Pizza Bomba is basically fried pizza balls. It’s nothing that it would have ever occurred to me to try at home, had Jamie Oliver not suggested it. Pizza Bomba was also the occasion for a real come to Jesus talk between me and my daughter when she started complaining about dinner. It ran something like this:
“Do you know what liver is? Of course you don’t because I’ve never served it to you. Liver is like beef, but drier, and greyer, and served with a pile of onions on top. I can assure you that you would hate to eat it. When I was your age, I ate liver and onions probably twice a month, because that was what was for dinner. Sometimes it was even served with Brussels Sprouts. Now what I have served you tonight is nothing like liver. It is fried pizza balls. Complaining about it is absolutely beyond the pale. If you cannot find some way to sit there and enjoy your fried pizza, then we’re going to start having some real problems, because frankly, it’s not going to ever get much better than this.”
She wisely chose to eat the bombas.
Bombas are a recipe in Jamie at Home, but are really more like a technique. Cut up pizza dough into rounds, let rest, and then flatten to about a 4 inch circle. Fill them (with mostly dry filling), close them up into a ball, and fry for about 5 mins. Mine had mozzarella, tomato and basil in them along with a bit of sauce.
I cut the dough, and rolled it by hand into little boules. Let it rest for 20 mins or so, and you are ready to take a pin and roll it out. If you don’t know how to make a proper roll, the best way to learn is as follows – quit your job and get hired to work the bench at a real bakery. After three months or so of waking up for your shift at 2am and making 400 rolls per morning, you will probably have the technique down, and be able to churn out rolls using both hands faster than you ever imagined could be. If this seems unreasonable, you can also make do by just sort of squishing the dough into a circle and calling it good enough. And unless you are trying to take professional-grade pictures of the balls, or trying out for the Next Food Network Star, it will be fine.
When done frying, the bombas will be as hot as molten lava, so wait a bit before serving them to anyone you care about. Resist the urge to bite into one straight away. You will only be sorry. After ten minutes or so, they will happily go to the table in a puddle of marinara. Yum.