The 1 Minute Pizza Pocket

Warm, home-cooked food have advantages beneath the visible spectrum. If you ever have the chance to compare ready-meals (microwave meals), fast food and home food, you’ll realise that there is one large difference. Salt.

Salt is a necessary mineral, the sodium keeps our blood vessels open and gives us a circulating volume and the iodine prevents us from getting hypothyroidism. However, we now know that too much of it is a bad thing. People with renal impairment are forbidden from eating too much salt. Taken in excess over long periods of time it can push our blood pressures steadily higher.

Also microwave meals come in a variety of plastics, some of which can leek PTFE into food. I’ve melted several containers in my lifetime and momentarily wondered about the carcinogenic potential of the mcdonalds meal , but was too hungry to ponder further or indeed throw it away.

Remember to scroll down to the part with the bullet points if you get bored of all this borderline science stuff.


  • 1 roll of ready-made puff pastry
  • Pizza sauce (alternatively, tomato in a blender with oregano)
  • Frozen grated mozzarella cheese (alternatively, rip up a ball of mozzarella to vent your daily anger at people who work less than you but get paid more)
  • Some sort of meat, Belgian pepperoni in this case


20 seconds: Unravel the roll of puff pastry and cut some diagonal lines. Leaving a central area to put your “topping” (more like stuffing).

5 seconds: Ladle some pizza sauce on to the central area with good coverage.

10 seconds: Chuck some meat into the centre

5 seconds: Grab a handful of mozzarella and put it on top of the meat.

20 seconds: Now bring the strips of pastry together and pinch them together.

Set your timer for 15 minutes and chuck them into the oven on 180 degrees Celcius.

et Voilà!

Fresh, warm, pastry pizza. Crusty on top and chewy below. 1 minute goodness.



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