It’s been a little quiet here on the blog, but I’m BAAACK!!! =) I took my board exam Friday, and I don’t start my new job for a few weeks so hopefully I can get back to regular blogging! I’ve been wanting to blog these Pizza Bites for several years (yes, years!). I’ve made them over and over again (and they’re always a big hit!) , but it just hadn’t worked out to take any pictures until today. Homemade pizza dough wrapped around pepperoni and mozzarella cheese makes the perfect appetizer. Everyone likes pizza, right?? Give them a try! Enjoy!
for the dough:
3/4 cup + 2 tbsp warm water (about 110°)
1-1/8 tsp active dry yeast
1 tbsp extra-virgin olive oil
2 cups bread flour, plus more for dusting
3/4 tsp salt
olive oil or non-stick cooking spray for greasing the bowl
1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add oil and stir to combine.
2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
3. Turn the dough out onto a lightly floured work surface. Form dough into smooth, round ball and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
1 batch pizza dough, as above
8 oz. mozzarella cheese, cubed (about 20-24 pieces)
24 slices pepperoni (or more if you want to use 2 slices each)
1-2 tbsp garlic butter
grated parmesan cheese
1. Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide dough into 20-24 pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.
2. Lightly brush the tops of the dough balls with garlic butter. Sprinkle with Italian seasoning and grated parmesan cheese.
3. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.
*adapted from Annie’s Eats
Note: If you want to make these in advance, after you brush the tops of the dough balls with garlic butter and sprinkle with parmesan cheese, cover with plastic wrap and place in the fridge. Can store in the fridge for several hours. Then proceed with baking as above.