Recently when making pizza I decided that I’d also like some dough balls à la Pizza Express. I doubled my pizza base recipe, planning to just make plain dough balls. However, when I laid eyes on the vegan cheese in my fridge, I decided cheese on only the pizza wasn’t enough – I needed cheese filled dough balls!
The cheese filled dough balls taste great dipped in vegan garlic butter (you can make your own by mixing vegan butter, crushed garlic and seasoning to taste) alongside pizza, pasta or even just a salad. Although they are best eaten hot to get that oozing cheese satisfaction, I can confirm they also taste great cold the next day if you have any leftovers!
Ingredients for cheese filled dough balls
250g strong white bread flour
7g sachet of fast action dried yeast
1 teaspoon of salt
A splash of olive oil
160ml of warm water
50g of vegan cheese (I used the Sainsbury’s free from cheddar alternative)
1 teaspoon of garlic powder
Makes: 16 cheese filled dough balls
How to make cheese filled dough balls
1. Add the strong white bread flour, fast action dried yeast and salt to a large bowl, and mix to combine. Pour in the olive oil and then slowly add the warm water, mixing as you pour.
2. Put the dough on a floured surface and knead for 10 minutes. When you’ve done this, place the dough into an oiled bowl, cover with a clean tea towel and leave for one hour.
3. Cut the vegan cheese into 16 equal pieces. Once the hour is up, separate the dough into 16 equal pieces. Press a piece of vegan cheese into the centre of each piece of dough, and roll into a ball, making sure the cheese is completely covered by the dough.
4. Place the teaspoon of garlic powder onto a small plate. Dip each dough ball into lightly, and then roll again to distribute the garlic powder.
5. Line two baking trays and place the cheese filled dough balls onto the trays. Bake for 20 minutes at 175 degrees celcius.
6. Serve hot with pizza, pasta or a salad.