Step 1

Preheat the oven to 180°C, gas mark Grease a 20cm round tin with a little olive oil. Divide the two balls of pizza dough into 16 even balls (8 from each larger ball). Flatten each ball into a disc and spoon about 1 tsp grated mozzarella onto each. Enclose the cheese in the dough and roll back into a ball. Arrange the balls in the tin, leaving a little space between each to puff up in the oven.

Step 2

Roughly chop the leaves from the parsley and tarragon, then put in a bowl with 5 tbsp olive oil, the lemon zest and crushed garlic cloves; season and mix. Brush ½ this oil over the dough balls and bake for 25-30 minutes until golden and cooked through.

Step 3

Meanwhile, heat the tomato sauce in a pan over a medium heat until piping hot, then pour into a small bowl. Once cooked, brush the doughballs with the remaining herby oil and serve with the tomato sauce.