Sourdough Pizza Bombs Recipe

Introduction

Sourdough Pizza Bombs are a fun and delicious twist on traditional pizza, featuring a soft sourdough crust filled with gooey mozzarella, pepperoni, and marinara. These bite-sized treats are perfect for parties, snacks, or a comforting meal that everyone will love.

Ingredients

• 2 cups active sourdough starter (fed and bubbly)
• 1 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• ¾ cup shredded mozzarella cheese
• 24 slices pepperoni
• ½ cup marinara sauce (thick, not watery)
• 1 tsp dried oregano
• 1 egg (for egg wash)
• 1 tbsp grated parmesan (optional, for topping)

Instructions

1. Step 1: In a mixing bowl, combine the active sourdough starter, all-purpose flour, salt, and olive oil. Mix well with a wooden spoon until a smooth dough forms.
2. Step 2: Cover the dough and let it rest for about 30 minutes to relax and become easier to work with.
3. Step 3: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
4. Step 4: On a lightly floured surface, divide the dough into 24 equal portions. Roll each portion into a small circle using a rolling pin.
5. Step 5: Place one slice of pepperoni, about 1 tsp of marinara sauce, a pinch of shredded mozzarella, and a sprinkle of dried oregano in the center of each dough circle.
6. Step 6: Fold the dough over the filling, pinching the edges to seal completely and form a ball. Make sure there are no gaps.
7. Step 7: Beat the egg in a small bowl and brush each pizza bomb with the egg wash for a golden, shiny crust. Optionally, sprinkle grated parmesan on top.
8. Step 8: Place the pizza bombs on the prepared baking tray, leaving space between each.
9. Step 9: Bake for 15–20 minutes, or until the crust is golden brown and cooked through.
10. Step 10: Allow the pizza bombs to cool slightly before serving to avoid hot cheese burns.

Tips & Variations

• Use thick marinara sauce to prevent leaks during baking.
• Chill your pepperoni and cheese before assembling for easier stuffing.
• Don’t skip the egg wash for a beautiful golden, shiny crust.
• Use parchment paper to keep pizza bombs from sticking to the tray.
• Substitute pizza dough or crescent roll dough if you don’t have sourdough starter.
• Swap pepperoni with cooked sausage, mushrooms, or spinach for different flavors.
• Try cheddar or provolone cheese instead of mozzarella for variation.
• Add a pinch of red pepper flakes inside for a spicy kick.

Storage

Store leftover pizza bombs in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for 8–10 minutes or until warmed through to maintain crispiness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pizza dough instead of sourdough starter?

Yes, you can substitute with pizza dough or crescent roll dough if you don’t have sourdough starter on hand. The texture and flavor will be slightly different, but still delicious.

How do I prevent the marinara sauce from leaking out during baking?

Using a thick marinara sauce helps prevent leaks. Also, be careful not to overfill the dough pockets and ensure the edges are well sealed before baking.

Sourdough Pizza Bombs Recipe

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★★★★★

4.6 from 58 reviews

Sourdough Pizza Bombs are delicious, bite-sized pockets of sourdough dough filled with gooey mozzarella cheese, pepperoni, and marinara sauce, seasoned with oregano and topped with a golden, crispy crust. Perfect as a snack or appetizer, these bombs combine the tangy flavor of sourdough with classic pizza ingredients for a fun and flavorful treat.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 24 pizza bombs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Dough Ingredients

• 2 cups active sourdough starter (fed and bubbly)
• 1 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil

Filling Ingredients

• ¾ cup shredded mozzarella cheese
• 24 slices pepperoni
• ½ cup marinara sauce (thick, not watery)
• 1 tsp dried oregano

Topping and Finishing

• 1 egg (for egg wash)
• 1 tbsp grated parmesan (optional, for topping)

Instructions

1. Prepare the Dough: In a mixing bowl, combine the active sourdough starter, all-purpose flour, salt, and olive oil. Mix thoroughly with a wooden spoon until a dough forms. Knead lightly if necessary to bring the dough together. Cover and let it rest as sourdough activates and becomes pliable.
2. Preheat Oven and Prepare Baking Tray: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking.
3. Roll Out Dough: On a floured surface, use a small rolling pin to roll out the dough to about ¼-inch thickness. Cut the dough into roughly equal squares large enough to hold the filling and fold over.
4. Assemble Pizza Bombs: Place a slice of chilled pepperoni and a small amount of shredded mozzarella cheese on each dough square. Add a teaspoon of thick marinara sauce and sprinkle a pinch of dried oregano. Be careful not to overfill to avoid leaking.
5. Seal the Bombs: Fold the dough over the filling to form a pocket, pinching the edges firmly to seal completely, ensuring the filling is enclosed.
6. Apply Egg Wash: Beat the egg in a small bowl. Using a pastry brush, lightly brush the tops of each pizza bomb with the egg wash to create a shiny, golden crust. Optionally, sprinkle grated parmesan on top for extra flavor and crispiness.
7. Bake: Arrange the sealed bombs on the prepared baking tray, spacing them a bit apart. Bake in the preheated oven for 15-20 minutes or until they turn golden brown and the crust is crisp.
8. Cool and Serve: Remove the pizza bombs from the oven and let them cool slightly on a wire rack. This prevents the hot cheese from burning your mouth when you bite in. Serve warm with extra marinara sauce on the side if desired.

Notes

• Use thick marinara sauce to prevent leaks during baking.
• Chill your pepperoni and cheese before assembling; it helps in easier stuffing.
• Do not skip the egg wash for a beautiful golden crust.
• Utilize parchment paper on the baking tray to avoid sticking.
• Allow pizza bombs to cool slightly before eating to avoid molten cheese burns.
• Substitute dough with pizza or crescent roll dough if you do not have sourdough starter.
• Swap filling ingredients such as cooked sausage, mushrooms, or spinach for variety.
• Use different cheeses like cheddar or provolone for unique flavors.
• Add red pepper flakes inside for a spicy kick.

Keywords: sourdough pizza bombs, pizza pockets, sourdough snack, homemade pizza bites, cheesy pepperoni bombs