Tear & share garlic tarragon doughballs

Name: Tear & share garlic tarragon doughballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 5 tbsp olive oil; 220 g defrosted balls of Northern Dough Co. Original Pizza Dough; 1 tsp grated mozzarella; 25 g pack flat leaf parsley, leaves only; 20 g pack tarragon, leaves only; ½ unwaxed lemon, zest; 4 clove/s garlic, crushed; 350 g tub Waitrose Cherry Tomato & Basil Sauce

No kneading or proving is needed here thanks to the ready-made dough. Switch the soft herbs for whatever you have to hand, then wait for the plaudits to roll in.

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Vegetarian

Serves8
CourseSide
Prepare25 mins
Cook30 mins
Total time55 mins

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Ingredients

5 tbsp olive oil
2 x 220g defrosted balls of Northern Dough Co. Original Pizza Dough
1 tsp grated mozzarella
¼ x 25g pack flat leaf parsley, leaves only
¼ x 20g pack tarragon, leaves only
½ unwaxed lemon, zest
4 clove/s garlic, crushed
½ x 350g tub Waitrose Cherry Tomato & Basil Sauce

Method

Preheat the oven to 180°C, gas mark 4. Grease a 20cm round tin with a little olive oil. Divide the two balls of pizza dough into 16 even balls (8 from each larger ball). Flatten each ball into a disc and spoon about 1 tsp grated mozzarella onto each. Enclose the cheese in the dough and roll back into a ball. Arrange the balls in the tin, leaving a little space between each to puff up in the oven.
Roughly chop the leaves from the parsley and tarragon, then put in a bowl with 5 tbsp olive oil, the lemon zest and crushed garlic cloves; season and mix. Brush ½ this oil over the dough balls and bake for 25-30 minutes until golden and cooked through.
Meanwhile, heat the tomato sauce in a pan over a medium heat until piping hot, then pour into a small bowl. Once cooked, brush the doughballs with the remaining herby oil and serve with the tomato sauce.