Pizza Pockets

• 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 San Marzano canned tomatoes, strained
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• Pinch Salt and pepper, to taste
• 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
• Coarse sea salt, to serve

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. In the center of each square, add 1 teaspoon of the following: tomato sauce, cheese, and pancetta. Divide the basil evenly over each.
7. 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.
8. Bake at 425u0b0 F for 12 to 15 minutes, until the edges are slightly brown and the top becomes a light golden color.

water, yeast, extravirgin olive oil, salt, allpurpose, san, oregano, parsley, garlic, salt, extravirgin olive oil, mozzarella, cured pancetta, fresh basil, egg, salt

Taken from food52.com/recipes/36714-pizza-pockets (may not work)