“What is a pizza bomb?” you ask. Let me tell you, my friend, because you haven’t lived until you’ve had a pizza bomb. It is essentially a Stromboli (an enclosed pizza sandwich of cheesy bliss). Dough filled with all of your favorite pizza toppings. “How do I know about pizza bombs?” you ask. Growing up, I loved eating at Sober Society Pizza, a small-town pizza place in Idaho, where they served the best pizza bombs. They were my favorite!! I have tried for years to recreate them but until recently haven’t been satisfied with any of my attempts. After tweaking and changing and researching and hum-hawing and trying again and again, I am happy to say that with this recipe I feel satisfied that I have found a pizza bomb that rocks! The flaky soft dough, the cheesy sauce, the combination of flavors . . . it’s all so perfect! It features a sauce called Hunt’s Four Cheese pasta sauce that I like to use as the pizza sauce. I imagine the Hunt’s Four Cheese would beat out the Prego Three Cheese in a contest because, well, four is more than three. They are both divine in their own way. There are no losers here. I hope your pizza bomb experience goes down in history as did/do mine!
1/2 c warm water
4 t yeast
3/4 c milk
1/2 c oil
1/4 c sugar, divided
1 t salt
4 1/4 c flour
Hunts four-cheese spaghetti sauce
green pepper, chopped fine
sweet onion, chopped
mozzarella cheese, shredded
1 egg + 1 T water (to brush on top of pizza bomb)
To make dough, mix yeast and 2 teaspoons of the sugar with warm water. Let sit 5 minutes. Meanwhile, heat milk over low heat until warm. Add milk, oil, rest of sugar, egg and salt to yeast mixture. Gradually mix in flour until a soft dough forms. Place in oiled bowl, cover with saran wrap, and raise for 1 hour.
Meanwhile, prepare pizza ingredients. Punch down the dough. Divide into 14 equal pieces. Roll each piece into circle. For each pizza bomb, combine desired ingredients in small bowl, using approximately 1 Tablespoon sauce and 1/2 cup shredded cheese in addition to other pizza ingredients. Place filling off to one side of the center of the circle of dough and fold dough over ingredients, sealing edges* of the half circle. Place on greased cookie sheet. Continue until all circles of dough are filled and sealed. Brush tops of dough with beaten egg thinned with water. Bake at 350 for 17-18 minutes or until golden.
*A beautiful way to seal the edges is a technique I like to call the “French braid.” Starting at one end of the half circle, pull the edge of the bottom crust over the top crust at a slight angle, pressing into the dough to seal it. Pull the bottom crust again (immediately under the area just sealed) over the top crust at a slight angle, pressing to seal it. Continue in the same fashion until the entire half circle is sealed.