If you love pizza and sourdough, you\u2019re in for a treat! These sourdough pizza bombs are tangy, chewy and gooey, full of savory fillings. Make them for parties, weeknight dinners, or snack attacks \u2013 they\u2019re easy to put together and even easier to devour. Plus, using sourdough gives them a unique depth of flavor that sets them apart from ordinary pizza rolls. If you\u2019re a fan of classic pepperoni and mozzarella, or crave veggie-packed options, or want to experiment with bold flavors like BBQ chicken or pesto, these bite-sized delights are endlessly customizable \u2013 which I think is the best part! You can create YOUR perfect handheld bites that are crispy on the outside and filled with deliciousness inside.<\/p>\n
![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/01\/Sourdough-Pizza-Bombs-840x473.jpg\" "\\"Sourdough")
<\/figure>\n<\/div>\nTable of Contents<\/h2>\nWhy Sourdough Makes These Special<\/h2>\n
Let\u2019s talk about what makes these different from regular pizza bombs.<\/p>\n
The natural fermentation of sourdough doesn\u2019t just add that characteristic tang \u2013 it creates layers of flavor that plain yeast simply can\u2019t match. The long fermentation also breaks down the flour proteins, making these bombs easier to digest than their conventional counterparts. <\/p>\n
Plus, that signature sourdough chew adds an irresistible texture that\u2019ll keep everyone coming back for more.<\/p>\n
Why You\u2019ll Love These Pizza Bombs<\/h2>\n
They\u2019re heavy enough to serve as a meal but perfectly sized for party nibbles. <\/p>\n
I recently brought a batch to a neighborhood potluck, and they disappeared faster than I could say \u201csourdough starter.\u201d <\/p>\n
Also! They stay warm for ages, and even when they cool down, they maintain their delicious flavor profile.<\/p>\n
These aren\u2019t just party food \u2013 they\u2019re meal prep champs. I often make a double batch and freeze half for busy weeknight dinners. They reheat beautifully, and there\u2019s something deeply satisfying about having homemade sourdough pizza bombs ready<\/p>\n
The Secret to Perfect Pizza Bombs<\/h2>\n\n- First, don\u2019t rush the fermentation \u2013 those hours of waiting are what develop the complex flavors that make these bombs so special. <\/li>\n
- Second, be generous with sealing the dough. There\u2019s nothing more disappointing than cheese leaking out during baking (though if this happens, those crispy cheese bits are admittedly delicious).<\/li>\n<\/ul>\n
My Kitchen Tips<\/h2>\n\n- Keep the filling amount modest to prevent bursting<\/li>\n
- If the dough feels too sticky during shaping, chill it for 30 minutes<\/li>\n
- Let the bombs cool for 5 minutes before serving to prevent burning<\/li>\n
- For extra flavor, brush with garlic butter right after baking<\/li>\n
- Score the top of each bomb lightly before baking for a decorative touch<\/li>\n<\/ul>\n\n
![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/01\/Sourdough-Pizza-Bombs-4-840x473.jpg\" "\\"Sourdough")
<\/figure>\n<\/div>\nSourdough Pizza Bombs Recipe<\/h2>\n
These delightful sourdough pizza bombs combine the tangy complexity of sourdough with classic pizza flavors, creating yummy handheld bites that are crispy outside and gooey inside.<\/p>\n
This recipe makes 16 pizza bombs that you can use for either entertaining or meal prep. They\u2019re best enjoyed fresh from the oven when the cheese is perfectly melted and the crust is crispy, but they also reheat beautifully.<\/p>\n
