so i got a little nostalgic & made pizza pockets for food52.
see the article here on food52.com & get the recipe below!
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 canned tomatoes, strained
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, minced
- pinche of Salt and pepper
- 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
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.
xo