1 recipe fresh pizza dough or 2 store bought raw pizza dough packages
Colavita Olive Oil
1 carton of Cirio Crushed Tomatoes
1/2 lb fresh mozzarella cheese, drained if needed
a few leaves of fresh basil
1/2 cup grated Parmegiano Reggiano Cheese
pinch of salt
Equipment: Rolling Pin, baking sheet, parchment paper, a fork
1 Gather your crushed tomatoes, cheese, basil and salt. You will place these directly on the pizza dough once you have rolled it out.
2 Preheat your oven to 450°F.
3 Next, roll out the pizza dough with a rolling pin onto a lightly floured work surface. It helps if the dough is slightly chilled. Roll it into a rectangular shape, until it is only about ⅛” – ¼” thick. If your dough starts to bounce up too much, allow it to rest for about 5 minutes, and then roll it out again.
4 Using a sharp knife, cut the dough into three or four rectangular pieces.
5 Transfer these pieces onto a baking sheet with parchment paper. On one half of the dough rectangle, apply your topping of choice. Don’t overload the dough, but use about 2-3 tablespoons of the filling.
6 Apply about 2 tbsp of the Cirio Crushed Tomatoes, a slice of mozzarella cheese and a small basil leaf. Season with a pinch of salt.
7 To close the pockets, fold the empty half over the half with filling. Press the edges with a fork to close. You can feel free to trim off any excess dough with a sharp knife, if you like.
8 Drizzle the top of each pocket with a small amount of Colavita Olive Oil (about ½ tsp). Spread the Colavita Olive Oil around the top of the pizza pocket with your fingers or a pastry brush. Sprinkle the top of each pocket with grated Parmegiano Reggiano cheese.
9 Place the pockets in the oven and bake for 8-10 minutes, until they are puffy and golden brown.
10 Allow to cool slightly and then serve! Feel free to store them in the fridge for 2 days or freeze them for up to a month. To defrost, allow to come to room temperature. Then re-bake to heat them at 350°F for about 5-10 minutes. You can also re-heat them in your toaster oven!