For the Dough<\/h3>\n\n- 300g active sourdough starter (100% hydration)<\/li>\n
- 500g bread flour<\/li>\n
- 275g water<\/li>\n
- 10g salt<\/li>\n
- 15g olive oil<\/li>\n<\/ul>\n
For the Filling<\/h3>\n\n- 200g mozzarella cheese, cubed<\/li>\n
- 150g pizza sauce<\/li>\n
- 100g pepperoni, finely diced<\/li>\n
- 2 tbsp dried Italian herbs<\/li>\n
- 1 tbsp garlic powder<\/li>\n
- Olive oil for brushing<\/li>\n
- Grated Parmesan for topping<\/li>\n<\/ul>\n
How to Make<\/h3>\n\n- Mix the starter, water, and olive oil in a large bowl. Gradually incorporate the flour and salt until you have a shaggy dough. Cover and let rest for 30 minutes.<\/li>\n
- Perform 3-4 stretch and folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.<\/li>\n
- Divide the dough into 16 equal portions (about 65g each). Flatten each piece into a circle.<\/li>\n
- Mix the pepperoni, herbs, and garlic powder into the pizza sauce. Place a cube of mozzarella in the center of each dough circle, top with a spoonful of seasoned pizza sauce.<\/li>\n
- Carefully seal each bomb by pinching the edges together firmly, ensuring there are no gaps where cheese could leak.<\/li>\n
- Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.<\/li>\n
- Preheat oven to 425\u00b0F (220\u00b0C). Brush bombs with olive oil and sprinkle with Parmesan.<\/li>\n
- Bake for 18-22 minutes until golden brown and cheese is melted.<\/li>\n<\/ol>\n\n
![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/01\/Sourdough-Pizza-Bombs-5-840x473.jpg\" "\\"Sourdough")
<\/figure>\n<\/div>\nServing Suggestions<\/h2>\n
Now, these are fantastic on their own, but I\u2019ve found that creating a simple \u201cpizza bomb bar\u201d with various dipping sauces takes them to the next level. Warm marinara, garlic butter, and pesto are my go-to options, but ranch dressing has surprisingly become a family favorite.<\/p>\n
Other ideas you should try:<\/p>\n
\n- Serve with extra warm pizza sauce for dipping<\/li>\n
- Create a grazing board with various dipping sauces (pesto, garlic butter, ranch)<\/li>\n
- Include them in lunch boxes (they\u2019re great at room temperature)<\/li>\n
- Serve alongside a crisp garden salad for a complete meal<\/li>\n<\/ul>\n
Perfect Pairings<\/h3>\n\n- Light Italian red wines like Chianti<\/li>\n
- Craft beer, particularly IPAs or lagers<\/li>\n
- Antipasto platter with marinated vegetables<\/li>\n
- Tomato soup for a cozy meal<\/li>\n
- Caesar salad for a classic combination<\/li>\n<\/ul>\n\n
![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2025\/01\/Sourdough-Pizza-Bombs-3-473x840.jpg\" "\\"Sourdough")
<\/figure>\n<\/div>\nMaking These Pizza Bombs Your Own<\/h2>\n
The classic pepperoni and mozzarella filling is a crowd-pleaser, but as I\u2019ve mentioned already, you can make these your own way. <\/p>\n
I\u2019ve made vegetarian versions packed with spinach and feta that even the most staunch meat-lovers devoured. The BBQ pulled pork variation has become my teenage nephew\u2019s favorite Friday night dinner request.<\/p>\n
Alternative Fillings<\/h3>\n\n- Pesto, mozzarella, and cherry tomatoes<\/li>\n
- Buffalo chicken with blue cheese<\/li>\n
- Spinach, feta, and sun-dried tomatoes<\/li>\n
- BBQ pulled pork with smoked gouda<\/li>\n
- Mushroom, truffle oil, and fontina<\/li>\n<\/ul>\n
How to Make in Advance<\/h2>\n\n- After shaping, refrigerate for up to 24 hours before baking<\/li>\n
- Freeze unbaked bombs for up to 3 months; bake straight from frozen, adding 5-7 minutes to baking time<\/li>\n
- Fully baked bombs can be frozen and reheated in a 350\u00b0F oven<\/li>\n<\/ul>\n
