Golden brown and brushed with herb oil, Eddie's one-handed Pizza Bombs are easy to eat and packed with flavor.Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2IggpAoWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bacon-Cheese Pizza BombsRECIPE COURTESY OF EDDIE JACKSONLevel: EasyTotal: 1 hr 30 min (includes cooling time)Active: 1 hr 15 minYield: 16 piecesIngredients1/2 cup extra-virgin olive oil1 tablespoon finely chopped fresh rosemary 1 tablespoon fresh thyme leaves 1 teaspoon red pepper flakes, plus additional for seasoning 3 cloves garlic, grated1 tablespoon finely chopped fresh parsley Kosher salt 4 slices thick-cut bacon All-purpose flour, for dusting 2 pounds pizza dough, divided into sixteen 2-inch balls weighing 2 ounces each 4 teaspoons tomato paste 16 basil leaves 12 ounces fresh mozzarella, cut into 1/4-inch cubes Marinara sauce, warmed, for serving DirectionsSpecial equipment: a pizza stone and a metal skewerPlace a pizza stone on the center rack of the oven and preheat the oven to 500 degrees F. Line a baking sheet with parchment paper and place it on top of the pizza stone.In a small skillet or pot, warm the olive oil over medium heat until very warm to the touch. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season to taste with salt.In a medium skillet over medium-low heat, cook the bacon until crispy, turning occasionally, about 10 minutes. Drain on a paper towel-lined plate, then crumble.Lightly dust a work surface with flour. Flatten and shape each piece of dough into a 3 1/2-inch round.Spread 1/4 teaspoon tomato paste in the center of a round, leaving a small border around the edge.Tear a basil leaf into pieces and add to the center, along with about 1 teaspoon of bacon. Top with 3/4-ounce (about 1 heaping tablespoon) mozzarella. Sprinkle with a pinch of salt and some red pepper flakes. Very lightly brush the circumference of the dough with water. Bring the edges of the round towards the center, lightly pleating to form a tight enclosure, and pinch to seal. Using a metal skewer dipped in flour, make a hole in the center of the dough to create a steam vent. Place on a sheet of parchment and repeat with the remaining dough and fillings. Remove the hot baking sheet from the oven, then transfer all the dough balls to the hot baking sheet, spacing them 2 inches apart. Brush them liberally with the herb oil.Transfer the baking sheet to the pizza stone and bake, 5 minutes. Rotate the pan and bake until golden brown, about 5 minutes more. Brush with herb oil and serve immediately with marina sauce and the remaining herb oil for dipping.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkBacon-Cheese Pizza Bombs | Food Networkhttps://youtu.be/f0VS0dQtNlg
