Pizza stuffed Dough Balls

INGREDIENTS (for 10-15 portions)

3-4 cloves of Garlic
Bunch of fresh Basil
2 tbsp Tomato paste
Passata
500g self raising Flour
Half a pint of Water 
Pepperoni
Mozzarella
Parmesan

INSTRUCTIONS

Pour the Flour and the Water into a large mixing bowl, season with salt and massage into a rough dough.
Remove from the bowl and knead on a floured board for 10 minutes until you have a dough.
Pop the dough to one side and cover in cling film.
Take 2 cloves of Garlic and remove the skins, but do not chop.
Pop a pan on the hob and turn the heat to medium.
Add a splash of olive oil and 2 tbsp of Tomato paste.
Roast off the Tomato paste for 3 minutes and chuck in 2-3 cloves of Garlic.
Add a bunch of Basil and pour in the Passata.
Season the sauce.
Simmer and reduce the sauce for around 15 minutes until really thick and jammy.
Pour the sauce out into a bowl and leave to cool.
Turn on the oven and pre heat to 180 degrees.
Chop up the Pepperoni, Mozzarella and Basil into small pieces.
Take a small handful of the dough and roll out thinly.
Spoon over a small tbsp of the sauce, add a small pinch of Basil, grate over some Parmesan and add a few pieces of Pepperoni and Mozzarella.
Season with a small pinch of Salt and Pepper, then fold over the sides and gently massage into a perfect little pizza ball.
Stick a oven safe frying pan on a medium hob and place in your Pizza dough balls.
Fry until lightly toasted and coloured on each side then place the pan in the oven and bake for around 7-10 minutes.
Leave the dough balls to cool for 2-3 minutes as they will be very hot inside and serve.

Enjoy