Zubereitung

1. 1

   Peel the onion and dice it finely. Cut the salami or the cooked ham into narrow strips.

2. 2

   Unroll the pizza dough with its paper and cut out four circles of about 18 cm across. Put the offcuts together, knead them briefly and roll them out again.

3. 3

   Mix the tomato purée with the dried oregano and spread it over one half of each circle, leaving a border two fingers wide free all round.

4. 4

   Spread the diced onion, the strips of sausage or ham and the grated hard cheese on top.

5. 5

   Fold the circles over and press the edge down firmly all round with the tines of a fork. Only a tightly sealed edge keeps the cheese inside, otherwise it runs out and burns onto the bottom of the basket.

6. 6

   Brush the pockets thinly with the olive oil and prick the tops twice so that the steam can escape.

7. 7

   Preheat the airfryer to 180 °C.

8. 8

   Cut a piece of baking paper to the size of the basket; it must not stick out over the rim. Set the pockets on it in a single layer with space between them and do not stack anything, their own weight holds the paper down; cook larger quantities in two batches. Cook at 180 °C.

9. 9

   Turn the pockets carefully with a wide spatula so that the edge does not burst open, and finish cooking them at 180 °C until the dough is golden yellow and baked through.

10. 10

    Leave the pizza pockets to stand for a few minutes; straight out of the basket the filling is very hot.