Gathering with friends and family this Easter and need something easy and delicious to serve. These dough balls and flavoured butters are the perfect things to serve! 

INGREDIENTS 

• X 4 Sourdough Pizza Balls 
• 250g Quicke’s Slightly Salted Cows Whey Butter 
• Parchment paper 

METHOD 

Wild Garlic Butter: 

1. Make a wild garlic butter by mashing 83g of the softened butter with a bunch of finely chopped wild garlic.  
2. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker.  
3. Chill until needed.  
4. You can freeze the log for a month and cut off slices as needed. 

Nasturtium Butter: 

1. Mash the flower petals and slat in a pestle of mortar until a paste forms 
2. Mash in the 83g of softened butter  
3. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker.  
4. Chill until needed.  
5. You can freeze the log for a month and cut off slices as needed.

Basil and Extra Mature and tomato Butter:

1. Mix the 4tbsp of Extra Mature finely grated and 2 tbsp of shredded Basil leaves and 1 tbsp of finely chopped sundried tomatoes with 83g of the soften butter 
2. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker.  
3. Chill until needed.  
4. You can freeze the log for a month and cut off slices as needed. 

Dough Balls 

1. Take the large Pizza dough balls out from the freezer. Defrost overnight (at least 12 hours) in a refrigerator covered with a clean cloth or cling wrap to prevent drying out.  
2. Remove 2 hours prior to use and bring up to room temperature  
3. On a floured surface, divide up the dough balls into small edible sized bites, allow to double in size. 
4. Place in a pre-oiled pizza pan and bake for 8 – 10 minutes until crisp. 
5. Remove from oven and serve on a platter with the selection of flavoured butters. 

NUMBER OF SERVINGS 4 

PREPARATION  TIME 15 MINUTES 

COOKING  TIME 10 MINUTES