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