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Blackberry Ricotta Pizza Pockets

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Bowled Over for Pizza

Blackberry Ricotta Pizza Pockets

Name: Blackberry Ricotta Pizza Pockets
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: Vegetable oil, for frying; 8 ounces store-bought pizza dough; All-purpose flour, for rolling; 1/2 cup fresh ricotta; 3 tablespoons confectioners' sugar, plus more for sprinkling; 1/4 teaspoon pure vanilla extract; 2 tablespoons torn fresh basil leaves; 6 blackberries

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Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 6 servings

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 6 servings

Ingredients

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Vegetable oil, for frying

8 ounces store-bought pizza dough

All-purpose flour, for rolling

1/2 cup fresh ricotta

3 tablespoons confectioners' sugar, plus more for sprinkling

1/4 teaspoon pure vanilla extract

2 tablespoons torn fresh basil leaves

6 blackberries

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer

Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside.
Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total.
Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil.
Dollop a scant tablespoon of filling in the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal.
Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Remove to the lined sheet pan. Sprinkle on confectioners' sugar.