March 25th: pizza pockets

I've seen many a recipe for pizza pockets, and I've made some myself in the past. Whatever way you make them, they are much better for you than the frozen variety. This Friday night, being my last Friday night I'm teaching BODYFLOW (next week I start teaching Friday mornings), it was my last Friday night I had to throw something together and then get out the door. Pizza pockets seemed like a good way to go. They come together quickly and are filling. This is my own recipe, from out of my head:

Pizza Pockets

canola oil
2 portobello mushrooms, chopped
1 sweet pepper, chopped
1 small onion, or 1/2 large onion, diced
1/2 cup diced pepperoni
398 mL can tomato sauce
1 small tomato, diced
salt, freshly ground black pepper and dried oregano, to taste
small pitas with pockets
2 cups shredded mozzarella cheese

Preheat oven to 350°F.

Meanwhile, heat oil in a large frying pan over medium heat until hot. Add mushrooms, pepper and onion to pan and fry, stirring occasionally, until vegetables begin to soften, 5 minutes or more. Stir in pepperoni, then pour in tomato sauce, diced tomato and salt, freshly ground black pepper and dried oregano, to taste. Stir and allow mixture to heat through.

Meanwhile, slice pitas partway open and stuff with shredded cheese. Once pizza mixture is hot, scoop lots into each pita, place in an oven-safe pan, and bake until cheese is melted, pita is getting toasty, and sauce is hot, about 5 minutes.

Pre-oven.

Post-oven.