(img via Pillsbury)
I recently posted about one of my family's favorite meals, Mini Pizza Bombs, and everyone on Facebook requested the recipe. The kind of tricky part is there are a few options for making these Pizza Bombs so I was struggling to think of the best way to share it. So, a blog post was in order!
Someday I will updsate this with lovely, step-by-step photos and highly-styled finished recipe photos, but for now here's the recipe on its own.
MINI PIZZA BOMBS
Recipe by Emilie Ahern
Makes: 48 bite-sized pizza bombs
Prepared dough (see options below)
8 oz mozzarella cheese, cut into 48 cubes
48 slices pepperoni (3 oz), stacked and cut into 4 pieces each
1/4 cup olive oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1/2 cup jarred marinara sauce, heated
1/2 cup pesto
Press out each dough ball/rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans/on parchment.
In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese. Bake using directions below.
DOUGH OPTION 1 (EASY)
2 cans (13.8 oz each) refrigerated pizza crust
DOUGH OPTION 2 (HOME MADE)
3 to 3 1/2 cups bread flour
1 teaspoon sugar
2 1/4 teaspoons instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water
2 tablespoons olive oil
1 teaspoon sugar
2 1/4 teaspoons instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water
2 tablespoons olive oil
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
COOKING OPTION 1 (SHEET PAN)
Preheat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray.
Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.
Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.
COOKING OPTION 2 (PIZZA STONE)
Preheat oven with a pzza stone on very bottom rack. Heat for one hour at highest oven temp (ours goes to 500* F).
Prepare pizza bombs on a piece of parchment paper on a pizza peel OR a rimless baking sheet (you can also just turn a rimmed baking sheet upside down). You may have to do two seperate batches, depending on teh size of your pizza stone.
Slide parchment with pizza bombs onto the stone and bake for 10-12 minutes until tops are golden brown. Carefully grab edge of parchment closest to you and slide it back onto the pizza peel/baking sheet. Repreat with second batch.
Slide parchment with pizza bombs onto the stone and bake for 10-12 minutes until tops are golden brown. Carefully grab edge of parchment closest to you and slide it back onto the pizza peel/baking sheet. Repreat with second batch.

















































