Carbs Recipes Starters

Baked Dough Balls

Hot out of the oven, these basil pesto and ricotta cheese dough balls are simply irresistible.

Recipe by Sophia Cheng, product and quality manager at PizzaExpress.

*Featured in Crave’s Issue 77, October 2016


3 hours; 30 minutes

(Serves 2)

Dried yeast (8g)
Sugar (1 tbsp)
Warm water (150ml)
Bread flour (225g)
Extra virgin olive oil (3 tbsp)
Salt (1 1⁄2 tsp)

Ricotta cheese (20g)
Basil pesto (20g)

Rocket leaves (5g)


1. Prepare the dough

  • In a large bowl, stir together the yeast, sugar and warm water, and set aside for 15 minutes. Add the flour, olive oil and salt.
  • Mix by hand to form a large dough ball.
  • Remove from the bowl and knead: take the far edge of the dough and roll backwards, pressing down with your palm. Repeat continuously until smooth and lump-free.

2. Divide into balls and rest

  • Split the dough into pieces the size of a table-tennis ball. Place onto a large plate and cover with a damp cloth.
  • Leave to prove in a warm area of the kitchen for about three hours until they double in size.

3. Flatten the dough

  • Using a rolling pin, flatten each dough ball into a rectangle 20cm x 10cm.

4. Pipe the basil pesto and cheese fillings

  • Fill one piping bag with cheese and another with basil pesto.
  • Pipe each piece of dough with the cheese and basil pesto.
  • Gently fold and roll the dough to form a long roll. Cut into six equal pieces.

5. Bake the dough balls

  • Place the pieces onto a non-stick baking tray and bake for 10 to 15 minutes at 200°C or until golden brown.
  • Garnish with rocket leaves and serve.

You Might Also Like