| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr 15 min |
| Yield: | 16 pieces |
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 teaspoon red pepper flakes, plus additional for seasoning
- 3 cloves garlic, grated
- 1 tablespoon finely chopped fresh parsley
- Kosher salt
- 4 slices thick-cut bacon
- All-purpose flour, for dusting
- 2 pounds pizza dough, divided into sixteen 2-inch balls weighing 2 ounces each
- 4 teaspoons tomato paste
- 16 basil leaves
- 12 ounces fresh mozzarella, cut into 1/4-inch cubes
- Marinara sauce, warmed, for serving
Instructions
- Place a pizza stone on the center rack of the oven and preheat the oven to 500 degrees F. Line a baking sheet with parchment paper and place it on top of the pizza stone.
- In a small skillet or pot, warm the olive oil over medium heat until very warm to the touch. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season to taste with salt.
- In a medium skillet over medium-low heat, cook the bacon until crispy, turning occasionally, about 10 minutes. Drain on a paper towel-lined plate, then crumble.
- Lightly dust a work surface with flour. Flatten and shape each piece of dough into a 3 1/2-inch round.
- Spread 1/4 teaspoon tomato paste in the center of a round, leaving a small border around the edge. Tear a basil leaf into pieces and add to the center, along with about 1 teaspoon of bacon. Top with 3/4-ounce (about 1 heaping tablespoon) mozzarella. Sprinkle with a pinch of salt and some red pepper flakes. Very lightly brush the circumference of the dough with water. Bring the edges of the round towards the center, lightly pleating to form a tight enclosure, and pinch to seal. Using a metal skewer dipped in flour, make a hole in the center of the dough to create a steam vent. Place on a sheet of parchment and repeat with the remaining dough and fillings. Remove the hot baking sheet from the oven, then transfer all the dough balls to the hot baking sheet, spacing them 2 inches apart. Brush them liberally with the herb oil.
- Transfer the baking sheet to the pizza stone and bake, 5 minutes. Rotate the pan and bake until golden brown, about 5 minutes more. Brush with herb oil and serve immediately with marina sauce and the remaining herb oil for dipping.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 318 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 22 mg |
| Sodium | 575 mg |
Reviews
Love this!! 1st time I made them said this is the best flavored food I have eaten in long time!! I’m sharing this recipe with everyone!!
I absolutely love these bombs. I have made them with pepperoni, salami, and other meat. It is delicious I even made Stromboli with the same olive oil mixture.
These are really good!! Just had to lower my oven temp to 400, because my first batch burned a little at 500.
I remembered tonight why I hate making pizza. The prep time is about 45/60min if you have to cook the meat and cut up all the fresh herbs. However, these turned out spectacular! Will make great game day food!
Delicious.
Absolutely delicious! Made one variation- substituted prosciutto for the bacon.
Made this for the Superbowl and it was a hit. Wasn’t sure about the bacon, at first. But it wound up working! You can always swap out the bacon with chicken or beef. It is a very versatile recipe. The herb oil made this spectacular. Thanks, Eddie!
Just another idea- stuff with sloppy joe, brush with garlic butter and sprinkle with cheddar. Excellent!
TYSVM EDDIE WOULD NOT HAVE THIS RECIPE IF IT WASN’T FOR YOU.SOOOOO GOOD & DELICIOUS..THE ONLY DIFFERENCE I DID IS I USED MOZZARELLA STRING CHEESE CUT THOSE UP & I ADDED MEATBALLS BY JOHNSONVILLE.FOR THE MARINARA SAUCE I USED RAGU TRADITIONAL I DIDN’T ADD THE SAUCE TO THE LITTLE DOUGH PACKET & I FORGOT 2 PUT A VENT IN IT & IT STILL WAS OK THANK GOD.THANKS FOR SHARING THIS RECIPE WITH US.
OMG excellent recipe fantastic taste. The cooking time though is incorrect in the directions , at top it says 25 minutes in directions it says 5 minutes turn pan about 5 minutes more. Ok i really do love this recipe but guys your prep time is way way way off. A lot chopping and washing, cutting of fresh herbs, cutting cheese , cook bacon etc. I am established cook and it took me 2 1/2 hours to make this dish so be sure to set enough time aside.