Dough Balls “Pizza Express Style”

Here is my take on the classic Pizza Express appetizer of baked dough balls with pesto, and garlic butter.

Ingredients

• For the Pizza Dough
• 325g strong white flour
• 3 tbsp olive oil
• 1/2 tsp salt
• 4g dried yeast
• 175ml tepid (warm) water
• For the Basil Pesto
• 1/2 clove of garlic
• small handful of fresh basil
• small handful of fresh parsley
• 6 tbsp olive oil
• For the Sun-Dried Tomato Pesto
• 1/2 clove of garlic
• 3 tbsp sun-dried tomatoes
• small handful of fresh parsley
• 6 tbsp of sun-dried tomato oil
• For the Garlic Butter
• 5 tbsp of unsalted butter
• 1/2 clove of garlic (crushed)
• cracked black pepper

Method

Step 1

First make the pizza dough by combining the flour, yeast and salt together in a mixing bowl. Mix well and stir in the olive oil. Slowly add the tepid water and mix again to form a soft dough. Turn the dough out on to a floured table and gently knead for 2-3 minutes, until smooth and elastic. Once the dough has found a shape, place it into another bowl and cover with a damp tea towel. Leave to prove (rise) for about 1 hour, until doubled in size.

Step 2

When the dough has risen, knock it back by hitting it with the back of your fist. Knead again until smooth and divide the dough into small balls. Set aside for another 15-20 minutes to prove again.

Step 3

Meanwhile, make the 2 pesto's. In a food processor combine the basil, garlic, parsley and olive oil and season with a little rock salt and cracked black pepper. Blend until smooth and transfer to individual pots or ramekins.

Step 4

The same process applies for the sun-dried tomato pesto. Combine the sun-dried tomatoes, garlic, parsley and tomato oil and season. Blend until smooth and transfer to the ramekins.

Step 5

For the garlic butter, crush the garlic until it's very fine and mix well into the butter. Transfer to the ramekins and sprinkle some cracked black pepper over the top.

Step 6

Preheat the oven to its highest setting. Bake the dough balls in the oven on a baking tray for around 7 minutes, until the bases are crisp and golden-brown around the edges. Remove from the oven and drizzle in a little garlic infused oil or olive oil. Serve hot with the 3 dips.