Sourdough Pizza Bombs: The Ultimate Game-Day Snack Delight Recipe
These Sourdough Pizza Bombs are the ultimate game-day snack, combining a tangy sourdough crust with a savory filling of sautéed mushrooms, caramelized onions, tomato sauce, mozzarella, and optional pepperoni. Baked to golden perfection and topped with Parmesan and sea salt, they offer a flavorful, portable twist on traditional pizza that’s perfect for sharing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1 cup active sourdough starter
- 3 cups high-quality flour
- 1 cup warm water
- 1 teaspoon salt
- 2 tablespoons olive oil (for browning and brushing)
Filling
- 8 oz whole-milk mozzarella, shredded
- 1 cup thick tomato sauce (preferably San Marzano)
- 1 cup sautéed mushrooms
- 1 cup caramelized onions
- 1/2 cup thinly sliced pepperoni (optional)
Topping and Garnish
- 1/4 cup grated Parmesan cheese
- 1 teaspoon flaky sea salt
- 1 cup fresh basil or parsley (for garnish)
Instructions
- Feed the Starter: Begin by feeding your sourdough starter with equal parts flour and water to make it bubbly and lively, ensuring an active fermentation.
- Prepare the Dough: Mix the flour, warm water, and a pinch of salt in a large bowl to form a rough dough.
- Knead the Dough: Incorporate the active sourdough starter into the dough and knead for 8-10 minutes until the dough is smooth and elastic.
- Ferment the Dough: Cover the dough and let it rise in a warm spot for 1-2 hours until it doubles in size.
- Sauté Mushrooms: Heat olive oil over medium heat; sauté the mushrooms for 5-7 minutes until golden brown.
- Add Garlic and Tomato Sauce: Add minced garlic to the mushrooms and cook for 1 minute until fragrant, then stir in the thick tomato sauce and simmer for 5-10 minutes until thickened.
- Prepare Cheese: Shred the mozzarella and grate the Parmesan cheese, setting aside for assembling and topping the pizza bombs.
- Shape and Fill Dough: Divide the risen dough into equal portions; flatten each portion into a disc and add a filling of the mozzarella, tomato-mushroom mixture, caramelized onions, and optional pepperoni.
- Seal Pizza Bombs: Fold the dough over the filling and pinch the seams tightly to seal all edges properly.
- Arrange and Prepare for Baking: Place the pizza bombs seam-side down on a baking tray, brush them with olive oil, then sprinkle with flaky sea salt and grated Parmesan cheese.
- Bake: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the crusts are golden brown and cooked through.
- Cool and Garnish: Allow the pizza bombs to cool slightly before serving, then garnish with fresh basil or parsley.
Notes
- Make sure your sourdough starter is active and bubbly for the best rise and flavor.
- Use warm water to speed up the fermentation process.
- Caramelizing onions ahead of time enhances the sweetness and flavor complexity.
- Optional pepperoni can be omitted to make this recipe vegetarian.
- Allow pizza bombs to cool a bit before cutting or biting to avoid hot filling burns.
- This recipe can be made ahead by preparing the bombs and freezing before baking.
Keywords: sourdough pizza bombs, game day snack, savory snack, pizza pockets, homemade sourdough, stuffed dough
