For Dough Pockets:

1. Combine all of the ingredients in a bowl. Mix and knead using your hands a mixer, or a bread machine set on the dough setting to make a soft, smooth dough.
2. Place the dough in a lightly greased bowl and cover it. Let it rise until it’s just about doubled, about 2 to 2 1/2 hours.
3. Meanwhile after about 1 1/2 hours. Heat olive oil in a frying pan over medium heat. Cook for about 4-5 minutes. Add garlic and spinach. Cover and cook. Stir occasionally. Cook until spinach is cooked down and onion is softened. Remove from heat. Stir in cheese, artichoke hearts, salt and pepper.
4. Gently deflate the dough. Turn it out onto a flat work surface. Divide it in 4 pieces.
5. Working with one half at a time, place the dough on a piece of parchment, a lightly greased baking sheet or baking mat lined baking sheet. Pat dough into approx 4 1/2-5 inch circle. If dough isn’t stretching easily. Let rest 5 minutes and try again.
6. Place pizza stone in cold oven. (If you have one.) Preheat oven to 450 degrees.
7. See pictures for clearer guidance.
8. Pull together dough from either side at top. Pinch together. Pull from front to back and pinch together. Pinch all seams to seal. Cut a tiny slit for steam to escape.
9. Brush with a bit of olive oil. Place on a parchment lined pizza peel to transfer to hot oven. (Or place on a parchment lined baking sheet to bake.)
10. Let rest for 15 minutes. Place in preheated oven. Bake for 15-20 minutes or until golden brown.

Notes:

1. I made 4 larger. You can make these a bit smaller and you’ll get 6 dough puffs.