Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these onto a large baking dish, allowed dough to rise for about an hour before baking for 40 minutes at 200°C, rotating the tray at half time. Scattered another handful of sliced onion, some torn basil leaves and a dozen cocktail bocconcini over the top before serving.
