Ingredients
- mozzarella block 150g, cut into 1cm cubes
PIZZA DOUGH
- fast action yeast 2 tsp
- olive oil
- strong white bread flour 500g, plus more for dusting
- fine salt 1tsp
HERB BUTTER
- unsalted butter 100g
- garlic 2 cloves, crushed
- flat-leaf parsley, rosemary and basil 1 tbsp, of each, finely chopped
TOMATO DIP
- garlic 1 clove, sliced
- passata 200g
- red wine vinegar 1/2 tsp
- chilli flakes
- basil leaves a few, chopped, plus a little more to serve
Method
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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.
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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.
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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).
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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.
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 545
- Fat 23.6g
- Saturates 12.9g
- Carbs 65g
- Sugars 2.1g
- Fibre 3.3g
- Protein 16.4g
- Salt 1.1g