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Whole Grain Pizza Bombs

Pizza Bombs

Author: Heidi Boortz
Servings : 12 Bombs

Ingredients

Dough

  • 2/3 cup water
  • 2/3 cup milk
  • 4 Tbsp unsalted butter softened
  • 4 cups 100% whole wheat flour
  • 3 Tbsp honey
  • 1 1/2 Tbsp vital wheat gluten
  • 2 tsp salt
  • 2 3/4 tsp yeast
  • 1 tsp extra virgin olive oil

Sauce

  • 1 can crushed tomatoes
  • 1 Tbsp bottled minced garlic
  • 1 Tbsp extra virgin olive oil

Bombs

  • 1 oz uncured pepperoni no sugar listed
  • 2 cups mozzarella grated, or cheddar
  • 1 each bell pepper diced, or 1 cup frozen diced bell peppers

Instructions

Dough

  • 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.

Sauce

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

Bombs

  • 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.
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