The Party Bite You Never Knew You Needed<\/h2>\n
Let these sourdough pizza bombs are your secret weapon. Plus, they\u2019re a brilliant way to use up excess sourdough starter \u2013 something every sourdough baker knows all too well.<\/p>\n
My Kitchen Tips<\/h2>\n\n- Keep the filling amount modest to prevent bursting<\/li>\n
- If the dough feels too sticky during shaping, chill it for 30 minutes<\/li>\n
- Let the bombs cool for 5 minutes before serving to prevent burning<\/li>\n
- For extra flavor, brush with garlic butter right after baking<\/li>\n
- Score the top of each bomb lightly before baking for a decorative touch<\/li>\n<\/ul>\n\n
<\/figure>\n<\/div>\nSourdough Pizza Bombs Recipe<\/h2>\n
These delightful sourdough pizza bombs combine the tangy complexity of sourdough with classic pizza flavors, creating yummy handheld bites that are crispy outside and gooey inside.<\/p>\n
This recipe makes 16 pizza bombs that you can use for either entertaining or meal prep. They\u2019re best enjoyed fresh from the oven when the cheese is perfectly melted and the crust is crispy, but they also reheat beautifully.<\/p>\n
For the Dough<\/h3>\n\n- 300g active sourdough starter (100% hydration)<\/li>\n
- 500g bread flour<\/li>\n
- 275g water<\/li>\n
- 10g salt<\/li>\n
- 15g olive oil<\/li>\n<\/ul>\n
For the Filling<\/h3>\n\n- 200g mozzarella cheese, cubed<\/li>\n
- 150g pizza sauce<\/li>\n
- 100g pepperoni, finely diced<\/li>\n
- 2 tbsp dried Italian herbs<\/li>\n
- 1 tbsp garlic powder<\/li>\n
- Olive oil for brushing<\/li>\n
- Grated Parmesan for topping<\/li>\n<\/ul>\n
How to Make<\/h3>\n\n- Mix the starter, water, and olive oil in a large bowl. Gradually incorporate the flour and salt until you have a shaggy dough. Cover and let rest for 30 minutes.<\/li>\n
- Perform 3-4 stretch and folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.<\/li>\n
- Divide the dough into 16 equal portions (about 65g each). Flatten each piece into a circle.<\/li>\n
- Mix the pepperoni, herbs, and garlic powder into the pizza sauce. Place a cube of mozzarella in the center of each dough circle, top with a spoonful of seasoned pizza sauce.<\/li>\n
- Carefully seal each bomb by pinching the edges together firmly, ensuring there are no gaps where cheese could leak.<\/li>\n
- Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.<\/li>\n
- Preheat oven to 425\u00b0F (220\u00b0C). Brush bombs with olive oil and sprinkle with Parmesan.<\/li>\n
- Bake for 18-22 minutes until golden brown and cheese is melted.<\/li>\n<\/ol>\n\n
<\/figure>\n<\/div>\nServing Suggestions<\/h2>\n
Now, these are fantastic on their own, but I\u2019ve found that creating a simple \u201cpizza bomb bar\u201d with various dipping sauces takes them to the next level. Warm marinara, garlic butter, and pesto are my go-to options, but ranch dressing has surprisingly become a family favorite.<\/p>\n
Other ideas you should try:<\/p>\n
\n- Serve with extra warm pizza sauce for dipping<\/li>\n
- Create a grazing board with various dipping sauces (pesto, garlic butter, ranch)<\/li>\n
- Include them in lunch boxes (they\u2019re great at room temperature)<\/li>\n
- Serve alongside a crisp garden salad for a complete meal<\/li>\n<\/ul>\n
Perfect Pairings<\/h3>\n\n- Light Italian red wines like Chianti<\/li>\n
- Craft beer, particularly IPAs or lagers<\/li>\n
- Antipasto platter with marinated vegetables<\/li>\n
- Tomato soup for a cozy meal<\/li>\n
- Caesar salad for a classic combination<\/li>\n<\/ul>\n\n
