Cheesy Pizza Pockets with zesty kale caesar

2 Serves
5-10 min Prep time
25 min Cook time


  • 1 bag arte* zesty kale caesar 
  • 2 x 8-10oz pizza dough balls 
  • 6 oz sliced mozzarella cheese

For the eggplant ‘bolognese’

  • 6 oz 1/4” diced eggplant (hand cut or roughly pulsed in food processor)
  • 3 pc garlic, minced 
  • 3 oz mirepoix (equal parts diced celery, carrot, and onion) 
  • 1/2 tbsp spicy bomba spread (optional)
  • 1/2 tsp dry oregano
  • 12 oz strained tomato sauce  
  • 1 oz tomato paste 
  • 3-4 oz red cooking wine 
  • 4-5 basil leaves


  1. make eggplant ‘bolognese’:
    in a medium pot of medium-high heat, saute garlic, mirepoix, oregano, and diced eggplant for 6-8 minutes or until eggplant reduces by at least half its volume. deglaze with red wine, add in tomato paste and stir to combine
    once wine has deglazed, add in tomato sauce, spicy bomba (optional), and finely chopped basil. bring to a simmer and cook for 4 to 6 minutes or until liquid has reduced by at least one third.
  2. form and bake pizza pockets:
    adjust oven rack to middle placement and preheat to 232°C(450°F)
    form pizza dough into approx 8” circle, flouring surface as needed and drizzle with olive oil. place mozzarella on one half and fold over, drizzling top of pockets with oil. bake on sheet pan or pizza stone for for 8 to 10 minutes, or until edges of pockets start to char. remove from heat and allow to cool.
  3. stuff pizza pockets:
    carefully unfold pizza pockets and add a few heavy spoonfuls of eggplant bolognese. mix together all components of your arte* zesty kale caesar kit and add inside pocket. fold back to close, cut in half, and serve.