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Cheesy garlic dough balls
- Anna Glover
Published: October 19, 2016 at 2:01 PM
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Serves 6 as a snack
Easy
Total time: 1 hr
+ proving
A star rating of 5 out of 5.3 ratingsRate
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Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party
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Ingredients
Nutrition
-
150g mozzarella block
cut into 1cm cubes
PIZZA DOUGH
-
2 tsp fast action yeast
-
2 tbsp olive oil
-
500g strong white bread flour
plus more for dusting
-
1 tsp fine salt
HERB BUTTER
-
100g unsalted butter
-
2 cloves garlic
crushed
-
1 tbsp each of flat-leaf parsley, rosemary and basil
finely chopped
TOMATO DIP
-
1 clove garlic
sliced
-
200g passata
-
½ tsp red wine vinegar
-
pinch chilli flakes
-
a few basil leaves
chopped, plus a little more to serve
Nutrition: per serving
- kcal545
- fat23.6g
- saturates12.9g
- carbs65g
- sugars2.1g
- fibre3.3g
- protein16.4g
- salt1.1g
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Method
-
step 1
Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
-
step 2
Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
-
step 3
Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
-
step 4
Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
-
step 5
Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
-
step 6
Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
-
step 7
For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
-
step 8
Uncover the dough and brush the dough balls with 2/3 of the garlic butter. Bake for 20 minutes until golden and puffed.
-
step 9
Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.
Feeling like pizza now? Check our Best ever pizza recipes
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.3 ratings
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