MY NEW FAVORITE PIZZA / SANDWICH / THING...

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.25 oz Fast Rising Yeast (one packet (about 2 1/4 tsp))
• 1 tsp Granulated Sugar
• 1 tsp Kosher Salt
• 0.5 tbsp Dried Oregano
• 0.5 tbsp Garlic Powder
• 2 tbsp Olive Oil (extra virgin, divided (1 tbsp for dough, 1 tbsp for drizzling))
• 0.75 cup Warm Water (110‑120°F)
• 2 tbsp Basil Pesto (store‑bought or homemade)
• 1 cup Baby Arugula (loosely packed)
• 0.5 cup Roasted Red Peppers (sliced; jarred or homemade)
• 4 slices Capicola (about 60 g total, spicy and salty)
• 2 slices Provolone Cheese (about 40 g total)
• 100 g Buffalo Mozzarella (torn into pieces)

Instructions

1. Combine Dry Ingredients

   In the bowl of a food processor, add 2 cups sifted all‑purpose flour, 0.25 oz fast rising yeast, 1 tsp sugar, 1 tsp kosher salt, 0.5 tbsp dried oregano, and 0.5 tbsp garlic powder.

   Time: PT3M

2. Add Wet Ingredients and Form Dough

   With the processor running, drizzle in 1 tbsp olive oil followed by 3/4 cup warm water (110‑120°F). Process until the mixture comes together into a shaggy dough.

   Time: PT2M

3. Knead and Shape

   Turn the dough onto a lightly floured surface, knead briefly (about 1‑2 minutes) until smooth, then shape into a ball.

   Time: PT5M

4. First Rise

   Place the dough ball in a lightly oiled mixing bowl, turn to coat, cover with a kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

   Time: PT1H

5. Preheat Oven

   While the dough is rising, preheat the oven to 500°F (260°C). If you have a pizza stone, place it on the rack to heat.

   Time: PT10M

   Temperature: 500°F

6. Roll Out Dough

   Punch down the risen dough, sprinkle the work surface with flour, and roll the dough into a large rectangle about ¼‑inch thick, roughly 12×8 inches.

   Time: PT5M

7. First Bake (Set Crust)

   Transfer the rolled dough onto a parchment‑lined baking sheet, drizzle lightly with olive oil, and bake for 5 minutes until the surface just begins to set and puff slightly.

   Time: PT5M

   Temperature: 500°F

8. Add Fillings

   Remove the partially baked crust from the oven. Spread 2 tbsp basil pesto over the surface, then layer 1 cup baby arugula, ½ cup sliced roasted red peppers, 4 slices capicola, 2 slices provolone, and torn pieces of buffalo mozzarella. Drizzle with the remaining 1 tbsp olive oil.

   Time: PT5M

9. Fold and Seal

   Fold the dough over the filling to create a sealed pocket (like a large calzone). Press the edges gently with your fingers or a fork to seal.

   Time: PT2M

10. Second Bake (Melt Cheese)

    Return the sealed pocket to the oven and bake for another 5 minutes, or until the mozzarella is melted and the crust is golden brown.

    Time: PT5M

    Temperature: 500°F

11. Rest, Slice, and Serve

    Allow the pizza pocket to rest for 2 minutes, then transfer to a cutting board and slice into wedges. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

55 g

Fat

25 g

Fiber

4 g