Ingredients
For the homemade tomato sauce:
- 1 small onion
- 1 garlic clove
- 1 tbsp of olive oil
- 1 bay leaf
- 250 g of tomato sauce (passata)
- 35 g of tomato paste
- 75 ml of water
- ½ tsp of sugar
- ½ tsp of dried oregano
- ¼ tsp of dried thyme
- 1 handful of spinach (optional)
For the pizza pockets:
- 1 roll of pizza dough (preferably square)
- 70 g of grated mozzarella cheese
- 1 egg
Instructions
For the homemade tomato sauce:
Peel and finely chop the onion and garlic.
Daniela and Natacha's advice: you can also blend them in a blender until you get small pieces.
In a saucepan or high-sided frying pan, heat the oil and sauté the onion, garlic and bay leaf over medium-high heat for 3 to 4 minutes. Add all the other ingredients and mix well. Cover, and let simmer gently for 35 minutes, stirring occasionally.
For the pizza pockets:
Preheat the oven to 200°C.
Cover a baking sheet with a baking mat.
Cut the pizza dough into 4 equal rectangles.
Take one rectangle of dough and place it on the kitchen counter with the longer edges on the sides.
On the upper part of the dough rectangle, using a knife, make half centimeter strips on the first third of the rectangle.
On the bottom part, place 2 tablespoon of tomato sauce and ¼ of the mozzarella.
Bring the dough edges (on about 1 cm) over the filling, then roll the dough up from the bottom.
Place the pizza pocket on the baking sheet.
Repeat for the other 3 rectangles of dough.
Daniela and Natacha's tip: if you have some tomato sauce left over, you can freeze it in a jar to use it later with pasta, for example.
Separate the yolk from the egg white. In a small bowl, beat the yolk with a tablespoon of water. With a brush, coat the pizza pockets. Bake in the oven at half-height for 18 to 20 minutes.
Let cool before placing them in the MB Tresor bento box and serve with seasonal vegetables and cookies for dessert.
