The phrase “beauty in motion” does not necessarily apply to pizza. Throw kids in the mix, and you might be peeling cheese from your ceiling fan until said children are in college. But with these pizza pockets, you can keep toppings and offspring in check—nutritionally speaking. This combination of in-season apples and brie cheese tucked into whole wheat pockets wraps nutrition and taste into one portable lunch. Make ‘em mini sized for snacks on the go!
Heat your oven to 400 degrees. Line a baking sheet with parchment paper.
On a floured surface, roll out the whole wheat pizza dough to approximately ¼” thick. Try to roll it out in a rectangular shape, as you will be making square pizza pockets. Once you have rolled out the dough, cut it into strips with a sharp knife. Cut these strips to be 3 inches wide and 6” high. If they are larger, it’s not a problem, because you can trim them down later.
Dice the apple and cheese into tiny squares, and mix them both together into a small bowl.
Dollop a small amount of onion jam onto one half of each dough rectangles, Place a teaspoon-full of the apple and cheese mixture on top of the jam.
Fold over the dough onto itself covering the filling. Using a fork, press down and seal the three open sides. Trim off any excess with a knife.
Puncture the top with either a fork or a sharp knife. Then brush the tops with some egg white wash.
Place the pockets onto the parchment lined baking sheet and place into the oven. Bake for 15 minutes, or until the crust starts to turn golden brown.
Remove from the oven and allow to cool slightly - the insides will be very hot and you don’t want any burnt tongues!
Store in the fridge for up to a week. You can individually wrap these in foil and pack for lunches on the go—no re-heating needed!
Slice up the onions into strips. Heat 1 tablespoon of Colavita Extra Virgin Olive Oil in a skillet or frying pan. Throw in the onions. In about 15-20 minutes, the onions will start to turn golden brown. Add the sugar and cover the onions. Stir occasionally until they are wilted, about 30 minutes.
Add ¼ cup of water and the Colavita Balsamic Vinegar, and stir to incorporate. Re-cover and cook another 15-20 minutes, stirring occasionally. The water will evaporate. When all the water has evaporated and the onions are a deep brown color, they are finished.
Allow to cool. Pour the onion mixture into a food processor fitted with a metal blade. Pulse until finely chopped - the consistency of chutney.
Serve immediately, or store in an airtight container in the refrigerator for one week.
Servings 12