Pizza Pockets

Pizza is simply the best food in the world, wouldn't you agree? This guilt-free recipe will allow you to get your fill, and you wont even miss the cheese.

15 min prep, 45 min cook, serves 4

3 tblspns olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/4 cup red wine
1 can diced tomatoes
salt and pepper to taste
1/2 large onion, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 cup mushrooms, chopped
Pillsbury thin crust pizza dough

Preheat oven to 375 degrees. In a saucepan, cook the garlic, oregano, basil, and 1 tblspn olive oil one minute on medium heat, then add the wine and boil for 5 minutes. Add the can of tomatoes, salt, and pepper and simmer uncovered about 20 minutes. Meanwhile, in another saucepan, cook the onion, zucchini, bell pepper, mushrooms, and 2 tblspns olive oil on medium heat for 10 minutes. Combine the the sauce and veggies when cooked. Roll out the pizza dough on a cookie sheet and cut with a knife into 3 or 4 inch squares. Spoon the veggie mixture into the center of each square, then fold up corners of dough, pinching center and seams together. Bake 20 minutes.