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When Hanger Strikes

  • Writer's pictureMari

Pizza Pocket Pie

Updated: Jun 15, 2020

I luhhh me a good pizza dough hack. The perfect late night snack, you can whip this lil guy up in no time thanks to the help pizza dough in a can. Because I cheated and used pre-made dough, I compromised and made the sauce from scratch. If you really can’t be bothered, go ahead and sub jarred pizza sauce. I highly recommend making the sauce yourself though - tasty and rich, it’s (almost) easier than using store bought, and is 7381727 times better.

Makes 1 pie, 8 slices


1 can refrigerated pizza dough

1 can tomato paste

1 tsp sugar

1/2 tsp salt

1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried basil

1 tsp dried oregano

1 tsp red chili flakes

1/4 tsp fennel seeds

1/2 tsp garlic paste

1 tbs parmesan cheese

2 tbs water

1/4 cup sliced onion

1/4 cup sliced bell pepper

2 tbs sliced olives

15-20 slices pepperoni

1 - 1 1/2 cups shredded pizza mozzarella mixed with cheddar

1 tbs olive oil

1 clove garlic, crushed


1. Preheat the oven to 425 F. When the oven is hot, place a pie pan or springform pan inside to get hot. Let it heat up for about 15 minutes while you prepare the sauce and toppings. In a small bowl, combine tomato paste, sugar, salt, pepper, garlic powder, onion powder, basil, oregano, red chili flakes, fennel seed, garlic paste, parmesan cheese and water. Mix well and set aside to let flavours blend for 15 mins. The longer it sits, the better.

2. Open the can of pizza dough. Roll out on to the counter and cut in half so you are left with two squares. Carefully take the hot pie pan out of the oven. Put the crushed garlic clove and half of the olive oil in the hot pan and use a pastry brush to grease the whole pan. Carefully place one square of dough into the bottom of the hot pan, and bake for 5 minutes.

3. Take pie out of oven and spread the tomato sauce over the base. Top with onions, peppers, olives, pepperoni, and cheese. Cover with the second piece of pizza dough. Using a spoon, carefully tuck the excess dough around the bottom to create a giant pocket. Prick the top with a fork and brush with the remaining olive oil. Bake for 18-20 minutes, until the top is golden.

4. Wait 10 minutes for the pie to cool, then use a spatula to loosen the pie around the edges. Remove onto a cutting board and cut into slices like a pizza.


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