Homemade pan pizza with herby garlic doughballs recipe

Method

1. To make the dough, mix together the flour, yeast, salt, olive oil and 375ml of water. Bring together in the bowl until fully combined and forms a rough ball. Cover with clingfilm and leave at room temp for 12–24 hours.
2. An hour before you want to eat, divide the dough into 2 uneven balls, ⅓ of the dough for the pizza, ⅔ of the dough for the doughballs. Cover both balls with plastic wrap and let rise for an hour.
3. To make the marinara sauce, place all ingredients into a saucepan. Bring to a simmer over a low heat and cook gently for about 45 minutes until reduced, thick, and glossy.
4. Remove the onion and garlic pieces. Season to taste with salt and pepper.
5. To make the doughballs, start by preheating the oven to gas 7, 220˚C, fan 200˚C.
6. Place the softened butter, coriander, parsley, chives, and garlic into a food processor and blitz until finely chopped and vibrant green. Spread the herby butter onto a sheet of greaseproof paper, top with another sheet, and use a rolling pin to roll it out flat like a thin sheet. Pop it flat into the freezer until needed.
7. Take the larger dough ball, divide into 12 smaller balls. Flatten each ball and place a mozzarella square in the middle then fold the dough around and roll into a ball.
8. Arrange the doughballs on a lined baking tray and brush them with 1 tbsp of melted butter (or a scrap from your herby butter batch). Bake for 25 minutes until golden brown.
9. Remove the tray from the oven. Take the herby butter sheet out of the freezer, peel off the top layer of paper, and flip the cold butter sheet directly onto the hot doughballs. Return to the oven for 3 minutes until the herby garlic butter is completely melted, glossy, and pooling around the hot doughballs.
10. Now you can make the dips. While the dough balls are in the oven, make the garlic and herb dip. Warm the olive oil in a small saucepan over low heat. Add the chopped garlic and cook gently for 5 minutes until soft and golden (don't let it burn). Remove from the heat and let cool completely. Pour the cooled garlic and oil into a blender with the mayonnaise, soured cream, and vinegar. Blitz until smooth, stir in the fresh herbs, and season to taste.
11. Make the hot honey by combining the honey and chilli flakes in a microwave-safe bowl. Microwave on high for 1 minute until warm and infused. Or add both the honey and chilli to a pan and heat over a gentle heat for 5 mins or until starting to bubble.
12. To make the pizza, preheat your oven's grill to its absolute highest setting. Place a large cast-iron skillet on the stovetop over high heat until it is screaming hot.
13. Working quickly, stretch and shape your remaining dough ball out to match the size of your hot skillet. Carefully drop the dough into the dry, hot pan. Spoon the marinara sauce across the base then scatter the grated pecorino over the crusts and sauce.
14. Let it cook on the stovetop for 2 minutes until the bottom begins to brown and the dough puffs up. Carefully transfer the whole skillet under the hot grill for 5 minutes until the crust is beautifully charred, golden, and crisp.
15. Slide the pizza out of the skillet onto a cutting board. Tear the burrata over the hot pizza, drizzle with the pesto, add the artichokes and thyme and scatter the lemon zest and pecorino over the top, and slice immediately.

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• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.