John Myers
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Bolognese Pizza Bomb
The perfect bolognese pizza bomb recipe with a picture and simple step-by-step instructions.
For the dough:
- 250 g Flour
- 0,5 tsp Sea salt, ground
- 0,5 packet Dry yeast
- 0,5 tsp Sugar
- 1 tbsp Olive oil
- 160 ml Water, lukewarm
For the filling:
- 2 tbsp Olive oil
- 1 Onion, small
- 2 Garlic cloves
- 250 g Minced meat
- 0,5 tsp Sea-Salt
- 0,25 tsp Black pepper, freshly ground
- 0,25 tsp Chili powder
- 0,25 tsp Garlic granules
- 1 Zuchini, small
- 1 Carrot, small
- 1 tbsp Flour
- 50 ml White wine
- 150 ml Water
- 100 g Tomato paste
- 0,25 tsp Sugar
- 125 g Buffalo mozzarella
For the sauce:
- 1 tbsp Olive oil
- 125 g Pork belly
- 50 ml Water
- 200 g Cream
- 2 Hands full Parmesan, freshly grated
- 4 Egg yolk
- 0,5 tsp Sea-Salt
- 0,25 tsp Black pepper, freshly ground
- 20 g Flour
- 20 g Butter
- Heat up the oven to 80 ° C fan-assisted air. Pour the water into a vessel and stir in the sugar, olive oil and yeast. Then let it rest for a few minutes. During this time you can sift the flour and sea salt into a large bowl. Then you press a hollow in the middle and pour the water mixture into it. Carefully stir the mixture with a hand mixer. You go from the inside to the outside until a sticky lump has formed. Now knead in the remaining flour with your hands until the dough is smooth and pliable.
- Dust the dumpling all over with flour and place in the bowl covered with a damp cloth in the oven. Let it rest in about half an hour, then it should have assumed about twice its volume.
- In the meantime you can prepare the filling. To do this, knead the ground beef with salt, pepper, chili powder and garlic granules. Heat the olive oil in a pan and fry the minced beef in it and chop it until it is “crumbly”. Add the onion, the zucchini, the carrot and then the garlic, let brown lightly. Add the flour and deglaze with the wine. Then add the water and sugar, stir and then stir in the tomato paste. Afterwards, season the whole thing again with salt, pepper etc. to taste and set aside to cool. Now just cut the mozzarella into 10 equal pieces and lie down ready to hand. Now you can knock off the dough. I. E. you press and knead it so that the air escapes. Then you form 10 balls of the same size, which you then press flat.
- Heat the deep fryer to 180 ° C.
- For filling, take a flat sheet of dough and place it in the hollow of the hand. If necessary, pull the flatbread a little longer. Then you top it with 2 tablespoons of Bolognese sauce and the buffalo mozzarella and possibly a pinch of salt. Make sure that the sauce does not get to the edges. To close, press the edges up and against each other. Then you carefully shape a ball out of the filled mass by rolling the dough in a circle on a floured surface.
- Always carefully strain two balls into the hot fat and deep-fry until golden. Turn once and twice. While the remaining balls are being fried, keep the finished pizza bombs warm in the oven at around 50 ° C.
- The sauce can be prepared while the pizza balls are being fried. Fry the bacon with the olive oil in a pan until crispy and deglaze with the water. Take the pan off the stove. While the bacon is frying, mix the cream, egg yolks, salt, pepper and Parmesan and stir everything well. When the bacon has cooled slightly, stir in the cream mixture quickly. Then heat the whole thing again over a medium flame, stirring constantly. Remember that the sauce must no longer boil. If the sauce is too runny, stir in the butter and flour ball and heat it up again.
- Serve the pizza bombs on a saucepan and garnish with basil leaves or a tomato slice or similar.
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