Moorish Sharpham Garlic and Chive Stuffed Dough Balls - perfect for sharing, game nights, at the side of pizza, or all to yourself if you're feeling really gluttonous! This recipe makes 24 dough balls.
Simple pizza dough:
325ml of lukewarm water
7g Allison’s Easy Bake Yeast
2 tbsp olive oil
1 tsp fine sea salt
½ tbsp golden caster sugar
500g Wessex Mills Pasta and Pizza Flour
Dough balls:
400g Sharpham Rustic Garlic and Chive
50ml olive oil for brushing
Semolina for dusting
Marinara:
½ tbsp olive oil
¼ onion, finely chopped
12 mixed olives, chopped
400g can of Mr Organic’s Italian Chopped Tomatoes
1 tbsp Belazu Balsamic Vinegar of Modena
1 tsp Italian mixed herbs
1 tsp Billington’s Golden Caster Sugar
3 to 5 fresh basil leaves, torn
Mix the yeast, sugar and oil into 325ml of lukewarm water and leave until the yeast starts to bubble.
While the yeast is developing, sieve the flour and salt into a mixing bowl and make a well. when the yeast is bubbling pour into the well.
Bring the flour in gradually from the sides using a fork, moving it into the liquid. Keep mixing until it comes together. You can now either use a dough hook on your kitchen aid to knead or, with clean, flour-dusted hands, knead on a clean surface until you have a smooth, springy dough. Add extra flour as needed.
Once you’re happy with your dough, place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Cut your Sharpham Rustic Garlic and Chive into cubes.
After the dough has risen, with flour-dusted hands, knock back the dough and gently knead a few times.
Oil and line a baking sheet with baking parchment.
Cut your dough into 20g chucks and flatten into disks. Place a cube of cheese on top of the disk, fold the dough around the cheese and then roll into a ball.
Preheat oven to 180ºC/160ºC fan/gas mark 4.
Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the prepared baking sheet. Cover with a clean tea towel and leave somewhere warm to rise for half an hour. The dough balls should be slightly touching after proofing.
Brush your risen balls with olive oil and dust with semolina and bake for 30 minutes or until golden.
While your dough balls are baking, make your marinara. Sauté onion in olive oil for a few minutes until soft. Add the rest of the ingredients except the basil and leave to simmer and reduce for about 20 minutes.
Remove dough balls and leave to cool for a bit.
Add your torn basil to the marinara and transfer to a bowl for dipping. Place the bowl of marinara on a plate, surrounding it will dough balls and serve!
Simple pizza dough:
325ml of lukewarm water
7g Allison’s Easy Bake Yeast
2 tbsp olive oil
1 tsp fine sea salt
½ tbsp golden caster sugar
500g Wessex Mills Pasta and Pizza Flour
Dough balls:
400g Sharpham Rustic Garlic and Chive
50ml olive oil for brushing
Semolina for dusting
Marinara:
½ tbsp olive oil
¼ onion, finely chopped
12 mixed olives, chopped
400g can of Mr Organic’s Italian Chopped Tomatoes
1 tbsp Belazu Balsamic Vinegar of Modena
1 tsp Italian mixed herbs
1 tsp Billington’s Golden Caster Sugar
3 to 5 fresh basil leaves, torn
Mix the yeast, sugar and oil into 325ml of lukewarm water and leave until the yeast starts to bubble.
While the yeast is developing, sieve the flour and salt into a mixing bowl and make a well. when the yeast is bubbling pour into the well.
Bring the flour in gradually from the sides using a fork, moving it into the liquid. Keep mixing until it comes together. You can now either use a dough hook on your kitchen aid to knead or, with clean, flour-dusted hands, knead on a clean surface until you have a smooth, springy dough. Add extra flour as needed.
Once you’re happy with your dough, place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Cut your Sharpham Rustic Garlic and Chive into cubes.
After the dough has risen, with flour-dusted hands, knock back the dough and gently knead a few times.
Oil and line a baking sheet with baking parchment.
Cut your dough into 20g chucks and flatten into disks. Place a cube of cheese on top of the disk, fold the dough around the cheese and then roll into a ball.
Preheat oven to 180ºC/160ºC fan/gas mark 4.
Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the prepared baking sheet. Cover with a clean tea towel and leave somewhere warm to rise for half an hour. The dough balls should be slightly touching after proofing.
Brush your risen balls with olive oil and dust with semolina and bake for 30 minutes or until golden.
While your dough balls are baking, make your marinara. Sauté onion in olive oil for a few minutes until soft. Add the rest of the ingredients except the basil and leave to simmer and reduce for about 20 minutes.
Remove dough balls and leave to cool for a bit.
Add your torn basil to the marinara and transfer to a bowl for dipping. Place the bowl of marinara on a plate, surrounding it will dough balls and serve!