Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 cup (240ml) pizza sauce
  • 2 cups (225g) shredded mozzarella cheese
  • 1 cup pizza toppings (pepperoni, cooked sausage, mushrooms, bell peppers, onions)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions:

  1. In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes, until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes, until smooth and elastic.
  3. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean tea towel. Let rise in a warm place for 1 hour, or until doubled in size.
  4. While the dough rises, prepare your pizza toppings. Chop veggies, cook sausage, etc.
  5. Punch down the risen dough to release the air. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
  6. Use a biscuit cutter or a knife to cut out 3-inch circles from the dough.
  7. Grease a 12-cup muffin tin. Gently press each dough circle into a muffin cup, forming a small bowl.
  8. Spoon pizza sauce into each dough cup. Top with mozzarella cheese and your desired pizza toppings. Sprinkle with Parmesan cheese (if using).
  9. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Let the pizza bombs cool in the muffin tin for a few minutes before carefully removing them. Serve warm.