Preheat and Prep: Preheat your oven to 200°C (180°C fan). Lightly grease a 23cm (9-inch) round cake tin or a similar-sized cast-iron skillet.

Prepare the Dough: Lightly flour your work surface. Roll out the pizza dough and divide it into 16 equal pieces. I find using a pizza cutter or a bench scraper is the cleanest way to do this. Roll each piece into a small ball.

Stuff with Cheese: Take one ball of dough and flatten it into a small disc in the palm of your hand. Place a cube of mozzarella in the centre.

Seal the Bombs: Bring the edges of the dough up and around the cheese, pinching them together firmly to create a tight seal. What works best for me is to roll the ball gently between my palms afterwards to ensure it's perfectly round and the seam is secure. Repeat with the remaining dough and cheese.

Arrange in the Pan: Place the stuffed dough balls seam-side down in your prepared tin or skillet. They should be nestled closely together but not squashed.

Make the Garlic Butter: In a small saucepan, melt the butter over a low heat. Once melted, remove from the heat and stir in the minced garlic, grated Parmesan, chopped parsley, salt, and pepper.

Brush and Bake: Using a pastry brush, generously brush about two-thirds of the garlic butter mixture over the tops and into the crevices of the dough balls. Reserve the rest for later.

Bake to Perfection: Place the tin in the preheated oven and bake for 18-22 minutes, or until the tops are a deep golden brown and the cheese is bubbly. You can check for doneness by seeing if the centre dough balls are cooked through.

Final Brush: As soon as you remove the bombs from the oven, brush them with the remaining garlic butter. This final step adds an extra layer of flavour and a beautiful sheen. Serve immediately while warm and gooey.