Pizza Pockets

2 large Garlic Cloves, pressed or minced
1/2 large Vidalia Onion, chopped
Mushrooms, sliced (optional)
2 cans Organic Fire Roasted Tomatoes
Mediterranean Herbs
1 pkg. Organic Italian Chicken Sausage
2 Tbsp Red Bell Pepper, chopped
Mozzarella Cheese
Pita or Pocket Bread (I use Toufayan Organic, Sprouted Smart Pockets)

In a large saute pan, cook the garlic, onion (set aside about a tablespoon or two), and mushroom (if you are including it) in some olive oil until the onions start to caramelize.

Add the tomatoes and herbs. Cook over medium heat until most of the liquid is gone.

Move your tomato mixture to the sides of the pan and put your red bell pepper and remaining onion in the center. Spread it out a little so it can begin to cook.

Remove the sausage from its casings and make small meatballs. Drop them in the center, on top of the onion and bell pepper that is cooking. When the meatballs start to brown, mix them into the tomato.

Taste to check seasoning. It typically doesn’t need salt unless you got unsalted tomatoes, but adjust the seasoning as desired. If the tomatoes are too sharp in taste, add a little honey or sucanat to cut the acid. Just about a teaspoon should do.

Turn heat to low and let it simmer while you slice the mozzarella.

Pizza Pockets (3)

Open your smart pocket and spoon in a little sauce with the meatballs. Top with sliced mozzarella. The hot sauce will melt the cheese just enough.

 

Enjoy!

 

Alternative: If you don’t like a chunky sauce cook the tomato, onion, and garlic, then run it through your blender or food processor. Cook the sausage, onion, bell pepper, and mushrooms, then add the sauce over it.

You can experiment with other meats like beef or pork.

For a vegetarian option, leave out the sausage and add garbanzo beans along with chunks of your favorite vegetables like zucchini, squash, broccoli, bell pepper, and others. You may need to cook them a little longer, depending on what you choose.

If your sauce is too runny, you can thicken it up with a little arrowroot slurry.

This is also nice over cooked farro or a whole wheat pasta. I make my own pasta so I’ll be posting some recipes here soon!

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