<\/figure>\n<\/div>\nMaking These Pizza Bombs Your Own<\/h2>\n
The classic pepperoni and mozzarella filling is a crowd-pleaser, but as I\u2019ve mentioned already, you can make these your own way. <\/p>\n
I\u2019ve made vegetarian versions packed with spinach and feta that even the most staunch meat-lovers devoured. The BBQ pulled pork variation has become my teenage nephew\u2019s favorite Friday night dinner request.<\/p>\n
Alternative Fillings<\/h3>\n\n- Pesto, mozzarella, and cherry tomatoes<\/li>\n
- Buffalo chicken with blue cheese<\/li>\n
- Spinach, feta, and sun-dried tomatoes<\/li>\n
- BBQ pulled pork with smoked gouda<\/li>\n
- Mushroom, truffle oil, and fontina<\/li>\n<\/ul>\n
How to Make in Advance<\/h2>\n\n- After shaping, refrigerate for up to 24 hours before baking<\/li>\n
- Freeze unbaked bombs for up to 3 months; bake straight from frozen, adding 5-7 minutes to baking time<\/li>\n
- Fully baked bombs can be frozen and reheated in a 350\u00b0F oven<\/li>\n<\/ul>\n
The Party Bite You Never Knew You Needed<\/h2>\n
Let these sourdough pizza bombs are your secret weapon. Plus, they\u2019re a brilliant way to use up excess sourdough starter \u2013 something every sourdough baker knows all too well.<\/p>\n
<\/figure>\n<\/div>\nSourdough Pizza Bombs Recipe<\/h2>\n
These delightful sourdough pizza bombs combine the tangy complexity of sourdough with classic pizza flavors, creating yummy handheld bites that are crispy outside and gooey inside.<\/p>\n
This recipe makes 16 pizza bombs that you can use for either entertaining or meal prep. They\u2019re best enjoyed fresh from the oven when the cheese is perfectly melted and the crust is crispy, but they also reheat beautifully.<\/p>\n
For the Dough<\/h3>\n\n- 300g active sourdough starter (100% hydration)<\/li>\n
- 500g bread flour<\/li>\n
- 275g water<\/li>\n
- 10g salt<\/li>\n
- 15g olive oil<\/li>\n<\/ul>\n
For the Filling<\/h3>\n\n- 200g mozzarella cheese, cubed<\/li>\n
- 150g pizza sauce<\/li>\n
- 100g pepperoni, finely diced<\/li>\n
- 2 tbsp dried Italian herbs<\/li>\n
- 1 tbsp garlic powder<\/li>\n
- Olive oil for brushing<\/li>\n
- Grated Parmesan for topping<\/li>\n<\/ul>\n
How to Make<\/h3>\n\n- Mix the starter, water, and olive oil in a large bowl. Gradually incorporate the flour and salt until you have a shaggy dough. Cover and let rest for 30 minutes.<\/li>\n
- Perform 3-4 stretch and folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.<\/li>\n
- Divide the dough into 16 equal portions (about 65g each). Flatten each piece into a circle.<\/li>\n
- Mix the pepperoni, herbs, and garlic powder into the pizza sauce. Place a cube of mozzarella in the center of each dough circle, top with a spoonful of seasoned pizza sauce.<\/li>\n
- Carefully seal each bomb by pinching the edges together firmly, ensuring there are no gaps where cheese could leak.<\/li>\n
- Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.<\/li>\n
- Preheat oven to 425\u00b0F (220\u00b0C). Brush bombs with olive oil and sprinkle with Parmesan.<\/li>\n
- Bake for 18-22 minutes until golden brown and cheese is melted.<\/li>\n<\/ol>\n\n
<\/figure>\n<\/div>\nServing Suggestions<\/h2>\n
Now, these are fantastic on their own, but I\u2019ve found that creating a simple \u201cpizza bomb bar\u201d with various dipping sauces takes them to the next level. Warm marinara, garlic butter, and pesto are my go-to options, but ranch dressing has surprisingly become a family favorite.<\/p>\n
Other ideas you should try:<\/p>\n
\n- Serve with extra warm pizza sauce for dipping<\/li>\n
