Cheesy chipotle potato skins
Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli
Pepperoni pizza pie
- Preparation and cooking time
- Prep:
- Cook:
- plus proving
- Easy
- Serves 2
Skip to ingredients
- 300g pizza basemix
- plain flourfor dusting
- 6 tbsp pasta sauce(we used arrabbiata)
- 8 slices pepperoni
- 1 small red onionsliced
- 1 green pepperdeseeded and sliced
- 125g ball mozzarelladrained and chopped
- handful oreganoleaves or 1 tsp dried oregano
- 2 tbsp grated parmesan
Nutrition: per serving
- kcal401
- fat18g
- saturates9g
- carbs40g
- sugars5g
- fibre4g
- protein19g
- salt1.7g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Make up the pizza base following pack instructions. Knead on a lightly floured surface and divide into 2 balls, 1 slightly bigger than the other. Roll out the bigger ball to about 32cm diameter. Place on a floured baking sheet or pizza tray.
step 2
Top the pizza base with the pasta sauce, pepperoni, onion, pepper, mozzarella, oregano, 1 tbsp of the Parmesan and a little black pepper.
step 3
Roll the smaller piece of dough to about 28cm diameter and place on top of the pizza filling. Fold the edge of the base over the top, pressing the edges together to seal – use a little water to help stick if you need to. Sprinkle over the remaining Parmesan and bake for 15 mins until puffed and golden.
