Caprese Pizza Bombs

Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.

Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.

¬†Caprese Pizza Bombs bring back a huge nostalgia factor for me from childhood…no not because my mom would roll out fresh pizza dough and make these delicious bites for me, but because I had those frozen handheld pizza pockets filled with nuclear hot pepperoni.

These¬†Caprese Pizza Bombs are a bit more refined and have some more grown up flavors, but you don’t lose that amazing bite where the cheese stretches out for a mile and they win HANDS DOWN in flavor because hey, fresh¬†mozzarella wins by a mile over processed mozzarella (were the other ones¬†even real mozzarella?).

These Caprese Pizza Bombs are brought to you by the kind folks over at Stella Cheese whose Fresh Mozzarella shines pretty bright in this recipe.
[brid autoplay=”true” video=”454097″ player=”19072″ title=”Caprese Pizza Bombs” description=”Caprese Pizza Bombs” duration=”60″ uploaddate=”2019-08-22 13:17:47″ thumbnailurl=”//cdn.brid.tv/live/partners/14572/thumb/454097_t_1566479664.png”]
Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.

Plus, I think it is worth noting that when you tear into your Caprese Pizza Bombs the stretchy cheese shot is…. Ah-Mazing…¬†Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.

¬†Wait, that isn’t enough of a closeup…. how about this?¬†Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.¬†The easiest part of this recipe is using a pre-made pizza dough for the Caprese Pizza Bombs. Looking all over the internet and on Pinterest I also noticed that people were using other pre-made biscuit and pizza dough in the cans that you’d find near the refrigerated cookie dough. You can totally use those in a pinch too, but I promise buttery pizza dough crust is going to be a great flavor if you can find some readily available or you would like to make your own.

The difference between using fresh mozzarella vs. the shredded bagged kind is also pretty night and day. The fresh has a delicate flavor that melts amazingly. You’ll notice the difference in flavors immediately.

Looking for some alternate flavors for your Caprese Pizza Bombs? You can swap out any pizza toppings you love! And if you would like to make them ahead of time and bake them off later just stop at the step where you would add the butter and freeze them on a baking sheet. When you are ready to bake them off, I would put them on a cookie sheet and let them thaw for an hour in the fridge before baking. Or if you bake them you can freeze them after baking, but they’ll never be as amazing as when they were originally baked.

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Caprese Pizza Bombs

Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.
Yield 18
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 fresh pizza dough
  • 1 ball of Stella Fresh Mozzarella Cheese , cut into 18 cubes
  • 10 basil leaves , julienned finely or chopped
  • 20 grape tomatoes sliced
  • 2 tablespoons butter , melted

Instructions

  • Pre-heat oven to 400 degrees.
  • Portion the dough into 18 small balls and roll out into 4 inch circles.
  • Put a cube of Stella Fresh Mozzarella Cheese in the middle of the dough, add a few shreds of basil and 3-4 slices of cherry tomatoes.
  • Gather the edges of the dough, try to keep excess air out of it and pinch it together making a good seal.
  • When all 18 are ready, brush on the melted butter and bake for 12-15 minutes or until browned.

Nutrition

Calories: 68kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 2mg | Iron: 0.6mg
Keyword: Caprese Pizza Bombs, mozzarella bombs

Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.

This post was sponsored by Stella Cheese, but all opinions are my own.

Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.
Caprese Pizza Bombs are a quick, fun treat or appetizer with fresh mozzarella, basil and cherry tomatoes. Plus the stretchy cheese factor is amazing.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Ooooh my goodness!! These look fantastic! Totally trying these with this cheese. I have some leftover from the salad I made ūüôā

  2. Oh my goodness, SO MUCH YES for these! That cheese, OMG! I would totally eat a whole batch of these, no shame!

  3. You had me at “caprese”! I love anything with that flavor profile and this looks to be no exception. Yum!

  4. Oooh – loving that cheesy stretch! I can almost smell that delicious aroma, I wish there was smell-a-vision! Homemade bread and rolls are he BEST!

  5. That cheese though! These pizza bombs look insanely delicious! Like, pure comfort food!

  6. That stretchy cheese is pretty amazing. I love fresh mozzarella…so much more flavorful than that icky shredded stuff.

  7. I’d never had fresh mozzarella until I was in college and now I’ll never go back! It’s so much creamier!

  8. I love little doughy balls filled with cheese. This was love at first sight. Now, I have to make some, but I may be waiting a while. We are supposed to get into triple digits again. I don’t think I want to turn on my oven. Guess I will have to bookmark the recipe for the next cool spell. Do you think this would work if I used chopped roma tomatoes in place of the grape ones?

    1. yes! absolutely. Roma’s aren’t super juicy so you won’t have a lot of liquid looking to escape. And yes, HEATWAVE!!