- Create a grazing board with various dipping sauces (pesto, garlic butter, ranch)<\/li>\n
- Include them in lunch boxes (they\u2019re great at room temperature)<\/li>\n
- Serve alongside a crisp garden salad for a complete meal<\/li>\n<\/ul>\n
Perfect Pairings<\/h3>\n\n- Light Italian red wines like Chianti<\/li>\n
- Craft beer, particularly IPAs or lagers<\/li>\n
- Antipasto platter with marinated vegetables<\/li>\n
- Tomato soup for a cozy meal<\/li>\n
- Caesar salad for a classic combination<\/li>\n<\/ul>\n\n
<\/figure>\n<\/div>\nMaking These Pizza Bombs Your Own<\/h2>\n
The classic pepperoni and mozzarella filling is a crowd-pleaser, but as I\u2019ve mentioned already, you can make these your own way. <\/p>\n
I\u2019ve made vegetarian versions packed with spinach and feta that even the most staunch meat-lovers devoured. The BBQ pulled pork variation has become my teenage nephew\u2019s favorite Friday night dinner request.<\/p>\n
Alternative Fillings<\/h3>\n\n- Pesto, mozzarella, and cherry tomatoes<\/li>\n
- Buffalo chicken with blue cheese<\/li>\n
- Spinach, feta, and sun-dried tomatoes<\/li>\n
- BBQ pulled pork with smoked gouda<\/li>\n
- Mushroom, truffle oil, and fontina<\/li>\n<\/ul>\n
How to Make in Advance<\/h2>\n\n- After shaping, refrigerate for up to 24 hours before baking<\/li>\n
- Freeze unbaked bombs for up to 3 months; bake straight from frozen, adding 5-7 minutes to baking time<\/li>\n
- Fully baked bombs can be frozen and reheated in a 350\u00b0F oven<\/li>\n<\/ul>\n
The Party Bite You Never Knew You Needed<\/h2>\n
Let these sourdough pizza bombs are your secret weapon. Plus, they\u2019re a brilliant way to use up excess sourdough starter \u2013 something every sourdough baker knows all too well.<\/p>\n
For the Filling<\/h3>\n\n- 200g mozzarella cheese, cubed<\/li>\n
- 150g pizza sauce<\/li>\n
- 100g pepperoni, finely diced<\/li>\n
- 2 tbsp dried Italian herbs<\/li>\n
- 1 tbsp garlic powder<\/li>\n
- Olive oil for brushing<\/li>\n
- Grated Parmesan for topping<\/li>\n<\/ul>\n
How to Make<\/h3>\n\n- Mix the starter, water, and olive oil in a large bowl. Gradually incorporate the flour and salt until you have a shaggy dough. Cover and let rest for 30 minutes.<\/li>\n
- Perform 3-4 stretch and folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.<\/li>\n
- Divide the dough into 16 equal portions (about 65g each). Flatten each piece into a circle.<\/li>\n
- Mix the pepperoni, herbs, and garlic powder into the pizza sauce. Place a cube of mozzarella in the center of each dough circle, top with a spoonful of seasoned pizza sauce.<\/li>\n
- Carefully seal each bomb by pinching the edges together firmly, ensuring there are no gaps where cheese could leak.<\/li>\n
- Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.<\/li>\n
- Preheat oven to 425\u00b0F (220\u00b0C). Brush bombs with olive oil and sprinkle with Parmesan.<\/li>\n
- Bake for 18-22 minutes until golden brown and cheese is melted.<\/li>\n<\/ol>\n\n
<\/figure>\n<\/div>\nServing Suggestions<\/h2>\n
Now, these are fantastic on their own, but I\u2019ve found that creating a simple \u201cpizza bomb bar\u201d with various dipping sauces takes them to the next level. Warm marinara, garlic butter, and pesto are my go-to options, but ranch dressing has surprisingly become a family favorite.<\/p>\n
Other ideas you should try:<\/p>\n
\n- Serve with extra warm pizza sauce for dipping<\/li>\n
- Create a grazing board with various dipping sauces (pesto, garlic butter, ranch)<\/li>\n
