Jo Pratt's Parmesan Dough Balls with Garlic and Parsley Butter

Preheat the oven to 220°C/200°C fan/gas 7. To make the dough follow the instructions for basic pizza dough, adding the parmesan at stage 1.

When it gets to stage 3, shape the dough into 12 small balls (you could use the other half of the dough to make pizzas, store it in the fridge or freezer to use another time or double this recipe to make 24 dough balls).

Sit the dough balls onto an oiled and floured baking sheet. Leave for 10-15 minutes, while you start to prepare the garlic and parsley butter. Melt the butter in a small saucepan and add the garlic. Cook for a few minutes to take the rawness out of the garlic – but take care not to let it colour at all. Remove from the heat and then brush a little over the top of each of the dough balls. Place the dough balls into the oven and cook for 15 minutes until lightly golden.

Just before serving, re-warm the butter in the pan, stir in the chopped parsley and season with a pinch of salt. Place the cooked dough balls onto a serving plate, spooning over some of the garlic and parsley butter, serving the rest in a small dish to dip the dough balls into.