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Wrenegade Sports, LLC
One Mill Street, Suite 300
Burlington, VT 05401

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Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.


Tomato, Mozzarella, and Basil Pizza Pockets | Colavita

Tyler Wren

Use your farm fresh ingredients to make these simple yet delicious pizza pockets! Get creative with it, and share your photos with #FarmToForkFondo and #Colavita


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!

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