Ingredients
Pizza dough
220g Water
1 teaspoon Sugar
2 teaspoon Dried instant yeast
400 g Plain flour
30g Extra virgin olive oil
1 teaspoon Salt
Filling
50g Parmesan cheese, crust removed and cut into pieces (3 cm)
100g Cheddar cheese, cut into pieces (3 cm)
25g brown onion
2 Garlic cloves
1 Tomato, cut into quarters and deseeded
100 g tomato paste
1 teaspoon Oregano, dried
150g Ham slices, cut into strips
50g Salami (mild), cut into strips
Milk, for brushing

Method
Pizza dough
Place water, sugar and yeast into mixing bowl and heat 2 min/37°C/speed 2.
Add flour, oil and salt and knead 2 min/kneading setting. Transfer dough onto a lightly floured work surface and shape into a ball. Transfer into a bowl and cover with a kitchen towel. Set aside to prove until doubled in size (approx. 1 hour). Clean and dry mixing bowl.
Pizza pocket filling
Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
Place cheeses into mixing bowl and grate 10 sec/speed 8. Transfer into a bowl and set aside.
Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add tomato, tomato paste and oregano and blend 5 sec/speed 8. Transfer into a separate bowl and set aside.
Divide dough into 16 equal portions (approx. 40 g each). Roll dough out into circles (approx. 10 cm diameter). Leaving a 3 cm boarder, spread 1 teaspoon of the reserved tomato mixture onto each circle. Top with ham, salami and reserved cheeses. Fold dough over to form a half circle, ensuring filling is enclosed. Press edges together to seal. Place onto prepared baking trays and brush with milk. Bake for 15-20 minutes (200°C), until golden brown, then serve warm.

Adapted from orginal recipe 
https://cookidoo.com.au/recipes/recipe/en-AU/r141593

Lelah is super proud of her pockets.

Ingredients
30 g extra virgin olive oil
220 g lukewarm water
1 tsp sugar
2 tsp dried instant yeast
400 g Plain flour (pizza flour is better if you can get it)
1 tsp salt

Method
Lightly grease a large bowl with oil and set aside. Place water, sugar and yeast into the thermomix mixing bowl and mix 20 sec/speed 2.
Add baker's flour, oil and salt and knead 2 min/dough setting. Transfer dough into prepared bowl and knead into a ball. Cover bowl with clingfilm and leave to prove in a warm place until doubled in size (approx. 1 hour). Use as required.

Adapted from the cookidoo recipe
https://cookidoo.com.au/recipes/recipe/en-AU/r66933