In a large bowl, combine the Warm Water, Sugar, and Active Dry Yeast. Let sit for 5-10 minutes until foamy.
Add the Bread Flour, Salt, and Olive Oil to the yeast mixture. Knead for 8-10 minutes until a smooth and elastic dough forms.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 hours, or until doubled in size.
While the dough rises, prepare the Sauce. In a saucepan, sauté the minced Garlic until fragrant. Add the Crushed Tomatoes, Tomato Paste, Dried Basil, Dried Oregano, Red Pepper Flakes, Salt, and Black Pepper. Simmer for 20 minutes, stirring occasionally.
Preheat oven to 400°F (200°C).
Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6-inch circle.
Place a spoonful of Sauce and a generous amount of the cheese blend (Mozzarella, Provolone, Parmesan) in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Place the pizza pockets on a baking sheet lined with parchment paper. Brush generously with Garlic Herb Butter.
Bake for 18-22 minutes, or until golden brown and the cheese is melted and bubbly.
Ingredients
8
1 cup240 mLWarm Water
1 tsp5 mLSugar
2 1/4 tsp11 mLActive Dry Yeast
2 3/4 cups345 gBread Flour
1 tsp5 mLSalt
2 tbsp30 mLOlive Oil
1 (28 oz) can794 gCrushed Tomatoes
1 tbsp15 mLTomato Paste
1 tsp5 mLDried Basil
1 tsp5 mLDried Oregano
2 cloves6 gGarlic-minced
1/4 tsp1.25 mLRed Pepper Flakes
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack Pepper
1 cup115 gMozzarella Cheese-shredded
1/2 cup60 gProvolone Cheese-shredded
1/4 cup30 gParmesan Cheese-grated
1/2 cup120 mLButter-softened
3 cloves9 gGarlic-minced
1 tbsp15 mLFresh Parsley-chopped
1 tsp5 mLFresh Rosemary-chopped
Equipment
Large Bowl
Saucepan
Baking Sheet
Parchment Paper
Instructions
In a large bowl, combine the Warm Water, Sugar, and Active Dry Yeast. Let sit for 5-10 minutes until foamy.
Add the Bread Flour, Salt, and Olive Oil to the yeast mixture. Knead for 8-10 minutes until a smooth and elastic dough forms.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5 hours, or until doubled in size.
While the dough rises, prepare the Sauce. In a saucepan, sauté the minced Garlic until fragrant. Add the Crushed Tomatoes, Tomato Paste, Dried Basil, Dried Oregano, Red Pepper Flakes, Salt, and Black Pepper. Simmer for 20 minutes, stirring occasionally.
Preheat oven to 400°F (200°C).
Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6-inch circle.
Place a spoonful of Sauce and a generous amount of the cheese blend (Mozzarella, Provolone, Parmesan) in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Place the pizza pockets on a baking sheet lined with parchment paper. Brush generously with Garlic Herb Butter.
Bake for 18-22 minutes, or until golden brown and the cheese is melted and bubbly.
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