Oregano, Coriander and Parmesan Pizza Balls

The Baking Bug is growing stronger on me, despite the twice-weekly morning breakfast loaves, pizza dough as kitchen gift for friends and the compulsory teacakes for weekend. Lately just as the weather becomes more unpredictable and the viral bug is taking precedence of daily lives,  our diet automatically steer towards comfort food- oxtail soup on repeat and plenty of nutritious breads.

I am a soup person. I am also glad that the better half craves for soup so often, it feels so good to bring out my big pot and let whatever flavour that we fancy to simmer slowly on the stove as we carry on with our chores, and secretly hoping that lunch time is pronto. But when you make soups, you need to make something by the side too, and these days normal bread just don’t cut it anymore. Weekend meals usually equal to something fancier, a fare extraordinaire to impress the loved ones. Having said that, sometimes I don’t fancy the idea of toiling away in the kitchen so I use ‘shortcuts’..!

Pizza dough, but in fancier presentation this time round in the form of dinner rolls, or as I call them, Pizza Balls. I should really include ‘pizza dough’ in my last Kitchen Pantry post, as I really think some homemade dough ready in the freezer saves up a lot of time, and certainly a welcome treat on a rushed midweek meal. All you need to do is thaw the dough for around an hour minimum or leave it in the fridge the morning and it is as good as a freshly kneaded one;-)
I like the inclusion of herbs and cheese- they always form a wonderful marriage. Coriander was added for a bit of Asian twist, and they turned out superb and amazingly complements the Parmesan quite well. A lot of my friends out there are ‘yeast fiend’, preferring not to work with yeast, or a bit uncertain on how to use dry yeast. A little tip– this dough is very forgiving, and a teaspoon of instant yeast is all you need here. If you are a newbie on bread baking, this recipe is definitely for you.

Pizza dough is a versatile recipe that should be embraced more in the kitchen- they can be made into pizza balls, small bites, mini pizzas, empanadas, calzones, even bread sticks! And if egg-less and butter-less is your kinda thing, ok go on, it is eggless and butter-less:P

Pizza Balls with Oregano, Coriander and Parmesan

310 g bread flour
1 tbsp semolina
200 mls water
1 tsp instant yeast
1 tsp garlic powder
3 tbsp extra virgin olive oil
3/4 tsp salt
a pinch of sugar

Note: Semolina gives the added texture, and garlic powder can also be replaced by finely minced garlic

A small bunch of coriander leaves- chopped finely
Grated parmesan
2 tbsp dried oregano
1 clove garlic- minced

1. Prepare the dough. Mix all the ingredients listed except olive oil and knead using hand or dough hook on mixer.
2. Once the dough about to come together, drizzle in the olive oil and knead until smooth.
3. Leave to rise for around 1 hour or until doubles in bulk.
4. Punch down the air and using well oiled hands ( Extra virgin olive oil), divide dough into balls.
5. Flatten each ball and fill with coriander, a bit of minced garlic, liberal amount of parmesan and sprinkle of oregano.
6. Enclose the filling by forming ball and place the dough balls into a greased baking tray.
7. Let the dough balls sit for around 20 minutes and preheat the oven at 200C.
8. Brush the top with milk ( optional for softness) or olive oil ( for crusty top) and bake for around 15  minutes or until  golden brown.
9. Serve warm with soup, or as dinner rolls.


  1. says

    looks really yum… seriously, i was thinking of trying out pizza for weekend, as i will be stuck at home due to guests on friday… i know where to come back to… :)

  2. says

    My goodness, your pizza rolls look SUPER delicious. My kids and I will fight for the last piece, guaranteed! I’ve been (and still) hesitant to work with yeast… just a phobia I have. But when I can comfortably work with yeast, I really want to make these. They will appear every soup meal. :)

  3. says

    Who knew pizza balls could look so chic and lovely? I’m a soup person too – and aside from enjoying the rolls as they are, I’d love to use one to soak up the remnants of your cosy oxtail soup! According to the still-frozen ground outside, winter is sticking around for a while – lush soup and fluffy bread are still welcome guests. 😀

    • says

      @ Valerie: I miss the winter, can u believe that? yea I heard that march/ april is still wintry, I just wish I could snuggle all day long under the duvet and not needing to go to work!

  4. says

    Another lovely post…and I will try this recipe soon…I’ve been looking for a good pizza dough recipe for making an appetizer dish that’ been on my mind for a long time now…just waiting to finish settling into our new home.

  5. says

    Egg less. ..butterless!!! Excellent. Super keeper recipe. But just one query. Jehanne . We had a cooking session conducted by the pastry chefsof lulu group and he gave a tip of not keeping the dough made of instant yeast for the next day. Is it true. Not sure of the technical logic behind it thou…plz advice. .Thanks. .

    • says

      Hi Sona, so far I never had any problem with dough kept in the fridge overnight, in fact I usually premade my dough at least a day ahead ( in the fridge) and up to a week ( I keep in freezer).The only thing is I find that the dough needs to be thawed for for few hours, but yields similar result to fresh dough. Let me ask others who might know why isntant yeast can’t be kept overnight;-)

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