Pizza Pockets

Name: Pizza Pockets
Ingredients: For the dough:; 1 1/4 cups warm water; 1 teaspoon instant yeast; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon sea salt; 3 cups all-purpose flour; For the filling:; 1 cup San Marzano canned tomatoes, strained; 1 teaspoon dried oregano; 1 tablespoon chopped fresh parsley; 1 garlic clove, minced; Pinch Salt and pepper, to taste; 1 tablespoon extra-virgin olive oil; 1 cup grated mozzarella; 1/2 cup flaked Parmesan; 50 grams cured pancetta (or bacon, pepperoni, or sausage); 1 tablespoon fresh basil, chopped; 1 egg; Coarse sea salt, to serve

19 ingredients

8 steps

Ingredients

For the dough:
1 1/4 cups warm water
1 teaspoon instant yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
3 cups all-purpose flour
For the filling:
1 cup San Marzano canned tomatoes, strained
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1 garlic clove, minced
Pinch Salt and pepper, to taste
1 tablespoon extra-virgin olive oil
1 cup grated mozzarella
1/2 cup flaked Parmesan
50 grams cured pancetta (or bacon, pepperoni, or sausage)
1 tablespoon fresh basil, chopped
1 egg
Coarse sea salt, to serve

Directions

1

Begin by making the pizza dough. In the bowl of a stand mixer with the dough hook attachment, add water, yeast, olive oil, and salt. Let it stand for 5 minutes to allow the yeast to activate and become bubbly.
2

With the mixer on low, add the flour 1 cup at a time until the dough begins to come together. Raise the mixer to medium speed to knead the dough for 5 minutes.
3

Once the dough becomes elastic and smooth in texture, transfer it to a greased bowl and drape a towel over it. Allow it to sit in a warm room for 1 hour, or until it doubles in size.
4

While the dough rises, prepare the rest of your ingredients. To make the sauce, blend the tomatoes, oregano, parsley, garlic, salt, pepper, and olive oil in a medium bowl. In a separate medium bowl, combine the grated mozzarella and Parmesan. Slice the pancetta (or other meat) into thin strips and set aside in a small bowl. Lastly, prepare the egg wash by beating the egg with 1 teaspoon water.
5

When the dough is ready, assemble the pizza pockets. Start by rolling out the dough until it's between 1/4- and 1/2-centimeter thick. Using a pastry cutter or knife, cut the dough into 8 to 10 evenly-sized squares.
6

In the center of each square, add 1 teaspoon of the following: tomato sauce, cheese, and pancetta. Divide the basil evenly over each.
7

Brush the edges with the egg wash, fold in half diagonally into a triangle and seal the edges shut by pressing down with the tines of a fork. Brush the top with egg wash, sprinkle with sea salt and use a toothpick to poke 2 holes in each. This last step will ensure the pizza pockets do not explode with cheese in the oven.
8

Bake at 425° F for 12 to 15 minutes, until the edges are slightly brown and the top becomes a light golden color.