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Ingredients

Doughballs

  • 350g strong white flour
  • 7g fast action yeast
  • 2 tbsp olive oil
  • 250 ml water
  • 1 tsp salt
  • 1 egg, beaten

Tomato & Basil Sauce

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 x 400g chopped tomtoes
  • 1 tbsp tomato puree
  • 1 tbsp fresh basil, chopped
  • Pinch of sugar
  • 75g Cheddar cheese, diced into 12 cubes
  • 100g mozzarella cut into 6 slices
  • Bunch of fresh basil for decoration

Method

  1. Measure the flour, yeast, oil , water and salt into a large bowl. Mix together to form a dough. Knead on a floured work surface for 5 minutes until smooth and shiny. Place in an oiled bowl, cover with clingfilm and leave to rise for 1 to 2 hours until doubled in size.  Preheat the oven to 200C Fan.
  2. Whilst the dough is rising make the sauce. Heat the oil in a saucepan . Add the onion and fry for 5 minutes. Add the  garlic and fry for 30 seconds. Add the tomatoes, tomato puree and sugar. Simmer for 10 minutes until reduced and thickened. Leave to cool.
  3. Knock back the dough on a work surface, then divide into 12 pieces. Roll into balls insert a cube of cheese inside each ball.
  4. Place on a baking sheet lined with non stick paper. Make a circle of dough balls leaving a small gap between each ball. Brush with beaten egg and bake for 20 to 25 minutes. Remove from the oven.
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