Pizza Pumpkin Bombs
Cheesy, savory pizza bombs shaped like little pumpkins, filled with tomato sauce, gooey mozzarella, and spicy salami. Fun to make and even more fun to eat — perfect for Halloween or fall gatherings.
Ingredients
- 1 sheet pizza dough or 450g / ~1 lb homemade dough
- ½ cup tomato sauce
- ¾ cup shredded mozzarella cheese
- ½ cup chopped salami or mini pepperoni
- 8 –10 fresh basil leaves for garnish
- 6 feet kitchen-safe cooking string twine
- Optional: 1 tablespoon olive oil for brushing
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Roll out the pizza dough to about ¼ inch thick. Use a 4–5 inch round cutter or bowl to cut out 8–10 circles.
- Place 1 teaspoon of tomato sauce, 1 tablespoon of shredded cheese, and 1–2 teaspoons of chopped salami into the center of each dough circle.
- Pinch the edges of the dough together at the top to form a sealed ball. Roll gently between your palms to smooth the shape.
- Cut your kitchen string into ~18-inch pieces. Wrap each dough ball 6 times around with string (not too tight), crossing evenly to create a pumpkin shape. Tie a loose knot at the top and trim excess.
- Place each dough ball seam-side down onto your prepared baking sheet. Optional: Brush with olive oil for a golden finish.
- Bake in the oven for 12–15 minutes, or until the dough is puffed and golden brown.
- Remove from oven, let cool slightly, and gently snip away the strings.
- Place a fresh basil leaf into the top of each bomb to mimic a pumpkin stem.
- Serve warm with marinara or garlic butter on the side for dipping.
Notes
- Don’t overfill or your bombs may burst open while baking.
- Kitchen string must be natural fiber and oven-safe. Avoid synthetic or dyed materials.
- You can substitute the filling with mushrooms, ham, cooked sausage, or veggies for different variations.
- Make mini versions for party snacks or larger ones for dinner-sized servings.
- Best eaten fresh but can be reheated in a 160°C (325°F) oven for 5–7 minutes.
- To make ahead: Shape and refrigerate (without string) for up to 6 hours. Wrap and bake when ready.