Pizza Cannonballs

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FOR THE SAUCE
Combine all ingredients in a sauce pan. Stir together, taste, adjust seasoning as you like it. Heat to a boil, then drop the heat and let it simmer while you prep the dough.

FOR THE DOUGH
Combine yeast, warm water, and sugar in a bowl. Let it sit for about ten minutes till it starts to bubble with yeastiness. Stir in the flour one cup at a time till the mixture gets thick and doughy. Knead by hand, adding flour as needed for stickiness, for about five minutes. Set aside, covered, in a warm place to rise for at least ten minutes.

CANNONBALL ASSEMBLY
Preheat oven to 375 degrees.

If you’re using the bite-size mozzarella balls, fish them out of their watery packaging, rinse and pat dry. If you’re using one big hunk of fresh mozzarella, dice it up into half-inch cubes.

Roll out the dough flat, to about 1/8-1/4 inch thickness. Slice into squares, about 3-4 inches to a side (a pizza cutter is best for this).

On each square, in the center, place a dollop of sauce. Then place a slice of pepperoni, a piece of cheese, and another pepperoni slice.

Fold up the corners of the dough over the pepperoni and cheese. Twist the corners together, and pinch the seams closed. You have a cannonball!

Use a baking sheet or pizza pan; brush it all over with olive oil. Place each ball seam-side-down on the pan. Brush each ball with olive oil and sprinkle with garlic salt.

Bake for 30 minutes or so—keep an eye on them. The cheese really wants to pop out during cooking.

Serve piping hot with extra sauce for dipping.