Save I stumbled across this recipe during a particularly desperate week of meal prep frustration. Nothing was sticking, both literally and figuratively, until I tried the two-ingredient dough hack with Greek yogurt. The first batch I made disappeared before they even cooled completely.
My roommate walked in while I was sealing the edges with a fork and immediately demanded to know what smelled like a pizzeria. We ate four pockets standing right there at the counter. Now whenever I make a double batch, I know exactly whats happening to the extras.
Ingredients
- 1 cup low-fat Greek yogurt: This creates the protein-rich dough foundation and keeps everything tender without needing oil or eggs
- 1 cup all-purpose flour: Provides structure while keeping the texture light and foldable
- 1 tbsp baking powder: Gives the dough just enough rise to become flaky rather than dense
- 1 tbsp Italian seasoning: Infuses the dough with pizza shop flavor in every bite
- 1 tsp garlic powder: Adds aromatic depth without the work of mincing fresh cloves
- 1 tsp salt: Balances flavors and helps the dough develop proper structure
- 120 g pizza sauce: Use about 15 g per pocket for that classic zesty filling
- 160 g low-fat mozzarella cheese: Place 20 g on each half for the perfect cheese pull every time
Instructions
- Preheat your workspace:
- Heat oven to 375°F and line a baking tray with parchment paper
- Mix the dry foundation:
- Combine flour, baking powder, Italian seasoning, garlic powder, and salt in a large bowl
- Form the dough:
- Add Greek yogurt and stir with a spatula until a shaggy dough comes together
- Knead until smooth:
- Transfer dough to a floured surface and knead for 2 to 3 minutes until elastic and smooth
- Portion and roll:
- Divide dough into 8 equal pieces and roll each into an oval about 6 inches long
- Fill each pocket:
- Place 1 tbsp pizza sauce and 1 slice cheese on one half of each oval, leaving a half-inch border
- Seal them tight:
- Fold dough over filling and crimp edges with a fork, using water if needed to help them stick
- Bake until golden:
- Arrange pockets on your prepared tray and bake for 18 to 20 minutes until crisp and browned
- Let them rest:
- Cool for 5 minutes before serving so the filling sets and you avoid burning your tongue
Save These became my go-to post-gym snack after a particularly grueling training session when I needed something substantial but quick. Theres something deeply satisfying about biting into that molten cheese center after a workout.
Make Them Your Own
Ive found that brushing the tops with olive oil and sprinkling extra Italian seasoning before baking gives them that professional bakery finish. The oil helps the seasoning stick and creates a beautiful golden sheen that makes them look as good as they taste.
Filling Variations
While the classic mozzarella and sauce combo is hard to beat, cooked lean ground turkey with marinara transforms these into a complete meal. You can also add diced vegetables like peppers or onions for extra nutrition without compromising the protein content.
Storage and Meal Prep
Double or triple the batch on Sunday and you have lunches sorted for the entire week. The texture holds up remarkably well in the refrigerator for three to four days, or freeze them for up to two months.
- Reheat frozen pockets at 350°F for 10 to 12 minutes to restore crispness
- Avoid microwaving unless you prefer softer, more bread-like results
- Let frozen pockets thaw in the fridge overnight for even reheating
Save Whether you are meal prepping or just craving comfort food without the guilt, these pockets deliver every single time.
Recipe FAQ Section
- → Can I make the dough dairy-free?
Yes, substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or a plant-based yogurt alternative. The texture may vary slightly, but the method remains the same.
- → How should I store these pockets?
Allow to cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped pockets and reheat in a 350°F oven for 10-12 minutes.
- → What other fillings work well?
Try adding cooked lean ground turkey, diced chicken, or plant-based protein crumbles. Vegetables like bell peppers, mushrooms, spinach, or olives also make excellent additions. Just avoid overfilling to prevent tearing.
- → Is the dough suitable for gluten-free diets?
Yes, use a 1:1 gluten-free flour blend or the almond and coconut flour combination noted in the ingredients. The texture will be slightly different but still delicious.
- → Can I air fry these instead of baking?
Absolutely. Cook at 375°F for 8-10 minutes, flipping halfway through. The air fryer creates an even crispier exterior while keeping the inside soft and cheesy.
- → Why is Greek yogurt used in the dough?
Greek yogurt replaces traditional fat sources while adding moisture and protein. The acidity reacts with baking powder for lift, creating a tender yet sturdy dough that bakes up beautifully golden.