For the dough, in the large bowl of a stand mixer fitted with a dough hook attachment, mix the warm water and yeast together. Allow to sit for 5 minutes until foamy.

Add in the sugar, salt, butter and flour. Turn the mixer on to medium speed and mix for 6-8 minutes until a smooth and elastic dough forms. If kneading by hand, knead the dough on a lightly floured surface until smooth and elastic. This can take up to 10 minutes. Place the dough into a greased bowl and cover with a clean tea towel. Set aside in a warm place and allow to rise for 1 hour.

Once dough has doubled in size, turn it out onto a lightly floured surface. Divide dough into 8 equal pieces. Working with one piece of dough at a time, cover the rest of the dough with a damp tea towel to prevent them from drying out. Roll the piece of dough into a smooth ball. Flatten the ball to a 10 cm round (approximate) and place ½ a bocconcini and 2 tbsp of mozzarella in the center.

Enclose the dough around the cheese, pinching the edges to close.

On a floured surface, roll the cheese-stuffed ball to a 15 cm round, or smaller, depending on what size you prefer. About ½ cm thick.

Place pizza pockets on a large tray lined with baking paper (make sure they are evenly spaced out so they don't stick together). Cover rounds with a tea towel and allow to rise for 10-15 minutes until slightly puffed. This helps the pizza pockets stay light and fluffy. Do not over-proof.

Lightly brush some olive oil on the pizza pockets and then place in a large pan on medium heat. Cook a few pizza pockets at a time for 1-2 minutes on both sides, flipping halfway and ensuring even colour.

Enjoy with a drizzle of honey and a pinch of chilli.