- Include them in lunch boxes (they\u2019re great at room temperature)<\/li>\n
- Serve alongside a crisp garden salad for a complete meal<\/li>\n<\/ul>\n
Perfect Pairings<\/h3>\n\n- Light Italian red wines like Chianti<\/li>\n
- Craft beer, particularly IPAs or lagers<\/li>\n
- Antipasto platter with marinated vegetables<\/li>\n
- Tomato soup for a cozy meal<\/li>\n
- Caesar salad for a classic combination<\/li>\n<\/ul>\n\n
<\/figure>\n<\/div>\nMaking These Pizza Bombs Your Own<\/h2>\n
The classic pepperoni and mozzarella filling is a crowd-pleaser, but as I\u2019ve mentioned already, you can make these your own way. <\/p>\n
I\u2019ve made vegetarian versions packed with spinach and feta that even the most staunch meat-lovers devoured. The BBQ pulled pork variation has become my teenage nephew\u2019s favorite Friday night dinner request.<\/p>\n
Alternative Fillings<\/h3>\n\n- Pesto, mozzarella, and cherry tomatoes<\/li>\n
- Buffalo chicken with blue cheese<\/li>\n
- Spinach, feta, and sun-dried tomatoes<\/li>\n
- BBQ pulled pork with smoked gouda<\/li>\n
- Mushroom, truffle oil, and fontina<\/li>\n<\/ul>\n
How to Make in Advance<\/h2>\n\n- After shaping, refrigerate for up to 24 hours before baking<\/li>\n
- Freeze unbaked bombs for up to 3 months; bake straight from frozen, adding 5-7 minutes to baking time<\/li>\n
- Fully baked bombs can be frozen and reheated in a 350\u00b0F oven<\/li>\n<\/ul>\n
The Party Bite You Never Knew You Needed<\/h2>\n
Let these sourdough pizza bombs are your secret weapon. Plus, they\u2019re a brilliant way to use up excess sourdough starter \u2013 something every sourdough baker knows all too well.<\/p>\n
How to Make<\/h3>\n\n- Mix the starter, water, and olive oil in a large bowl. Gradually incorporate the flour and salt until you have a shaggy dough. Cover and let rest for 30 minutes.<\/li>\n
- Perform 3-4 stretch and folds over 2 hours, then bulk ferment for 4-6 hours at room temperature until doubled.<\/li>\n
- Divide the dough into 16 equal portions (about 65g each). Flatten each piece into a circle.<\/li>\n
- Mix the pepperoni, herbs, and garlic powder into the pizza sauce. Place a cube of mozzarella in the center of each dough circle, top with a spoonful of seasoned pizza sauce.<\/li>\n
- Carefully seal each bomb by pinching the edges together firmly, ensuring there are no gaps where cheese could leak.<\/li>\n
- Place seam-side down on a parchment-lined baking sheet. Cover and proof for 1-2 hours.<\/li>\n
- Preheat oven to 425\u00b0F (220\u00b0C). Brush bombs with olive oil and sprinkle with Parmesan.<\/li>\n
- Bake for 18-22 minutes until golden brown and cheese is melted.<\/li>\n<\/ol>\n\n
<\/figure>\n<\/div>\nServing Suggestions<\/h2>\n
Now, these are fantastic on their own, but I\u2019ve found that creating a simple \u201cpizza bomb bar\u201d with various dipping sauces takes them to the next level. Warm marinara, garlic butter, and pesto are my go-to options, but ranch dressing has surprisingly become a family favorite.<\/p>\n
Other ideas you should try:<\/p>\n
\n- Serve with extra warm pizza sauce for dipping<\/li>\n
- Create a grazing board with various dipping sauces (pesto, garlic butter, ranch)<\/li>\n
- Include them in lunch boxes (they\u2019re great at room temperature)<\/li>\n
- Serve alongside a crisp garden salad for a complete meal<\/li>\n<\/ul>\n
Perfect Pairings<\/h3>\n\n- Light Italian red wines like Chianti<\/li>\n
- Craft beer, particularly IPAs or lagers<\/li>\n
- Antipasto platter with marinated vegetables<\/li>\n
