Sourdough Pizza Bombs With Roasted Red Pepper Feta Cream

Craving pizza but want something a little different? These Sourdough Pizza Bombs with Roasted Red Pepper Feta Cream are the answer! Imagine fluffy, tangy sourdough dough, bursting with a savory roasted red pepper and feta filling, all baked to golden perfection and drizzled with vibrant basil pesto. These aren’t your average pizza bites – they’re a delightful explosion of flavor and texture in every single bite. Perfect as an appetizer, a snack, or even a light meal, these pizza bombs are guaranteed to be a crowd-pleaser. Let’s dive into what makes these so special, starting with the ingredients!

The Ingredient Lineup

• 100 g (½ cup) Active Sourdough Starter: The heart and soul of these bombs! Using an active starter is crucial for that signature sourdough tang and airy texture. Ensure your starter has been fed and is bubbly before using.
• 300 g (2 ½ cups) Bread Flour: Bread flour’s higher gluten content is essential for developing a strong, chewy dough that can hold its shape and create that satisfying bite.
• 210 g (7 fl oz) Lukewarm Water: Water activates the yeast in the sourdough starter and hydrates the flour, bringing the dough together. Lukewarm (around 105-115°F or 40-46°C) is ideal for optimal yeast activity.
• 8 g (1 ½ tsp) Fine Sea Salt: Salt isn’t just about flavor; it controls the yeast activity and strengthens the gluten structure, resulting in a better texture. Fine sea salt dissolves easily into the dough.
• 15 g (1 tbsp) Extra-Virgin Olive Oil: A touch of olive oil adds richness and tenderness to the dough, contributing to a softer crumb.
• 200 g (¾ cup) Smooth Tomato Sauce: The classic pizza base! Choose a good quality smooth tomato sauce for a vibrant flavor.
• 150 g (1 cup) Shredded Mozzarella Cheese: The melt factor! Mozzarella provides that gooey, stretchy cheese pull we all love in a pizza. Low-moisture, part-skim mozzarella works best to avoid a soggy filling.
• 100 g (1 cup) Roasted Red Pepper, Diced: Adds a sweet, smoky flavor and beautiful color to the filling. Roasting the peppers yourself intensifies their sweetness, but jarred roasted red peppers are a convenient alternative.
• 80 g (½ cup) Feta Cheese, Crumbled: A salty, tangy counterpoint to the sweetness of the roasted red pepper and the richness of the cream cheese.
• 60 g (2 oz) Cream Cheese, Softened: Acts as a binder for the filling, creating a smooth and creamy texture. Make sure it’s softened to ensure it blends easily.
• 1 Large Egg + 1 tbsp Water, Whisked (Egg Wash): Brushing the pizza bombs with an egg wash gives them a beautiful golden-brown color and a slight sheen.
• 15 g (¼ cup) Fresh Basil Leaves, Chopped: Adds a fresh, herbaceous note to the pesto and a vibrant garnish.
• 30 g (2 tbsp) Extra-Virgin Olive Oil (for Pesto): The base of our vibrant pesto, providing richness and flavor.
• 15 g (1 tbsp) Pine Nuts: Adds texture and a subtle nutty flavor to the pesto.
• 1 Clove Garlic, Minced: Essential for that classic pesto aroma and flavor.
• 5 ml (1 tsp) Fresh Lemon Juice: Brightens up the pesto and balances the richness of the olive oil.
• Salt and Freshly Ground Black Pepper, to Taste: Seasoning is key! Adjust to your preference.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Bread Flour: All-purpose flour can be used, but the texture will be slightly less chewy.
• Roasted Red Peppers: Jarred roasted red peppers are a great time-saver.
• Feta Cheese: Goat cheese can be used for a similar tangy flavor.
• Pine Nuts: Walnuts or almonds can be substituted in the pesto, though the flavor will be different.

