Hawaiian Pizza Pockets

Difficulty: Medium

Serves 6

When I was a school-aged carnivore, I used to love getting “pizza roundas” from the canteen. They were always a delicious lunchtime treat but I hadn’t really thought about them until my recent trip to Melbourne. While at Las Vegan Nirvana in Smith Street, I was taken back to my childhood with their Hawaiian calzone (I’ll post more about that soon). When I returned I was eager to replicate the meal. So I did.

Ingredients

• 1 cup warm water
• 7 grams dry yeast
• 3 cups fine Italian flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 block mozzarella Cheezly
• 1/2 cup pineapple pieces
• 1 cup Redwood facon bits
• 1/3 cup tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried mixed herbs
• Salt and pepper to taste

Method

1. Preheat oven to 200°C.
2. In a large bowl, stir the yeast into the water and mix until dissolved.
3. Sift in the flour and stir through before adding the salt and oil.
4. Knead until smooth and form into a ball. Place back into the bowl and cover for 45 minutes to rise.
5. Meanwhile, in a bowl, combine pineapple, facon, tomato sauce, garlic, mixed herbs, salt and pepper.
6. Crumble the Cheezly into the bowl and mix through.
7. Remove the dough and knead for a further few minutes.
8. Separate the dough into 6 equally sized balls before rolling out to be about 5mm thin.
9. Spoon the filling onto one half of each piece of dough before folding in half. Roll the edges in and pinch to seal.
10. Place on a lined baking tray and cook for 15-20 minutes.
11. Serve hot with salad and/or chips.