Pre-heat your oven with the bake/broil option and heat it at 210 C (410 F)

To make the marinara sauce, finely mince 2 cloves of garlic and finely chop 3 fresh basil leaves, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the minced garlic, mix with the oil and then add 1 cup of tomato puree, season with 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried oregano, a pinch of white sugar, sea salt, freshly cracked black pepper and mix everything together, then add the fresh basil, mix it in and turn the fire to a LOW heat to simmer

For the cheese filling, add 1 1/2 cups of shredded mozzarella and a 1/4 cup of ricotta cheese into a bowl and season with 1/2 teaspoon of onion powder, using a spoon mix everything together, push down on the mixture to make it more compact

To make the dough add 1 cup of all-purpose flour into a bowl, also add 1 teaspoon of baking powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of sea salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2-3 minutes and shape into a ball

Add some parchment paper to a flat surface, sprinkle with all-purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

To assemble the cheese pockets, add 2 slices of pepperoni to each piece of dough (make sure to put the pepperoni in the bottom half of each piece of dough, since you will be folding the dough over to make pockets), then evenly distribute the cheese filling on top of the pepperoni, fold the dough over the toppings and seal with a fork, brush some extra virgin Spanish olive oil on top of each pocket and transfer the 4 pockets into a baking tray and bake/broil between 12-14 minutes

Transfer the pockets to a plate and garnish with fresh basil, serve with the marinara sauce on the side for dipping

Enjoy!