Ricotta & Sausage Sicilian Pizza Pockets

Instructions

1. 1

   Preheat your oven to 220°C (428°F). Line a baking tray with parchment paper.

2. 2

   Finely chop the fresh garlic cloves, red onions, mushrooms, green peppers, and black olives. Set aside.

3. 3

   In a skillet over medium heat, add 5ml of extra virgin olive oil. Sauté the chopped garlic, onions, mushrooms, green peppers, and pancetta for 3-4 minutes until softened. Remove from heat and let cool.

4. 4

   In a separate pan, cook the spicy Italian sausage until browned and cooked through. Drain excess fat and set aside.

5. 5

   Roll out the authentic Sicilian deep dish crust on a lightly floured surface to about

6. 6

   5cm thickness. Cut into 8 equal squares.

7. 7

   In a bowl, mix the ricotta 4 cheese filling with the sautéed vegetables, cooked sausage, black olives, and half of the pizzatta sauce.

8. 8

   Place a generous spoonful of the filling mixture onto the center of each dough square. Top with a few slices of deli thin pepperoni.

9. 9

   Brush the edges of each square with a little water. Place a piece of French pastry top crust over each pocket and seal the edges by pressing with a fork.

10. 10

    Brush the tops with the remaining olive oil and make a small slit on top for steam to escape.

11. 11

    Arrange the pizza pockets on the prepared baking tray. Bake for 18-22 minutes, or until golden brown and crisp.

12. 12

    Remove from the oven and let cool for 5 minutes. Serve warm with the remaining pizzatta sauce for dipping.