For pizza you can wake me up at night! And today there are real little taste bombs: Pizza Bombs! They are definitely at the top of my party food list! Here comes the recipe for you.
Pizza Bombs – party snack and finger food
My new trick for recipe development: I just test new ideas at a party so I do not have to eat everything alone. The downside: Lots of critical test eaters and a few more hands to beat away until the recipe is photographed. The Pizza Bombs I tested on the birthday of my brother and they have passed all tests immediately – but no wonder! The pizza dough has been my favorite recipe for years and what can go wrong with pizza ingredients? Incidentally, the Pizza Bombs taste the best when they’re hot – I can also recommend these pizza muffins for you on the go!
Pizza Bombs – you need that
The amount is enough for about 30 Pizza Bombs – but is very variable depending on how thin you roll out the dough. Even with the filling you can let off steam to your taste!
For the dough
- 15 grams of yeast
- 300 milliliters of lukewarm water
- 2 teaspoons of sugar
- 1 teaspoon of sea salt
- A little olive oil
- Approximately 400 – 450 grams of wheat flour
Also for filling and covering
- A few sips of olive oil
- 1 clove of garlic
- 2 mozzarella balls
- Salami or raw ham (approx. 100 grams each)
- Sieved tomatos
Pizza Bombs – that’s how it’s done
Prepare garlic oil
Before I start with the dough, I prepare the oil for painting so that it can pass through nicely. Simply squeeze a clove of garlic in a few sips of oil and set aside. If you like it spicy, you can also add chili.
Knead pizza dough and let it go
Then it starts with the dough. In addition you give the yeast together with the sugar in the lukewarm water in a large bowl and let the whole already briefly work something out. I always leave it that way for about 10 to 15 minutes. Stir then with a wooden spoon of salt, olive oil and gradually the flour and kneaded for about 10 minutes until a nice supple dough is formed. Cover it with a cloth and let it rest for at least 45 minutes in a warm place.
Just before the end of the walk, you can preheat the oven to about 210 degrees and cut the mozzarella into small cubes. Also cut the salami and raw ham into small pieces and season the tomatoes. I used thyme, oregano, basil, pepper and salt. Plan the parmesan too.
A pack of passed tomatoes is probably way too much for the Pizza Bombs – I just froze my rest and then thaw it for the next serving of Pizza Bombs.
Make Pizza Bombs
Then it starts: grab a small piece of dough, form a ball, roll it flat, spread the tomato sauce, add mozzarella and ham and / or salami and shape everything into a ball again. Place the ball (with the not so nice side down) on a baking tray with baking paper and continue like this. Because the Pizza Bombs are still going strong, I used two sheets and baked them one after the other.
When the tin is full, sprinkle the Pizza Bombs with garlic oil and sprinkle the Parmesan over it. Put it in the oven until the pizza bombs have the desired tan (10-15 minutes). And then best to enjoy warm!
Enjoy the meal,