Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5ml) sugar
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 tablespoon (15ml) olive oil
  • 1/2 cup (110g) finely chopped onion
  • 1 clove garlic, minced
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • Your favorite pizza toppings (pepperoni, cooked sausage, mushrooms, bell peppers, etc.), cut into small pieces
  • 1 large egg
  • 1 tablespoon (15ml) milk or water

Instructions:

  1. Dissolve sugar and yeast in warm water. Let stand until foamy (5-10 minutes).
  2. Combine flour and salt in a large bowl. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).
  5. While the dough is rising, heat olive oil in a saucepan over medium heat. Sauté onion until softened. Add garlic and cook until fragrant (about 1 minute).
  6. Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes to thicken slightly. Let cool.
  7. Preheat oven to 375°F (190°C).
  8. Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a circle approximately 6-7 inches in diameter.
  9. Place a spoonful of tomato sauce, mozzarella cheese, and your favorite pizza toppings on one half of each circle.
  10. Fold the other half of the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Crimp the edges with a fork for extra security and visual appeal.
  11. In a small bowl, whisk together the egg and milk (or water). Brush the tops of the pizza pockets with the egg wash for a golden-brown finish.
  12. Place the pizza pockets on a baking sheet lined with parchment paper (optional). Bake for 20-25 minutes, or until golden brown.
  13. Let the pizza pockets cool slightly before serving. They're best enjoyed warm!