Meat , Main dishes , Pizzas & salty tarts

Deluxe pizza pockets

Name: Deluxe pizza pockets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 pizza pockets
Cuisine: Québécoise
Ingredients: 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; 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 20 min
Cooking 30 min
Servings 8 pizza pockets
Freezing Absolutely

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Ingredients
Preparation
Comments

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!

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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

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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!!!

Our sommeliers suggest

Carpineto Chianti Classico

Tuscany, Italy

This Chianti Classico, with notes of cherry, is a fresh red that loves tomato. Its acidity matches that of the pizza sauce, and its freshness cuts through the fat of the sharp cheddar, the capicollo and the rosette de Lyon. The mushrooms and the Black Forest ham find their match too. Perfect for pizza pockets eaten by hand, with friends! See the product

L'Ambiguë, La Voie Maltée

The golden crust and the grilled filling find their double in the caramel and toasted bread of the bitter. Its vegetal notes go after the spices in the pizza sauce. A homemade pizza pocket and a glass of red ale, there's nothing more to look for. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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