Crafting the Perfect Sourdough Pizza Bomb: A Step-by-Step Guide

1. Combine Initial Dough Ingredients: In a large bowl, gently combine the active sourdough starter, lukewarm water, and extra virgin olive oil. This creates the foundation for a flavorful and airy dough. Sprinkle the bread flour evenly over the liquid mixture, then add the fine sea salt. Mix with your hands or a dough scraper until a shaggy dough forms. Don’t overmix at this stage; we want to develop gluten gradually.
2. Knead to Perfection: Turn the shaggy dough out onto a lightly floured surface. Knead for 8-10 minutes, using a push-turn-fold motion. The dough will start rough but will become increasingly smooth and elastic as you knead. This process develops the gluten structure, giving the pizza bombs their delightful chew.
3. First Rise – Patience is Key: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 3-4 hours, or until it has doubled in size. This fermentation process is crucial for developing the sourdough flavor and creating a light, airy texture.
4. Prepare the Roasted Red Pepper Feta Cream: While the dough rises, create the star of the filling! In a food processor, combine the diced roasted red pepper, crumbled feta cheese, softened cream cheese, a pinch of salt, and a grind of black pepper. Process until completely smooth and creamy. Taste and adjust seasoning as needed. Set aside.
5. Divide and Shape the Dough: Once the dough has doubled, gently punch it down to release the air. Divide the dough into 12 equal pieces, each weighing approximately 80g. On a lightly floured board, flatten each piece into a 10cm (4 inch) circle, leaving a slightly thicker edge for sealing.
6. Assemble the Pizza Bombs: Spread a thin layer (about 1 tablespoon) of tomato sauce over each dough circle, leaving the edges clear. Sprinkle 1 tablespoon of shredded mozzarella cheese over the sauce. Add a generous teaspoon of the roasted red pepper feta cream in the center.
7. Seal and Roll: Carefully fold the dough over the filling, creating a half-moon shape. Pinch the edges firmly to seal, ensuring no filling escapes during baking. Gently roll the sealed dough into a smooth ball. Place the balls seam-side down on a parchment-lined baking sheet.
8. Egg Wash for Golden Glory: In a small bowl, whisk together 1 large egg and 1 tablespoon of water to create an egg wash. Brush each pizza bomb with the egg wash. This will give them a beautiful golden-brown color and a slight sheen.
9. Bake to Perfection: Preheat your oven to 220°C (425°F). Bake the pizza bombs for 15-18 minutes, rotating the baking sheet halfway through, until the tops are deep golden brown and the cheese is bubbling and slightly browned.
10. Prepare the Basil Pesto: While the pizza bombs bake, quickly prepare the basil pesto. In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, fresh lemon juice, and extra virgin olive oil. Pulse until a bright, slightly coarse sauce forms. Season with salt and freshly ground black pepper to taste.
11. Final Touches & Serve: Remove the pizza bombs from the oven and let them rest for 5 minutes. Drizzle each bomb with 1-2 teaspoons of the basil pesto and garnish with a few fresh basil leaves. Serve warm.

The Science Behind Sourdough’s Superior Texture

Sourdough isn’t just about flavor; it’s about the science of fermentation. The wild yeasts and lactic acid bacteria in the sourdough starter break down the gluten in the flour over a longer period than commercial yeast. This results in a more digestible dough with a complex flavor profile and a wonderfully chewy texture. The extended fermentation also creates organic acids that contribute to the tang and enhance the overall taste of these pizza bombs.

Variations and Customization

Feel free to get creative with the fillings! Swap the roasted red pepper feta cream for a spinach and ricotta mixture, a spicy chorizo and cheese blend, or even a classic pepperoni and mozzarella. You can also experiment with different types of cheese, herbs, and spices to create your own signature pizza bomb flavor combinations. For a vegan option, use vegan mozzarella and cream cheese alternatives.

