Pizza dough is a versatile recipe that should be embraced more in the kitchen- they can be made into pizza balls, small bites, mini pizzas, empanadas, calzones, even bread sticks! And if egg-less and butter-less is your kinda thing, ok go on, it is eggless and butter-less.
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Oregano, Coriander and Parmesan Pizza Balls
- Total Time: 1 hour 35 minutes
- Yield: 2 1x
Description
Pizza dough, but in a fancier presentation this time round in the form of dinner rolls, or, Pizza Balls.
Ingredients
- 310 g bread flour
- 1 tbsp (15 ml) semolina
- 200 mls water
- 1 tsp instant yeast
- 1 tsp garlic powder
- 3 tbsp (45 ml) extra virgin olive oil
- 3/4 tsp salt
- a pinch of sugar
Filling:
- A small bunch of coriander leaves- chopped finely
- Grated parmesan
- 2 tbsp (30 ml) dried oregano
- 1 clove garlic- minced
Instructions
- Prepare the dough. Mix all the ingredients listed except olive oil and knead using hand or dough hook on mixer.
- Once the dough about to come together, drizzle in the olive oil and knead until smooth.
- Leave to rise for around 1 hour or until doubles in bulk.
- Punch down the air and using well oiled hands ( Extra virgin olive oil), divide dough into balls.
- Flatten each ball and fill with coriander, a bit of minced garlic, liberal amount of parmesan and sprinkle of oregano.
- Enclose the filling by forming ball and place the dough balls into a greased baking tray.
- Let the dough balls sit for around 20 minutes and preheat the oven at 200C.
- Brush the top with milk ( optional for softness) or olive oil ( for crusty top) and bake for around 15 minutes or until golden brown.
- Serve warm with soup, or as dinner rolls.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 ball
- Calories: 210
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Frequently Asked Questions
What does the semolina in the dough add, and can I skip it?
The 1 tbsp of semolina alongside 310 g of bread flour adds a slight graininess and helps produce a crispier outer crust on the baked balls. It’s a small amount, so skipping it will yield very similar results — but it’s worth adding if you have it.
Should I brush the balls with milk or olive oil before baking?
It depends on the finish you want. The recipe gives you the choice: brush with milk for a softer top, or brush with olive oil for a crustier, more golden top. Both work at the baking temperature of 200°C for about 15 minutes. 
Can the olive oil be added at the start of kneading rather than drizzled in later?
The recipe specifically asks you to knead the dough without the olive oil first, then drizzle in the 3 tbsp of extra virgin olive oil once the dough is nearly coming together. Adding fat too early coats the flour particles and can inhibit gluten development, so the delayed addition produces a smoother, more elastic dough.
