Add the warm water and sugar to a large bowl and mix. Sprinkle the yeast over the water and let sit for about 10 min, or until the yeast is foamy and active.

Once the yeast is active, mix in the salt and oil.

Oil your bowl and the dough ball. Place the dough into the bowl and cover with a clean kitchen towel.

Place the bowl in a warm spot to rise for 40 minutes.

While the dough rises, prep the sauce and veggies.

Add the oil, onion, and garlic to a saucepan and sauté over medium-low heat, until translucent.

Add in the remaining ingredients and mix well.

Turn the heat to low, cover and let simmer for about 15-20 min.

If needed, add water to achieve desired consistency. I prefer the sauce thicker for the pockets to prevent leakage, but for dipping, I add a bit of water. You can also blend it for a smooth dipping sauce.

In a medium saucepan, sauté the mushrooms until they have released their moisture and are tender. Be sure to drain any excess liquid before adding to your pockets.

In a separate pan, cook the onions and bell peppers until they are soft but still have a slight crunch.

Preheat your oven to 415ºF and line a baking sheet with parchment paper.

Once your dough has doubled in size, place it on a clean surface and cut it into 8 equal pieces. (I use a knife and cut the dough like a pizza into 8 triangles)

Form each dough piece into a ball.

Use a rolling pin to roll out one of the dough balls.

Add the marinara sauce and a portion of filling to half of the rolled out dough. Leave an edge to be folded closed and brush it with a bit of water.

Bake at 415ºF for 20-25 min.

Cut the pizza pockets in half and allow them to cool slightly before devouring.