Trisha Yearwood’s Blackberry Ricotta Pizza Pockets | Trisha’s Southern Kitchen | Food Network

Stuffed with a creamy ricotta mixture and fresh blackberries, these sweet pizza pockets are our new favorite way to use pizza dough!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

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Blackberry Ricotta Pizza Pockets
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 6 servings


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


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.


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Trisha Yearwood’s Blackberry Ricotta Pizza Pockets ​| Trisha’s Southern Kitchen | Food Network

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