Prep time: 10 minutes
Total time: 1 ½ hours
for the blue cheese dipping sauce:
1/2 cup|150 grams gorgonzola
1/2 cup|125 grams mayonnaise
1/2 cup|125 grams sour cream
1/4 cup|60 ml buttermilk
a few splashes Cholula® Original Hot Sauce
for the filling:
1 garlic clove, minced
1/2 serrano chili, stemmed and finely chopped
1/2 small yellow onion, finely chopped
1 1/2 tablespoons canola oil
1 tablespoon tomato paste
1 1/4 pounds|575 grams ‘nudja
2 tablespoons Cholula® Chipotle Hot Sauce
1 (14.5 ounce|405 ml) can crushed tomatoes
|3 cups shredded mozzarella cheese
for the dough:
4 1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
3 1/2 cups|454 grams all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 large eggs, lightly beaten
1. Make the dipping sauce: Mix all of the ingredients in a bowl and cover. Refrigerate until ready to use.
2. Make the filling: Heat the oil in a medium saucepan over medium-high. Add the chopped vegetables and cook until soft, 6 minutes. Add the tomato paste and cook 2 minutes longer. Stir in the Cholula® Chipotle Hot Sauce and cook 1 to 2 minutes, then stir in the tomatoes. Add 1 cup water and bring to a simmer over medium heat. Cook until thick, 15 minutes.
3. Meanwhile, heat a large cast-iron skillet over medium-high. Add the ’nduja and cook, breaking up the meat with a wooden spoon as you stir, until smooth, about 6 minutes. Add the ‘nudja to the sauce and stir to combine. Remove from the heat and cool completely, then stir in the mozzarella cheese.
4. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and 1 1/2 cups water heated to 115°F. Let sit until foamy, about 10 minutes. Add the flour and salt and mix on medium speed until a smooth dough forms, about 5 minutes. Cover bowl with plastic wrap and let rise 30 minutes.
5. Heat the oven to 425°F. Divide the dough into 8 equal balls. Cover with plastic wrap and, working with 1 ball of dough at a time on a lightly floured surface, roll the ball into a 6-inch circle. Transfer to a parchment paper-lined baking sheet. Place about 1/2 cup filling in the middle of the circle, then fold the circle over on itself to create a half moon. Using a fork, seal the edges of the pocket. Repeat with remaining dough and filling. Using a fork, poke holes in the top of each pizza pocket and brush with the eggs. Bake until golden, 15 to 20 minutes. Serve with the dipping sauce.