Big Game Pizza Ball Food

'SLICE' OF PIZZA

Steps:

• For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.)
• For the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Oil a large baking sheet.
• Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the "crust" end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni.
• Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Serve immediately.

PIZZA BALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Italian sausage, baking mix, green bell pepper, yellow onion, mozzarella cheese and pizza sauce. Gradually stir in water until the mixture is a workable consistency. Roll into 1 inch balls.
• Arrange pizza balls on the baking sheet. Bake in the preheated oven 20 minutes, or until lightly browned. Serve hot.