Spiced Chickpea and Spinach Pockets

• servings: 4 servings

Ingredients

3 Tbsp. extra-virgin olive oil, divided, plus more for baking sheet

1 10-oz. package instant chana masala (such as Tasty Bite or Maya Kaimal)

5 oz. baby spinach

1 lb. store-bought pizza dough, room temperature

All-purpose flour (for surface)

1 large egg, beaten to blend

2 tsp. sesame seeds

1 cup plain whole-milk yogurt

Kosher salt

Kashmiri or other red chile powder or paprika (for serving; optional)

Directions

Place a rack in middle of oven and preheat to 400°. Rub a rimmed baking sheet all over with extra-virgin olive oil. Place one 10-oz. package instant chana masala in a medium bowl. Heat 1 Tbsp. extra-virgin olive oil in a medium pot over medium-high. Add 5 oz. baby spinach and cook, stirring often, until wilted, about 3 minutes. Scrape into bowl with chana masala and stir to combine.

Divide 1 lb. store-bought pizza dough, room temperature, into 4 equal portions and place on a lightly floured surface. Working one a time, roll each portion into a 5" round. Divide spinach mixture among rounds, placing in the center of each. Fold one side of dough up and over filling until edges meet up to create a half-moon. Pinch and press edges to seal. Carefully transfer to prepared baking sheet.

Brush top of each pocket with 1 large egg, beaten to blend, then sprinkle with 2 tsp. sesame seeds. Bake until crust is golden brown and crisp, about 30 minutes. Let pockets cool slightly on baking sheet, then cut in half.

Meanwhile, whisk together 1 cup plain whole-milk yogurt, remaining 2 Tbsp. extra-virgin olive oil, and a big pinch of kosher salt in a small bowl. Sprinkle yogurt sauce with a pinch of Kashmiri or other red chile powder or paprika if desired.

Serve pockets with yogurt sauce.