Pepperoni French Bread Pizzas with Chunky Fries & Garlic Mayonnaise 

Saturday Night deserves Pizza! Yummy Yummy! 11pp. This is very simple to throw together, you don’t really need a recipe as such but here’s how I made it:  

150g Potato

1 WW Petit Pain

Passatta 

Tomato Pur√©e 

Dried Oregano 

Dried Parsley 

Salt & Pepper

Red Onion

Red Sweet Ramiro Pepper

40g Reduced Fat Mozarella 

1 Medium 50g Pepperoni 

2 Tbsps Lighter than Light Mayo

Crushed Garlic

Black Pepper 

Cook the Petit Pan Roll according to instructions & allow to cool fully. Meanwhile Peel & Chop Potato into chip shapes & place on a plate in the microwave for 3 minutes. Remove & place on a baking tray sprayed with sprayoil in an even layer. Bake in a preheated oven at 200c for approx 25 to 30 minutes until browning & cooked through. Meanwhile split the petit pan roll lengthwise with a sharp knife. Mix the Passatta & Puree, some oregano & salt & pepper well in a bowl, spread liberally over the petit pain halves. Top with the Mozarella, Finely diced red onion & pepper & the Pepperoni sliced. Season with black pepper & dried parsley & cook in the oven with the chips for the last 15 to 20 minutes until cheese is melted & pizzas are hot. Mix the Mayo with some crushed garlic (you may not want to use a whole clove if only making this recipe for one) & some black pepper. Serve & Enjoy! 

Saturday Night Pepperoni Pizza Pasta Bake

The Easiest Cheesiest No Guilt Pasta Bake. I was originally planning this concoction for two but when it came out of the oven there is definitely enough for 4 servings with a side salad or 3 very generous sized servings! So I’m gonna go with serves 4 at approx 6pp each or on F&H this works out at approx 3pp if you use wholewheat pasta. Happy Days! Here’s the Skinny:  1/2 White Onion Finely Diced

1 Red Ramiro Pepper Finely Diced

2 Medium 50g Pepperoni Sausages Sliced

80g Fresh Light Mozzarella 

120g Uncooked Pasta Shapes 

Salt & Black Pepper 

1 Clove Garlic 

1 Tsp Dried Oregano 

1 Tsp Sweetener

Handful Fresh Basil Leaves Torn

500g Passatta  Cook the Pasta in a pot of boiling salted water for 10mins. Meanwhile lightly fry the onion & red pepper in sprayoil until soft (approx 5 mins). Crush the garlic clove into the pot & fry for a further 30 seconds. Add the Passatta, Oregano, Sweetener & Season well with salt and pepper. Simmer for about 5 minutes. Take off the heat & add the Pepperoni Slices, the Mozzarella ripped into small chunks (reserve some of both for the top) add in the basil leaves & mix well. Pour the pasta mix into an ovenproof bowl & smooth the top. Add the remaining Mozzarella & Pepperoni & season with black pepper. Bake in a preheated oven at 200c for approx 25 minutes or until cooked through. Keep an eye for the last 10 minutes and reduce heat to 180c if browning too much. Serve & enjoy!