 1/4 cup thinly sliced prosciutto (optional, omit for vegetarian version); 1/4 cup fresh basil leaves, thinly sliced; 2 tablespoons fresh thyme leaves; 1 tablespoon balsamic glaze, plus more for drizzling; 1/4 teaspoon red pepper flakes (optional); For Assembly:; 1 egg beaten with 1 tablespoon water (egg wash); 2 tablespoons grated Parmesan cheese; Flaky sea salt for sprinkling; Alternative Options:; Substitute nectarines or plums for peaches; Use fig jam instead of balsamic glaze for a different sweetness; Add 1/4 cup chopped toasted walnuts for texture; For a dessert version, use mascarpone instead of mozzarella and add cinnamon sugar

These Peach Pizza Pockets transform ordinary pizza dough into delightful handheld treats that balance sweet juicy peaches with savory cheese and herbs. With medium difficulty preparation involving proper dough handling and balanced filling distribution, these unique pockets deliver complex flavors with satisfying textures. The peaches' natural sweetness enhances rather than conflicts with the savory elements, creating a versatile snack or light meal that works for picnics, lunchboxes, or creative appetizers that's both unexpected and crave-worthy.

Prep Time

45 Minutes

Cook Time

20 Minutes

Total Time

2H15 Minutes (includes resting time)

Chef

JUE

Ingredients

Custard Cream

For the Dough:

2 1/4 teaspoons (1 packet) active dry yeast

1 cup warm water (110-115°F)

2 tablespoons olive oil, plus more for brushing

1 tablespoon honey

3 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1 teaspoon dried Italian herbs

For the Filling:

3 ripe but firm peaches, pitted and diced into 1/2-inch pieces

1 tablespoon lemon juice

1 tablespoon brown sugar

1 cup shredded mozzarella cheese

1/2 cup crumbled goat cheese or ricotta

1/4 cup thinly sliced prosciutto (optional, omit for vegetarian version)

1/4 cup fresh basil leaves, thinly sliced

2 tablespoons fresh thyme leaves

1 tablespoon balsamic glaze, plus more for drizzling

1/4 teaspoon red pepper flakes (optional)

For Assembly:

1 egg beaten with 1 tablespoon water (egg wash)

2 tablespoons grated Parmesan cheese

Flaky sea salt for sprinkling

Alternative Options:

Substitute nectarines or plums for peaches

Use fig jam instead of balsamic glaze for a different sweetness

Add 1/4 cup chopped toasted walnuts for texture

For a dessert version, use mascarpone instead of mozzarella and add cinnamon sugar

Instructions

Begin by making the dough. In a large bowl or the bowl of a stand mixer, combine warm water, honey, and yeast. Let stand for 5-10 minutes until foamy.

Add 2 tablespoons olive oil, flour, salt, garlic powder, and dried Italian herbs to the yeast mixture. Mix until a rough dough forms. Knead by hand on a floured surface for 8-10 minutes or with a dough hook on medium speed for 5-6 minutes, until smooth and elastic.

Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.

While the dough rises, prepare the filling. In a medium bowl, toss diced peaches with lemon juice and brown sugar. Let sit for 15 minutes to slightly macerate the fruit.

In another bowl, combine mozzarella, goat cheese or ricotta, prosciutto (if using), basil, thyme, balsamic glaze, and red pepper flakes. Mix gently to combine.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (use a kitchen scale for precision if available).

Roll each portion into a circle about 6-7 inches in diameter. Don't worry if they're not perfectly round.

Place a portion of the cheese mixture in the center of each dough circle, leaving a 1-inch border around the edges. Drain any excess liquid from the peaches and distribute them evenly over the cheese mixture.

Fold the dough over to create a half-moon shape. Press the edges together firmly, then crimp with a fork or fold and twist to seal well. This step is crucial to prevent leakage during baking.

Transfer the sealed pockets to the prepared baking sheets, spacing them at least 2 inches apart. Using a sharp knife, cut 2-3 small slits in the top of each pocket to allow steam to escape.

Brush each pocket with egg wash, then sprinkle with Parmesan cheese and a light dusting of flaky sea salt.

Bake for 18-20 minutes, rotating the pans halfway through, until the pockets are golden brown and the filling is bubbling slightly through the vents.

Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool slightly. Drizzle with additional balsamic glaze if desired before serving warm.

Peach Pizza Pockets

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Peach Pizza Pocket Technique

Peach Pizza Pockets

Ingredients

Instructions