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;-)
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
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.