Muffin Tin Pizza Bombs

Pizzas come baked on stones, licked by grill fire, or toasted on thick French bread. This week, change it up by baking bite-sized bundles of pizza in a muffin tin. The metal cups of the tin cradle the dough, holding their shape and crisping the crust to a rich golden-brown hue.

Pizza bombs are destined to be a meal plan favorite for pint-sized and full-sized family members alike. Chewy, Parmesan-flecked dough surrounds tangy pizza sauce, spicy pepperoni, and a gooey knob of melted cheese perfect for Pizza Friday, after-school snacks, or absolutely no reason at all.

INGREDIENTS
Cooking spray

• 1 pound pizza dough, at room temperature for 1 hour
• 6 teaspoons marinara sauce, divided, plus more for serving
• 24 slices pepperoni
• 6 ounces low-moisture mozzarella cheese, cut into 12 pieces
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 cup grated Parmesan cheese, divided
• 1 1/2 teaspoons Italian seasoning, divided

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 12-cup muffin tin with cooking spray.
2. 
   
3. Divide pizza dough into 12 equal portions (about 1 1/4 ounces each). Working with one piece of dough at a time, roll into a ball, then use your fingers to flatten and stretch into a 3- to 4-inch round. Repeat with remaining pieces of dough.
4. 
   
5. Place 1/2 teaspoon of the marinara sauce in the center of each dough round (no need to spread the sauce), then top each with a piece of mozzarella cheese and 2 slices of pepperoni. Fold the edges of the dough up and round the filling, then pinch them together, forming a small bundle.

Read more please visit : www.thekitchn.com

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