Pumpkin-Shaped Pizza Bombs
Get ready to spice up your Halloween festivities with these adorable pumpkin-shaped pizza bombs! Stuffed with gooey cheese and your choice of savory toppings, these bite-sized delights are wrapped in golden dough to resemble festive pumpkins. Perfect for a fun snack or a spooky party platter, these pizza bombs are sure to be a hit with friends and family!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Basil leavesoptional
- Garlic
🥩Meat & Seafood(1)
- Ham
🥛Dairy & Eggs(2)
- Egg (for brushing)
- Mozzarella cheese
🫙Pantry Staples(2)
- Olive oil
- Tomato sauce
🧂Spices & Seasonings(1)
- Salt
📦Other(3)
- Butcher’s twine
- Pizza dough sheet
- Pretzelsoptional
Nutrition (per serving)
Calories
415
Protein
19g
Carbs
50g
Fat
15g
👨🍳 Instructions
- 1
Prepare the pizza dough and shape it into pumpkins.
- 2
Fill with tomato sauce, mozzarella cheese, and ham.
- 3
Tie with butcher's twine and brush with egg.
- 4
Bake until golden brown.
- 5
Serve with marinara dip made from tomato sauce, garlic, olive oil, and salt.
💡 Pro Tips
- ✓Divide your pizza dough into 120g portions and rest each for 15 minutes at room temperature before shaping to allow gluten to relax, making the dough easier to stretch into a pumpkin form without tearing or springing back.timing120g portions|15 minutes rest
- ✓Tie the butcher's twine around the dough pumpkins at 5 evenly-spaced points (creating 6 segments) with 0.5-inch tension—tight enough to create definition but not so tight that it restricts steam expansion and causes uneven baking.technique5 tie points|0.5-inch tension
- ✓Brush the egg wash at a 2:1 ratio of whole egg to water (30ml egg + 15ml water) and apply in two thin coats 5 minutes apart before baking, as the water reduces viscosity to prevent pooling and ensures even, glossy golden-brown coverage without burning.ingredient2:1 egg-to-water ratio
- ✓Bake at 400°F for 18-22 minutes on the middle rack, as this temperature creates a crispy exterior (Maillard reaction on dough surface) while the interior reaches 190°F internal dough temperature, allowing cheese to fully melt without the twine burning.timing400°F|18-22 minutes|190°F internal
- ✓Emulsify your marinara dip by whisking 240ml tomato sauce with 60ml extra-virgin olive oil (1:4 ratio) and minced raw garlic over 2 minutes—the oil's lipids disperse evenly into the tomato's water content, creating a silky texture rather than greasy separation.ingredient1:4 sauce-to-oil ratio|2 minutes whisking
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Pumpkin-Shaped Pizza Bombs
Get ready to spice up your Halloween festivities with these adorable pumpkin-shaped pizza bombs! Stuffed with gooey cheese and your choice of savory toppings, these bite-sized delights are wrapped in golden dough to resemble festive pumpkins. Perfect for a fun snack or a spooky party platter, these pizza bombs are sure to be a hit with friends and family!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Basil leavesoptional
- Garlic
🥩Meat & Seafood(1)
- Ham
🥛Dairy & Eggs(2)
- Egg (for brushing)
- Mozzarella cheese
🫙Pantry Staples(2)
- Olive oil
- Tomato sauce
🧂Spices & Seasonings(1)
- Salt
📦Other(3)
- Butcher’s twine
- Pizza dough sheet
- Pretzelsoptional
Nutrition (per serving)
Calories
415
Protein
19g
Carbs
50g
Fat
15g
👨🍳 Instructions
- 1
Prepare the pizza dough and shape it into pumpkins.
- 2
Fill with tomato sauce, mozzarella cheese, and ham.
- 3
Tie with butcher's twine and brush with egg.
- 4
Bake until golden brown.
- 5
Serve with marinara dip made from tomato sauce, garlic, olive oil, and salt.
💡 Pro Tips
- ✓Divide your pizza dough into 120g portions and rest each for 15 minutes at room temperature before shaping to allow gluten to relax, making the dough easier to stretch into a pumpkin form without tearing or springing back.timing120g portions|15 minutes rest
- ✓Tie the butcher's twine around the dough pumpkins at 5 evenly-spaced points (creating 6 segments) with 0.5-inch tension—tight enough to create definition but not so tight that it restricts steam expansion and causes uneven baking.technique5 tie points|0.5-inch tension
- ✓Brush the egg wash at a 2:1 ratio of whole egg to water (30ml egg + 15ml water) and apply in two thin coats 5 minutes apart before baking, as the water reduces viscosity to prevent pooling and ensures even, glossy golden-brown coverage without burning.ingredient2:1 egg-to-water ratio
- ✓Bake at 400°F for 18-22 minutes on the middle rack, as this temperature creates a crispy exterior (Maillard reaction on dough surface) while the interior reaches 190°F internal dough temperature, allowing cheese to fully melt without the twine burning.timing400°F|18-22 minutes|190°F internal
- ✓Emulsify your marinara dip by whisking 240ml tomato sauce with 60ml extra-virgin olive oil (1:4 ratio) and minced raw garlic over 2 minutes—the oil's lipids disperse evenly into the tomato's water content, creating a silky texture rather than greasy separation.ingredient1:4 sauce-to-oil ratio|2 minutes whisking