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:
- Make a wild garlic butter by mashing 83g of the softened butter with a bunch of finely chopped wild garlic.
- Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker.
- Chill until needed.
- You can freeze the log for a month and cut off slices as needed.
Nasturtium Butter:
- Mash the flower petals and slat in a pestle of mortar until a paste forms
- Mash in the 83g of softened butter
- Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker.
- Chill until needed.
- You can freeze the log for a month and cut off slices as needed.
Basil and Extra Mature and tomato Butter:
- 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
- Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker.
- Chill until needed.
- You can freeze the log for a month and cut off slices as needed.
Dough Balls
- 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.
- Remove 2 hours prior to use and bring up to room temperature
- On a floured surface, divide up the dough balls into small edible sized bites, allow to double in size.
- Place in a pre-oiled pizza pan and bake for 8 – 10 minutes until crisp.
- 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