the happy pig filling….seriously so good
the hawaiian filling
Pizza is life in our home. We eat it at least once a week, if not more, and if it wasn’t for Michael keeping tabs on how much pizza we ACTUALLY eat, we’d probably have it even more often. There’s just something about dough and yeast topped with cheese and tomatoes and salty meat that gets me all giddy. And it may seem like I’ve passed on my obsession to my kids, since they could eat pizza for every meal and snack on any given day. To change it up this week though I decided to make pizza pockets, because a pizza by any other form doesn’t actually count toward our pizza night quota.
In addition to my love of pizza I also have a major love for cook books. Especially those that have funny stories, pretty pictures and realistic recipes…not judging all the gluten free, dairy free, meat free, fun free books and foodies out there, actually most of my friends are all or some of the above. But this is kind of a full fat, full carb house and that stuff ain’t gonna fly…plus I don’t care how much you pretend that gluten free dough is as good as the glutenny stuff, its not…I’ve tried it. In my skinny days I was in fact vegan for like half a year until my wise sister-in-law demanded we try the new meat and cheese joint down the street and I was back on the wagon. All that to try and assert my credibility, but I digress.
I stumbled upon Molly Yeh’s cook book through the magic of Instagram, and this isn’t a sponsored post by any means, but her book is hilarious as it is realistic. So I took her Happy Pig Pizza Pocket recipe and changed it up because my kids wouldn’t eat half the stuff that went into it. I made her pizza dough recipe, halved it, took her filling recipe and halved it too. Michael and I ate the Happy Pig pockets but for the kids I made up my own Hawaiian Recipe using some of the same ingredients but made it all kiddo friendly.
As a side dish I served a cold Italian Green Bean salad and Michael poured out giant glasses of wine. I can honestly say it was all bloody delicious and worth every ounce of time and enjoyment.
As to respect Molly’s work and time I am not posting her Happy Pig recipe but I would recommend you guys buy it because its so good! I will tell you that it has delicious bacon and parmesan and a good amount of kick to it.
What I will share with you is my own Hawaiian Pizza pocket version plus the recipe for the green bean salad. Enjoy!
I used the recipe in Molly’s book, but she shares a similar one here…though if you’re scrapped for time just buy fresh dough in the deli section of your grocery store. (note that her recipe calls for a 24 hour wait period, so make sure you start it the day before if you go the homemade route)
Preheat your oven to 500 degrees Farenheight with a pizza stone inside, though a bake sheet will do…the pizza stone is a game changer.
On a floured surface, separate the dough in four and roll them into balls.
Hawaiian Pizza Filling
Ingredients (makes 4 pockets)
1 cup of full fat mozzarella cheese (shredded)
1 cup chopped pineapple
1/2 cup chopped smoked ham
1/2 cup chopped Canadian Bacon
1/2 cup pizza sauce (I used the canned kind because I didn’t have time to make my own)
Roll out each ball into a circle on a lightly floured surface (don’t make it too thin in the middle!). Mix all the ingredients into a bowl, then divide into 4 batches. Spread 1/4 of the filling on half of the four balls leaving about a 1/2 inch space from the edge. Fold the dough over and press the edges together…you should have pillow shaped calzones slash pizza pockets now. Take out the hot pizza stone from the oven and place the pockets on top. Bake for about 10min until the top turns slightly brown. Leave it to cool and serve…warning the inside is really hot, so for the kids I cut them in half to let them cool because we were in a rush. Otherwise I’d give them like 15min of cooling time before serving.
Italian Green Bean Salad Recipe
Blanch your beans…aka boil for a few minutes then give them a cold ice bath in a colander. Chop 2 garlic cloves and a handful of mint. Mix garlic, beans and mint with about 2 tbsp of olive oil, 2 tbsp red wine vinegar, a pinch of oregano and salt and pepper….done!
If you happen to try either recipe I’d love to hear how it went!