so i got a little nostalgic & made pizza pockets for food52.

see the article here on & get the recipe below!


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


  • 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.