Mozzarella
Pizza Pockets
- Makes 8 to 10 pizza pockets
Author Notes
In the 90s, more often than not, you could find me sporting Sailor Moon pigtails, digging into pizza pockets, and washing them down with a Kool-Aid Jammer. The turnover-style pizza was one of my favorite lunches growing up (followed only by Dunkaroos) and remains one of my favorite nostalgic snacks. —modest marce
What You'll Need
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
- 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.
- 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.
- 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.
- 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.
- 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.
- In the center of each square, add 1 teaspoon of the following: tomato sauce, cheese, and pancetta. Divide the basil evenly over each.
- 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.
- Bake at 425° F for 12 to 15 minutes, until the edges are slightly brown and the top becomes a light golden color.
See what other Food52ers are saying.