Pizza Tortilla Pockets



1 can Supreme Chopped Tomato Tin
1 tsp Supreme Coarse Black Pepper
Salt to taste
½ – 1 tsp Supreme Chilli Flakes
1 tbsp balsamic vinegar
½ tsp sugar
½ tsp Supreme Garlic Powder
2 ½ grated mozzarella (used for pizzas)
2 ½ grated cheddar cheese
½ tsp dried oregano
10 fresh basil leaves, finely chopped
Large Tortilla wraps
Flour paste:
½ cup plain flour
¼ cup water


In a bowl mix together flour and water then set aside. Open and pour chopped tomato tin through a fine mesh sieve. Discard the the excess liquid and add the chopped tomatoes to a large bowl. Add to the chopped tomatoes, coarse black pepper, salt, chilli flakes, balsamic vinegar, sugar, garlic powder, grated mozzarella, grated cheddar, dried oregano and chopped basil. Mix well and set aside. (Swipe to see how to fill the pockets) Take a tortilla wraps and cut down the centre. Fold one half of the tortilla towards the center, apply the paste to the edges then fold the other part and seal with the paste. Press to make sure it is sealed properly. Fill the pocket with cheese and tomato mixture (don’t over fill). Apply the open end with paste and use a fork to seal. To cook; place pockets in a non-stick frying/crepe pan over low heat until crisp, lightly browned and cheese has melted.

Note: pizza pockets can be frozen.

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