There is a well-known high street pizza chain that is almost as famous for their dough balls as they are for their pizza. These make a great starter or are a perfect way to use up some pizza dough.
Tip: You can make double the garlic butter, roll it into a log, wrap it and freeze it for up to 1 month.
A recipe from Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin.
325g (11oz) strong white flour
7g (1/8oz) sachet fast action dried yeast
2 tbsp olive oil, plus extra for greasing
2 tsp salt
250ml (9fl oz) warm water
baking tray, greased
FOR THE GARLIC BUTTER
125g (4½oz) butter, softened
3 garlic cloves, crushed
handful of flat leaf parsley, finely chopped (optional)
Place the flour in a large mixing bowl, then add the yeast to one side of the bowl and the olive oil and salt to the other side of the bowl. Stir in the warm water, a little bit at a time, until a soft dough is formed. Turn it out onto a lightly floured work surface and knead for 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with clingfilm. Leave in a warm place for 30–60 minutes, or until it has doubled in size.
Meanwhile, mix the butter, garlic, salt to taste and parsley in a small bowl until well combined. Keep as a firm butter for dipping your dough balls into or melt the garlic butter for brushing over the dough balls.
Once your dough has doubled in size, punch the air out of the dough. On a lightly floured surface, knead it a couple of times. Divide into 20 balls, each roughly the size of a 50p coin. Place the dough balls onto the greased baking tray. Cover with clingfilm and leave to prove in a warm place for 30 minutes.
Preheat the oven to 220°C (200°C fan/425°F/Gas 7).
Bake the dough balls for 15–18 minutes until risen and golden brown. Serve hot.
This article originally appeared on House & Garden UK