Ingredients:

  CRUST: 
    2 cups bread flour (plus up to 1/4 cup more, as needed)
    1/2 envelope of active dry yeast (1 1/8 teaspoons)
    3/4 teaspoon salt
    1 tablespoon olive oil
    7/8 cup warm water

  FOR THE SAUCE: 
    1/4 cup tomato sauce
    1/4 cup vinegar
    1/4 cup sugar
    1 tablespoon soy sauce

  FOR THE TOPPINGS: 
    4 to 6 slices of bacon, cooked and chopped
    4 slices Canadian bacon or similar-sized ham, chopped
    2 to 3 slices pineapple, chopped
    1/4 small red onion, thinly sliced
    2 cups shredded mozzarella cheese
    1 green onion, chopped

  Combine 2 cups flour, yeast, and salt in a standing mixer with a dough hook, then slowly add the olive oil and water as the machine is running. Mix until the dough comes together and all flour is incorporated. Let it rest for 2 minutes, then run the machine again for 5-8 minutes, adding up to 1/4 cup of flour until the dough forms
 a smooth ball. Transfer to a lightly oiled bowl, cover the bowl with plastic wrap, and let rise in a warm place until doubled in size - about one hour

  Turn the dough out and shape into a rough rectangular shape. Cover with the plastic wrap and let it rest for 20-30 minutes.

  Turn on the oven to 400F and heat a baking stone. Meanwhile, combine
 the sauce ingredients in a small saucepan and heat until simmering, then turn the heat down and simmer until reduced - about 15 minutes.

  Stretch the dough out onto a piece of parchment paper (approximately 9x13-inches) to form a rectangular shape. Spread the pizza sauce over the dough, then sprinkle the chopped ham, pineapple, and red onions over the sauce. Top with shredded mozzarella, then sprinkle bacon on top. Slide the parchment paper and pizza onto the baking stone (using another rimless baking sheet makes this easier).

  Bake for 12-15 minutes until the cheese is melted and starting to brown and the edges of the dough are starting to brown. Remove from oven and sprinkle with green onions. Let the pizza cool for a few minutes to let the cheese set before slicing and serving.

Ingredients:

•     1 tablespoon olive oil 
•     8 ounces Italian turkey sausage 
•     1 cup tightly-packed arugula (about 1 ounce) 
•     4 ounces cream cheese, room temperature 
•     1/3 cup grated Parmesan, plus 1/4 cup 
•     1/2 teaspoon salt 
•     1/4 teaspoon freshly ground black pepper 
•     1 (13.5-ounce) package of store-bought pizza crust 
•     All-purpose flour, for rolling out pizza dough 
•     1 egg, beaten (for egg wash) 
•     1 1/2 cups marinara sauce, store-bought or homemade

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

  Preheat the oven to 400F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. Then cut each half into 8 equal rectangles.

  Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

  Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.