Pizza Bombs

Add both water and milk to a microwave safe bowl. Microwave 1 minute. Add warmed liquids to the bowl of a stand mixer. Cut butter into chunks and add it to liquids in bowl. Add honey. Add flour and gluten. Measure salt and add to the side of the bowl. Make a well in the center of the flour and add yeast. Fit mixer with dough hook. Knead dough on speed 1 for 5 minutes or until a dough ball forms and cleans the sides of the bowl.

Remove dough hook from dough. Add 1 tsp olive oil to the bowl. Turn dough ball to coat all sides in oil. Cover bowl with a clean dish towel. Let stand in a warm, draft-free place for 1 hour. Re-fit mixer with dough hook. Knead on speed 1 for 30 seconds. Turn dough out onto a lightly floured surface. Divide evenly into 12 portions.

Heat 1 tablespoon olive oil until hot. Add minced garlic. Saute 1 minute. Add crushed tomatoes. Bring to a simmer. Simmer 5 min.

Preheat oven to 350. Roll one portion into a 6 inch flat circle. Top with 1 heaping tablespoon sauce, 1-2 tablespoons cheese, 1 tablespoon pepperoni, and 1 tablespoon diced green peppers. Bring up sides of dough and seal into a pouch. Place seam-side down onto a parchment-lined baking sheet. Repeat with remaining dough portions. Bake at 350 18 min or until golden.