Triple tested: use leftover dough from your salami deep crust pizza to make these moreish doughballs with a garlic bitter for dunking. Brought to you by Essentials magazine
- 100g butter
- 1 large clove garlic, crushed
- 1 tbsp each chopped parsley and basil
- 1/2tbsp Lazy Red Chilli
Roll the remaining dough into a sausage shape. Cut into small chunks then shape into balls. Put on a lightly oiled baking tray and bake for 10 mins.
For the dip, mix 100g butter, 1 large clove garlic, crushed, 1tbsp each chopped parsley and basil, then add 1⁄2tbsp Lazy Red Chilli.
Shape the dough into small rounds to make mini pizzas - great for snacks.