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Pumpkin-Shaped Pizza Bombs with Marinara Dip
Przekąska

Pumpkin-Shaped Pizza Bombs with Marinara Dip

50 minPorcje: 6Nutri-Score C€€
od @makelifesimpler_2 importyugotowano 0 razy
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Składniki

6 osób
  • pizza dough (ready-made sheet, at room temperature)Piekarnia400 g
  • tomato sauce (for the filling)Spiżarnia150 g
  • mozzarella (grated or diced)Nabiał150 g
  • ham (cut into small pieces)Mięso100 g
  • egg (beaten, for brushing)Nabiał1 kawałek
  • basil leaves (small leaves, for the stems)Warzywa i owoce6 kawałki
  • pretzels (broken into small pieces)Piekarnia20 g
  • tomato sauce (for the marinara dip)Spiżarnia200 g
  • garlic (cloves, minced)Warzywa i owoce2 kawałki
  • olive oilSpiżarnia20 ml
  • saltPrzyprawy2 g

na porcję

Wartości odżywcze

253kcal

Węglowodany
35 g
Białko
10 g
Tłuszcz
8 g
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Przybory

  • Blacha do pieczenia
  • Pędzelek kuchenny
  • Rondel
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Bake the pizza bombs

    • Bake in a preheated oven at 200 °C until golden and puffed.
    • Remove the twine while still warm.
    Krok 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.
    Krok 5
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