Bacon Pizza Bombs

They don’t look like much when they come out of the oven—just a bunch of golden, nubbly little balls, slightly shiny from butter and bubbling faintly at the seams—but the moment you bite into one of these bacon pizza bombs, it hits.. softly first, then all at once. The crunch of that outer crust, still warm. Then melty cheese winding between crisped edges of smoky bacon, and somewhere in there, the dough pulls gently, chewy but giving, just the right kind of messy. It’s like someone distilled every joyful pizza night into a handful of bites. And the best part? They’re secretly just…so simple. So comforting and unpretentious, you’d never know you made them in under 30 minutes.

Why You’ll Crave It

• All the gooey satisfaction of pizza – without the fork, or the fuss
• The smoky-salty crunch of bacon wrapped in warm dough is, well, nearly impossible to resist
• Perfect size – not too big or small, just right for snacking or sharing
• They’re endlessly customizable, from kid-friendly to grown-up gourmet
• You can make them in batches ahead of time, and they’re still great reheated (honestly, sometimes even better)

The first time I made these, they disappeared so fast I barely got to taste one – I had flour on my hands, and they were just…gone.

What You’ll Need

• Pizza dough: 1 regular store-bought ball (about 500g) – fresh or canned, both are fine, just bring it to room temp first for easier shaping
• Bacon: 150g, cooked until crispy and then chopped (I like to cook mine slowly till deeply golden around the edges)
• Mozzarella cheese: 200g shredded – low-moisture if you want it gooey but not too wet
• Garlic powder: 1 tsp gives just enough garlicky warmth
• Italian seasoning: 1 tsp – for that unmistakable pizza flavor undertone
• Egg: 1 beaten, to brush over the tops so they bake up glossy and golden

Easy How-To

Heat things up

Preheat your oven to 200°C (about 400°F). I usually let it run hot for a few extra minutes just to make sure the temperature’s nice and even by the time the bombs go in.

Roll and slice

Roll out your pizza dough on a floured counter until it’s even, about ½ cm thick. Then cut it into squares.. maybe around 10 x 10cm, but don’t stress if they’re wobbly. Wobbly works.

Add your treasures

Place a generous pinch of shredded mozzarella into the center of each dough square, then a teaspoon-size bit of bacon. Cheese first, then bacon. (Always cheese first—it kind of cushions the bacon.)

Pinch and seal

Fold the corners of the dough toward the center and pinch them closed tightly with your fingers. Then roll gently in your palms until it becomes a somewhat tidy ball. Imperfect joins will leak cheese—and that’s okay. Honestly, those are the bites people fight over.

Dress them up

Place the sealed bombs on a parchment-lined baking tray. Brush each one generously with the beaten egg, then sprinkle a little garlic powder and Italian seasoning over the tops.

Into the oven they go

Bake for 15 to 18 minutes, or until the tops are richly golden and you can see tiny strands of cheese starting to peek through the seams.

Let them rest (if you can manage)

Cool for 3 to 5 minutes on the tray before serving. It helps the filling settle just a bit. Also – molten cheese burns tongues, as I’ve learned more than once.

Good to Know

• If you overfill them, they’ll ooze in the oven. But the messy ones… they still taste wonderful.
• No egg for the wash? A little milk works, too, or even a swipe of melted butter.
• You can totally freeze them before baking—they turn out best when baked straight from thawed, not frozen solid.

Serving Ideas

• Serve with a bowl of warm marinara for dipping, or ranch if you’re leaning indulgent
• Add a salad for balance—a lemony arugula one goes unexpectedly well
• They’re perfect on grazing boards next to olives, figs, and a few slices of prosciutto

Top Tricks

• Let your dough rest out of the fridge for 20 minutes before rolling—it makes it way easier to handle
• If you’re short on time, cut everything smaller and call them “mini” pizza bombs – no one complains.

Frequently Asked Questions

Can I make bacon pizza bombs in advance?

Yes. You can assemble them a few hours ahead and keep them chilled until you’re ready to bake. Bake just before serving for the best texture.

What if I don’t eat pork?

You can easily swap in turkey bacon, plant-based bacon, or even roasted mushrooms for that same savory vibe. Just cook them first before sealing into the dough.

Do I have to use mozzarella?

Not at all. Fontina or provolone work beautifully, or even a little mix of cheddar and cream cheese if you like a tangier, stretchier filling.

Can I skip the egg wash?

You can, but the tops might bake up a little dull. Brushing with milk or butter adds a bit of that golden sheen too.