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Ham-and-pear pizza pockets
Ham-and-pear pizza pockets

Ham-and-pear pizza pockets

Preparation 20 min
Cooking time 35 min
Servings 12


  • 1 kg (2 1/4 lb) storebought pizza dough
  • 30 ml (2 tbsp) butter
  • 2 pears, cored and diced
  • 375 ml (1 1/2 cups) Black Forest ham, diced
  • 1 Medium red onion, diced
  • 5 ml (1 tsp) curry powder
  • 1 brie wheel, about 200 g (7 oz), cut into 12 wedges
  • 1 egg yolk, beaten with 15 ml (1 tbsp) water and 5 ml (1 tsp) curry powder
  • Salt and freshly ground pepper


  1. Shape the pizza dough into 12 balls and place on a floured tray.
  2. Sprinkle flour over the balls and cover with plastic wrap.
  3. Let rise for two hours.
  4. In a skillet, sauté the pears, ham, onion and curry in the butter for 10 minutes over medium heat.
  5. Let cool.
  6. Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper.
  7. On a floured surface, roll out with a rolling pin each ball of dough into a 15-cm (6-in) disc.
  8. Place one slice of cheese and about 30 ml (2 tbsp) of the pear mixture in the middle of the disc.
  9. Fold the dough in half over the mixture and seal the sides well with a fork.
  10. Using a spatula, place the pockets on the baking sheet.
  11. Brush each pocket with the egg-yolk mixture, season with salt and pepper, and bake for 25 minutes or until the pizzas are golden brown.
  12. Let cool before serving.
Availability in stores