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Pumpkin-Shaped Pizza Bombs with Marinara Dip
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Pumpkin-Shaped Pizza Bombs with Marinara Dip

50 minPour 6Nutri-Score C€€
par @makelifesimpler_2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • pizza dough (ready-made sheet, at room temperature)Boulangerie400 g
  • tomato sauce (for the filling)Épicerie150 g
  • mozzarella (grated or diced)Produits laitiers150 g
  • ham (cut into small pieces)Viandes100 g
  • egg (beaten, for brushing)Produits laitiers1 morceau
  • basil leaves (small leaves, for the stems)Fruits et légumes6 morceaux
  • pretzels (broken into small pieces)Boulangerie20 g
  • tomato sauce (for the marinara dip)Épicerie200 g
  • garlic (cloves, minced)Fruits et légumes2 morceaux
  • olive oilÉpicerie20 ml
  • saltÉpices2 g

par portion

Nutrition

253kcal

Glucides
35 g
Protéines
10 g
Lipides
8 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Pinceau de cuisine
  • Casserole
  • Saladier

pas à pas

Préparation

  1. Make the marinara dip

    • Warm the olive oil in a saucepan and gently fry the garlic until fragrant.
    • Add the tomato sauce and salt, then simmer until slightly thickened.
    Étape 1

  2. Cut and fill the dough

    • Cut the pizza dough sheet into equal squares.
    • Place tomato sauce, mozzarella and ham in the centre of each square.
    Étape 2

  3. Shape the pumpkins

    • Gather the corners of each square and pinch to seal into a ball.
    • Tie butcher's twine around each ball to create the pumpkin ridges.
    • Brush the tops with beaten egg.
    Étape 3

  4. Bake the pizza bombs

    • Bake in a preheated oven at 200 °C until golden and puffed.
    • Remove the twine while still warm.
    Étape 4

  5. Decorate and serve

    • Press a pretzel piece on top of each bomb as the stem.
    • Add a basil leaf next to the stem.
    • Serve warm with the marinara dip.
    Étape 5
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