Mushroom dough balls with garlic & chive oil
Who doesn’t love a dough ball? Stuffed with a garlicky mushroom filling, these are a verygrown-up take on an already delicious classic.
- Prepare30 mins
- Cook35 mins
- Total time1 hr 5 mins
- 3 tbsp olive oil, plus extra for brushing
- 200g baby chestnut mushrooms, finely chopped
- 2 clove/s garlic, crushed
- 1 tbsp Geo Watkins Mushroom Ketchup, plus 1 tsp
- ¼ x 20g chives, finely chopped
- 2 x 220g The Northern Dough Co Original Pizza Dough, defrosted
Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp oil in a large frying pan over a high heat. Add the mushrooms and cook, stirring, for 5 minutes, or until cooked through and any water has evaporated. Add ½ of the garlic and cook for 1 more minute, stirring. Stir in 1 tbsp mushroom ketchup and ½ of the chives, season if needed, and cool completely.
Divide each ball of pizza dough into 8 even balls (a total of 16 balls). Using the palm of your hand, flatten each ball into a 7cm-diameter disc and spoon about 1 heaped tsp of the mushroom mixture into the centre. Lift the sides of the discs up to enclose the filling and pinch the dough to seal. Roll back into a ball.
Arrange the balls on a lined baking tray, leaving space between each. Brush lightly with oil and bake for 20-25 minutes until golden, cooked through and piping hot.
Meanwhile, combine the remaining garlic, chives, oil and mushroom ketchup. Brush over the cooked dough balls as they come out of the oven. Serve warm.
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