Pizza pockets

Pizza dough

• 220 g water
• 1 tsp white sugar
• 2 tsp dried instant yeast
• 400 g baker's flour plus extra for dusting
• 30 g extra virgin olive oil
• 1 tsp salt

Pizza pockets

• 50 g Parmesan cheese crust removed and cut into pieces (3 cm)
• 100 g fresh mozzarella cut into pieces (3 cm)
• 50 g brown onion cut into quarters
• 2 garlic cloves
• 1 fresh tomato cut into quarters and deseeded
• 100 g tomato paste
• 1 tsp dried oregano
• 100 g ham slices, cut into strips
• 100 g salami cut into strips
• full cream milk for brushing