1 teaspoon Sugar
2 teaspoon Dried instant yeast
400 g Plain flour
30g Extra virgin olive oil
1 teaspoon Salt
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
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