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Tear & share garlic tarragon doughballs

Tear & share garlic tarragon doughballs

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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  • Serves8
  • CourseSide
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


1,110kJ/ 266kcals



Saturated Fat












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