Description
Savory pizza bombs deliver an explosive flavor journey through Italian culinary traditions. Cheesy, crispy pockets packed with zesty marinara and melted mozzarella will transport you straight to a rustic trattoria.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup warm water
- 2 tbsp olive oil
- 1 tsp salt
Filling:
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni, chopped
- 1/4 cup marinara sauce
Topping:
- 2 tbsp butter, melted
- 1 tsp dried oregano
- 1/4 cup parmesan cheese, grated
- 1 clove garlic, minced
Instructions
- Activate the yeast by dissolving it in warm water (around 110°F) and let it sit for 5 minutes until it becomes frothy and bubbling.
- In a large mixing bowl, combine flour and salt, creating a well in the center for the yeast mixture and olive oil.
- Knead the dough thoroughly for 8-10 minutes until smooth and elastic, forming a cohesive ball that springs back when touched.
- Cover the dough and allow it to rise in a warm environment for approximately 1 hour, or until it doubles in volume.
- Punch down the risen dough and divide it into 8-10 equal portions on a lightly floured surface.
- Flatten each dough portion into a circular shape, creating a small pocket for the filling.
- Place a combination of mozzarella, chopped pepperoni, and a dollop of marinara sauce in the center of each dough circle.
- Carefully seal the edges of each dough pocket, ensuring no filling escapes during baking.
- Arrange the sealed pizza bombs on a parchment-lined baking sheet, keeping them slightly separated.
- Preheat the oven to 375°F and let the prepared bombs rest for 10 minutes before baking.
- Bake for 15-18 minutes until golden brown and puffy.
- While hot, brush the bombs with melted butter mixed with minced garlic and sprinkle generously with oregano and parmesan cheese.
- Allow to cool for 5 minutes before serving to let the filling set and prevent burning.
Notes
- Use room temperature ingredients to ensure smooth dough mixing and consistent rising.
- Proof yeast carefully by checking water temperature precisely, as too hot water kills yeast and too cold prevents activation.
- Knead dough thoroughly to develop gluten, creating a stretchy and soft texture for pizza bombs.
- Keep dough covered during rising to prevent surface from drying out and forming a hard skin.
- Seal edges completely with gentle pinching technique to prevent filling from leaking during baking.
- Experiment with alternative fillings like vegetarian options, different cheeses, or gluten-free dough for dietary variations.
- Rest pizza bombs briefly before serving to allow internal temperature to stabilize and prevent mouth burns.
- Store leftovers in airtight container and reheat in oven to maintain crispy exterior and melty interior.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15-18 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 20 mg