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    Deluxe pizza pockets

    cadran
    Preparation :20 min Cooking :30 min
    couteau
    Difficulty :medium
    chapeau-chef
    Servings :8 pizza pockets

    Allright let’s all be honest, pizza pockets are simply mini calzones!!! You can give them the shapes you desire and put pretty much anything you want in them, as long as it is food. At this point, just have fun!

    Ingredients for the homemade sauce

    • 1/2 red onion, finely chopped
    • 2 garlic clove, finely chopped
    • 1 tablespoon white wine
    • 1/2 can (796ml) italian tomatoes with basilic leaves
    • 1/3 teaspoon dried basil leaves
    • 1/3 teaspoon dried origano
    • 1/3 teaspoon dried thyme
    • 1 tablespoon tomato paste
    • 2 splash tabasco
    • Salt and ground pepper

    Ingredients for the pizza pockets

    • 1 recipe homemade pizza dough, cut in 8
    • 2 cups homemade pizza sauce
    • 1/2 red onion, finely chopped
    • 10 big white mushrooms, sliced
    • 150g black forest ham slices, coarsely chopped
    • 150g rosette de Lyon slices
    • 150g capicollo slices, coarsely chopped
    • 2 cups sharp cheddar, grated

    Preparation

    • Start by preparing the sauce. In a pot a medium temp, heat a drizzle of olive oil and cook the onion and garlic for 3-4 minutes. Add the wine, stir well and cook for another minute.
    • Add the rest of the ingredients, season with salt and pepper then continue cooking for 12 minutes while breaking apart the tomatoes as much as you can. Stir often. Blend and set aside.
    • Preheat the oven at 425°F.
    • On a floured working surface, roll down the dough in 8 small round shapes. Add about 1 tablespoon of sauce per pizza and spread well..
    • In the center/lower part of the dough, start by adding some onions and mushrooms, some meat then end with a ton of cheese. Fold the top part of the dough over the garnishes and seal by bringing the bottom part over and by pressing well.
    • Place on a baking tray and cook in the oven for about 12-15 minutes until nice and golden!!!
    icon/cookmode2svg Created with Sketch. COOK MODE

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    Our wine stewards suggest

    +- 15$ Château de Jau Côtes du Roussillon Village

    A superb wine from south France with accents of ripe raspberry and spices. It's flavourful, not complicated and it will make you feel good inside, just like a pizza pocket.

    +- 30$ Foradori Teroldego Vigneti delle Dolomiti 2011

    Red wines from the northern regions of Italy are underrated. This one is the perfect gateway, developed with the local teroldego. Floral, fruity, elegant and easy to drink. Delicious!

    L'Ambiguë, La Voie Maltée

    The notes of butterscotch, grilled cereals and toasted bread in this beer will evoke the taste of grilled crust and pizza topping. At the same time, the vegetables flavors of this bitter will match with the spices of the pizza sauce. Beer and pizza for the win!

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    Add to favorites
    Create a new folder

    My personal notes

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    fermer la fiche

    Deluxe pizza pockets

    • Preparation : 20 min
    • Cooking : 30 min
    • Servings : 8 pizza pockets

    Ingredients for the homemade sauce

    • 1/2 red onion, finely chopped
    • 2 garlic clove, finely chopped
    • 1 tablespoon white wine
    • 1/2 can (796ml) italian tomatoes with basilic leaves
    • 1/3 teaspoon dried basil leaves
    • 1/3 teaspoon dried origano
    • 1/3 teaspoon dried thyme
    • 1 tablespoon tomato paste
    • 2 splash tabasco
    • Salt and ground pepper

    Ingredients for the pizza pockets

    • 1 recipe homemade pizza dough, cut in 8
    • 2 cups homemade pizza sauce
    • 1/2 red onion, finely chopped
    • 10 big white mushrooms, sliced
    • 150g black forest ham slices, coarsely chopped
    • 150g rosette de Lyon slices
    • 150g capicollo slices, coarsely chopped
    • 2 cups sharp cheddar, grated

    Preparation

    • Start by preparing the sauce. In a pot a medium temp, heat a drizzle of olive oil and cook the onion and garlic for 3-4 minutes. Add the wine, stir well and cook for another minute.
    • Add the rest of the ingredients, season with salt and pepper then continue cooking for 12 minutes while breaking apart the tomatoes as much as you can. Stir often. Blend and set aside.
    • Preheat the oven at 425°F.
    • On a floured working surface, roll down the dough in 8 small round shapes. Add about 1 tablespoon of sauce per pizza and spread well..
    • In the center/lower part of the dough, start by adding some onions and mushrooms, some meat then end with a ton of cheese. Fold the top part of the dough over the garnishes and seal by bringing the bottom part over and by pressing well.
    • Place on a baking tray and cook in the oven for about 12-15 minutes until nice and golden!!!

    Innkeeper, drinks!

    +- 15$ Château de Jau Côtes du Roussillon Village

    A superb wine from south France with accents of ripe raspberry and spices. It's flavourful, not complicated and it will make you feel good inside, just like a pizza pocket.

    +- 30$ Foradori Teroldego Vigneti delle Dolomiti 2011

    Red wines from the northern regions of Italy are underrated. This one is the perfect gateway, developed with the local teroldego. Floral, fruity, elegant and easy to drink. Delicious!

    L'Ambiguë, La Voie Maltée

    The notes of butterscotch, grilled cereals and toasted bread in this beer will evoke the taste of grilled crust and pizza topping. At the same time, the vegetables flavors of this bitter will match with the spices of the pizza sauce. Beer and pizza for the win!

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