Chef notes

Whether it be a Super Bowl viewing party or the weekly family game night, pizza is always a welcome addition to the menu. If you thought there was no way to improve upon pizza (it is perfect after all), let me introduce you to these pull apart-pizza bombs. They feature all of the familiar flavors of a good slice of pizza packed into golden brown balls of dough. They’re filling enough to be served as a meal, but they’re also perfect to set out for snacking.

These easy-to-eat pizza sliders are simple to make. They start with store-bought pizza dough, which is formed into individual rounds and filled with mounds of cooked crumbled sausage (sweet or spicy, dealer’s choice!), mozzarella, Parmesan and marinara sauce. Build even more flavor by brushing the top of each pizza ball with melted garlic and herb-infused oil. The oil also helps the pizza dough develop a crisp, golden brown color.

Any of your favorite pizza fillings can be used for this recipe. If ham and pineapple is your thing, feel free to play around with those ingredients. Cooked vegetables like roasted mushrooms, bell peppers and marinated artichokes can be used to make a vegetarian version. Once they come out of the oven, the filling is warm and the cheese is melted. Serve them hot — when you break into each pizza bomb, the cheese will pull, just like on a classic slice.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Technique Tip: A little extra fat is fine, but if you’re using a particularly fatty sausage, drain off some of the excess grease before adding the marinara and cheese.

Swap Option: Sliced pepperoni can be subbed in for the sausage.

Ingredients

5 ounces extra-virgin olive oil, divided
12 ounces sweet or spicy Italian sausage, casings removed
2/3 cup marinara sauce, plus more warmed for serving
4 ounces (about 1 cup) shredded low-moisture mozzarella cheese
1 ounce (about 1/4 cup) grated Parmesan cheese

1 pound pizza dough, room temperature
all-purpose flour, for dusting
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano or Italian seasoning
flaky sea salt, for sprinkling

Fulfilled by

Preparation

Preheat the oven to 500 F with a rack in the center position. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking up the meat with a spoon, until golden brown and cooked through, about 8 minutes. Transfer to a bowl and let cool to room temperature, about 15 minutes. Stir in the marinara, mozzarella and Parmesan cheese.

Cut the pizza dough into 12 equal pieces. Working with one piece at a time (and keeping the remaining dough covered with plastic wrap or a clean dish towel while you work), roll or stretch the dough into a 4-inch circle. Place 3 tablespoons of the sausage filling in the center of the dough, then fold the edges up and over the filling, pinching the dough to seal. Place pizza roll on a parchment-lined baking sheet, seam-side down. Repeat with remaining dough and filling, arranging the pizza rolls on the baking sheet so that they are just barely touching each other.

In a small bowl, combine the remaining 4 tablespoons of oil, garlic powder and oregano. Brush evenly over the tops of the pizza rolls. Sprinkle with flaky salt. Bake until puffed and golden brown, 15 to 18 minutes. Let cool for about 5 minutes and serve with warmed marinara for dipping.