Ham-and-pear pizza pockets
- 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
- Shape the pizza dough into 12 balls and place on a floured tray.
- Sprinkle flour over the balls and cover with plastic wrap.
- Let rise for two hours.
- In a skillet, sauté the pears, ham, onion and curry in the butter for 10 minutes over medium heat.
- Let cool.
- Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper.
- On a floured surface, roll out with a rolling pin each ball of dough into a 15-cm (6-in) disc.
- Place one slice of cheese and about 30 ml (2 tbsp) of the pear mixture in the middle of the disc.
- Fold the dough in half over the mixture and seal the sides well with a fork.
- Using a spatula, place the pockets on the baking sheet.
- 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.
- Let cool before serving.