- Tomato soup for a cozy meal<\/li>\n
- Caesar salad for a classic combination<\/li>\n<\/ul>\n\n
<\/figure>\n<\/div>\nMaking These Pizza Bombs Your Own<\/h2>\n
The classic pepperoni and mozzarella filling is a crowd-pleaser, but as I\u2019ve mentioned already, you can make these your own way. <\/p>\n
I\u2019ve made vegetarian versions packed with spinach and feta that even the most staunch meat-lovers devoured. The BBQ pulled pork variation has become my teenage nephew\u2019s favorite Friday night dinner request.<\/p>\n
Alternative Fillings<\/h3>\n\n- Pesto, mozzarella, and cherry tomatoes<\/li>\n
- Buffalo chicken with blue cheese<\/li>\n
- Spinach, feta, and sun-dried tomatoes<\/li>\n
- BBQ pulled pork with smoked gouda<\/li>\n
- Mushroom, truffle oil, and fontina<\/li>\n<\/ul>\n
How to Make in Advance<\/h2>\n\n- After shaping, refrigerate for up to 24 hours before baking<\/li>\n
- Freeze unbaked bombs for up to 3 months; bake straight from frozen, adding 5-7 minutes to baking time<\/li>\n
- Fully baked bombs can be frozen and reheated in a 350\u00b0F oven<\/li>\n<\/ul>\n
The Party Bite You Never Knew You Needed<\/h2>\n
Let these sourdough pizza bombs are your secret weapon. Plus, they\u2019re a brilliant way to use up excess sourdough starter \u2013 something every sourdough baker knows all too well.<\/p>\n
<\/figure>\n<\/div>\nServing Suggestions<\/h2>\n
Now, these are fantastic on their own, but I\u2019ve found that creating a simple \u201cpizza bomb bar\u201d with various dipping sauces takes them to the next level. Warm marinara, garlic butter, and pesto are my go-to options, but ranch dressing has surprisingly become a family favorite.<\/p>\n
Other ideas you should try:<\/p>\n
- \n
- Serve with extra warm pizza sauce for dipping<\/li>\n
- Create a grazing board with various dipping sauces (pesto, garlic butter, ranch)<\/li>\n
- Include them in lunch boxes (they\u2019re great at room temperature)<\/li>\n
- Serve alongside a crisp garden salad for a complete meal<\/li>\n<\/ul>\n
Perfect Pairings<\/h3>\n
- \n
- Light Italian red wines like Chianti<\/li>\n
- Craft beer, particularly IPAs or lagers<\/li>\n
- Antipasto platter with marinated vegetables<\/li>\n
- Tomato soup for a cozy meal<\/li>\n
- Caesar salad for a classic combination<\/li>\n<\/ul>\n\n<\/figure>\n<\/div>\n
Making These Pizza Bombs Your Own<\/h2>\n
The classic pepperoni and mozzarella filling is a crowd-pleaser, but as I\u2019ve mentioned already, you can make these your own way. <\/p>\n
I\u2019ve made vegetarian versions packed with spinach and feta that even the most staunch meat-lovers devoured. The BBQ pulled pork variation has become my teenage nephew\u2019s favorite Friday night dinner request.<\/p>\n
Alternative Fillings<\/h3>\n
- \n
- Pesto, mozzarella, and cherry tomatoes<\/li>\n
- Buffalo chicken with blue cheese<\/li>\n
- Spinach, feta, and sun-dried tomatoes<\/li>\n
- BBQ pulled pork with smoked gouda<\/li>\n
- Mushroom, truffle oil, and fontina<\/li>\n<\/ul>\n
How to Make in Advance<\/h2>\n
- \n
- After shaping, refrigerate for up to 24 hours before baking<\/li>\n
- Freeze unbaked bombs for up to 3 months; bake straight from frozen, adding 5-7 minutes to baking time<\/li>\n
- Fully baked bombs can be frozen and reheated in a 350\u00b0F oven<\/li>\n<\/ul>\n
The Party Bite You Never Knew You Needed<\/h2>\n
Let these sourdough pizza bombs are your secret weapon. Plus, they\u2019re a brilliant way to use up excess sourdough starter \u2013 something every sourdough baker knows all too well.<\/p>\n