Pizza Pockets

Name: Pizza Pockets
Ingredients: 2 teaspoons instant or active dry yeast; 8 cups all-purpose flour; 2 teaspoons kosher salt; 2/3 cup olive oil, plus more for coating the bowl; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 onion, diced; 8 ounces white button mushrooms, sliced; 8 ounces brown button mushrooms, sliced; 1 tablespoon chopped fresh thyme; 1/4 cup white wine; Salt and freshly ground black pepper; 8 ounces fresh mozzarella, thinly sliced; 4 ounces goat cheese, crumbled; 8 ounces Italian sausage; Olive oil, for browning sausage; 1 jar marinara sauce; 8 ounces fresh mozzarella, thinly sliced; 4 ounces pepperoni; 4 ounces Canadian bacon; 1 egg, beaten

21 ingredients

27 steps

Ingredients

2 teaspoons instant or active dry yeast
8 cups all-purpose flour
2 teaspoons kosher salt
2/3 cup olive oil, plus more for coating the bowl
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, diced
8 ounces white button mushrooms, sliced
8 ounces brown button mushrooms, sliced
1 tablespoon chopped fresh thyme
1/4 cup white wine
Salt and freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced
4 ounces goat cheese, crumbled
8 ounces Italian sausage
Olive oil, for browning sausage
1 jar marinara sauce
8 ounces fresh mozzarella, thinly sliced
4 ounces pepperoni
4 ounces Canadian bacon
1 egg, beaten

Directions

1

For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water.
2

Let stand for a few minutes.
3

In a mixer, combine the flour and salt.
4

With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour.
5

Next, pour in the yeast/water mixture and mix until just combined and the dough comes together.
6

(The dough will be sticky.)
7

Form the dough into a ball.
8

Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat.
9

Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise.
10

Then put it in the fridge to chill for 2 hours or longer.
11

(The dough is much easier to work with when very cold.)
12

For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute.
13

Add the mushrooms and thyme and saute for 3 minutes.
14

Add the white wine and reduce for a couple of minutes until most of the liquid is gone.
15

Season with salt and pepper.
16

Let cool to room temperature.
17

For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes.
18

Let cool.
19

When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle.
20

Cut into 18 rectangles with a rectangular cutter.
21

Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon.
22

Lay the other 9 rectangles on top and crimp the edges with a fork.
23

Brush with the beaten egg.
24

Put into the freezer to flash-freeze for 30 minutes.
25

Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
26

When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
27

When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.