Prep time 24 hrs
Cook time 20 Mins|
Cheesy, saucy, and totally shareable. These epic bites are stuffed with mozzarella, pepperoni, and sauce, wrapped in homemade dough, then baked over mesquite hardwood for max flavor.
4 1/2 cups bread flour, plus more for dusting
1 1/2 tbsp sugar
2 tsp instant yeast
3 Tbsp extra-virgin olive oil
15 oz lukewarm water
1 Cup Mozarella Cheese
8 oz Pepperoni, cut into thin strips
1 Cup Pizza Sauce
1 Egg for egg wash
For the Pizza Dough: Combine flour, sugar, salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into three even parts and place each into a 1 gallon zip top bag. Place in refrigerator and allow to rise at least one day.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes.
After the first rise remove the dough from the fridge and let come to room temperature. Roll dough on a flat surface. Cut dough into long strips 3” wide by 18” long.
Slice pepperoni into strips.
In a medium bowl combine the pizza sauce, mozzarella and pepperoni.
Spoon 1 TBSP of the pizza filling onto the pizza dough every two inches, about halfway down the length of the dough. Dip a pastry brush into the egg wash and brush around pizza filling. Fold the half side of the dough (without the pizza filling) over the other the half that contains the pizza filling.
Press down between each pizza bite slightly with your fingers. With a ravioli or pizza cutter, cut around each filling- creating a rectangle shape and sealing the crust in.
Transfer each pizza bite onto a parchment lined cookie sheet. Cover with a kitchen towel and let them rise for 30 minutes.
When ready to cook, preheat the grill to 350 ̊F with the lid closed for 10-15 minutes.
Brush the bites with remaining egg wash, sprinkle with salt and place directly on the sheet tray. Bake 10-15 minutes until the exterior is golden brown.
Remove from grill and transfer to a serving dish. Serve with extra pizza sauce for dipping and enjoy!
*Cook times will vary depending on set and ambient temperatures.
Access this, and over a thousand other Traeger recipes on the Traeger App.