Tips for a Perfectly Sealed Pizza Bomb

The key to preventing filling leakage is a good seal. After folding the dough over the filling, pinch the edges firmly together. You can also lightly moisten the edges with water before sealing to help them adhere better. If you’re still having trouble, try rolling the sealed bomb gently under your palm to further secure the seam.

Storing and Reheating Leftovers

Leftover pizza bombs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 175°C (350°F) and bake for 5-7 minutes, or until warmed through. You can also reheat them in an air fryer for a crispier exterior. Avoid microwaving, as it can make the dough soggy.

Frequently Asked Questions

Can I use store-bought pizza dough?

While you can, the sourdough starter is what gives these pizza bombs their unique flavor and texture. Using store-bought dough will result in a different outcome.

Can I make the filling ahead of time?

Yes! The roasted red pepper feta cream can be made up to 2 days in advance and stored in the refrigerator.

What if I don’t have a food processor?

You can finely chop the ingredients for the pesto and cream by hand, but a food processor will give you a smoother consistency.

These Sourdough Pizza Bombs with Roasted Red Pepper Feta Cream are a delightful twist on a classic favorite. Don’t forget to save this recipe to Pinterest for later and share the pizza love with your friends and family!

Sourdough Pizza Bombs With Roasted Red Pepper Feta Cream

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• Author: Elina Mirkle
• Total Time: 4 hours
• Yield: 12 bombs 1x
• Diet: General

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Description

These sourdough pizza bombs offer a delightful twist on classic pizza, featuring a tangy sourdough dough filled with a savory roasted red pepper and feta cream. Perfect as an appetizer or light meal!

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Ingredients

Scale 1x2x3x

• 100 g (0.5 cup) Active Sourdough Starter
• 300 g (2.5 cups) Bread Flour
• 210 g (7 fl oz) Lukewarm Water
• 8 g (1.5 tsp) Fine Sea Salt
• 15 g (1 tbsp) Extra-Virgin Olive Oil
• 200 g (0.75 cup) Smooth Tomato Sauce
• 150 g (1 cup) Shredded Mozzarella Cheese
• 100 g (1 cup) Roasted Red Pepper, Diced
• 80 g (0.5 cup) Feta Cheese, Crumbled
• 60 g (2 oz) Cream Cheese, Softened
• 1 Large Egg + 1 tbsp Water (Egg Wash)
• 15 g (0.25 cup) Fresh Basil Leaves, Chopped
• 30 g (2 tbsp) Extra-Virgin Olive Oil (for Pesto)
• 15 g (1 tbsp) Pine Nuts
• 1 Clove Garlic, Minced
• 5 ml (1 tsp) Fresh Lemon Juice
• Salt and Pepper, to Taste

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Instructions

1. Combine Dough Ingredients: Mix sourdough starter, water, and olive oil. Add flour and salt, forming a shaggy dough.
2. Knead the Dough: Knead for 8-10 minutes until smooth and elastic.
3. First Rise: Let dough rise for 3-4 hours, or until doubled.
4. Make the Filling: Blend roasted red pepper, feta, cream cheese, salt, and pepper until smooth.
5. Divide and Shape: Divide dough into 12 pieces, flatten into circles.
6. Assemble Bombs: Add sauce, mozzarella, and feta cream to each circle.
7. Seal and Roll: Fold dough over, pinch edges to seal, and roll into balls.
8. Egg Wash: Brush with egg wash for golden color.
9. Bake: Bake at 220°C (425°F) for 15-18 minutes.
10. Make Pesto: Blend basil, pine nuts, garlic, lemon juice, and olive oil.
11. Serve: Drizzle with pesto and garnish with basil.

Notes

For a crispier exterior, reheat in an air fryer. Feel free to experiment with different fillings to customize your pizza bombs.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 3 bombs
• Calories: 350 kcal
• Sugar: 8 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 40 mg

Keywords: sourdough, pizza, bombs, appetizer, feta, roasted red pepper, pesto, easy, homemade