Little Pizza Bombs
A slight twist for your next pizza night …
Little Pizza Bombs!
I’m have to admit that I’m a bit of a pizza snob, mostly. From the smell of the yeast, the kneading of the dough to the gorgeous melted cheese and whatever toppings my little heart desires, pizza is pretty amazing. I might even go as far as adding it to one of the major food groups!
There are a great many ways to enjoy the flavors of pizza and they are all well worth making at some point in time. Pizza can be just as tasty with simple cheese as it can be all dolled up with just about any delight you can think of. One of those gorgeous, dolled up treats is to make Little Pizza Bombs. They are between the size of a tennis ball and golf ball and can be filled with lots of goodies.
If I have the time (ha!), then it’s worth making a batch of Homemade Pizza Dough, dividing it up and keeping some in the freezer for whenever you need a pizza night, the flavor is unbeatable. Although, as of late, I have not had as much time, thanks to 3 young children and the infamous summer vacation that is in no way a vacation! Currently for our pizza nights, I have a stash of easy-to-prepare pizza dough packets that are so easy and quick to prepare, yes indeed I do. You can also now purchase pizza dough ready to roll out from most of your local grocery stores and even some pizza restaurants.
The next time you are planning a pizza night, try adding these to the line up. They make a great starter or appetizer and you can try your hand at your own signature creation by enhancing the fillings to suit your taste.
Little Pizza Bombs
A yummy twist to the traditional pizza, Little Pizza Bombs! Full of flavor and perfect as a starter or an appetizer for any meal.
- Pizza Dough, enough to make 2 medium to large pizzas
- 1 fresh Mozzarella Cheese ball (or about 15 - 20 of the mini mozzarella balls)
- Handful of Fresh Basil leaves
- Tomato or Marinara sauce (freshly made or your favorite basic marinara from a jar)
- Canola or Vegetable Oil
- In a heavy bottom skillet, heat about 2 -3 inches of oil on medium high. Oil is hot enough when a potato slice or a tiny piece of dough dropped in starts to bubble and fry.
- Prepare your surface, lay out some wax paper (makes clean-up easy), dust surface with flour. If using a packet to prepare the pizza dough, follow directions.
- Place pizza dough on surface and knead until it comes together, about 3 - 5 minutes. Allow to dough to rest for at least 5 minutes.
- Divide dough into 15 - 20 golf ball size balls.
- Roll each ball out into about 4 - 6 inch round disc.
- When ready to assemble (I like to hold the round disc of dough in my hand when filling), Add a scant Tablespoon of the tomato sauce, and top with a 1 small piece of mozzarella cheese.
- Now pinch the seams together and tuck as you go to secure seem, making sure to keep in a ball shape, roll pizza bomb in a light dusting of flour. (At this point can be covered with plastic wrap and kept in refrigerator for no more than 1 day).
- Now carefully put a few of the pizza bombs into hot oil and cook for about 5 minutes, turning over half way through to make sure the evenly brown. Remove from oil and place on paper towel lined plate.
- Can be served with more sauce in the base of the plate, with pizza bombs placed on top and served a scattering of fresh Basil leaves.
Best if served same day as made. If saving to warm up, use the oven and not a microwave.To make life simpler, you can either make you own homemade pizza dough and stockpile the pizza bases wrapped securely in plastic wrap or you can purchase pre-made dough from the local grocery store by using the pizza dough mix (easy).You can either make your own tomato sauce or purchase a great tasting one and use heated up from the jar.Enjoy trying new flavor combinations that suits your taste. (Adapted from Jamie Oliver)
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.