Pizza Topped, Spicy Loaded Wedges
This recipe is a delicous hybrid of pizza, potato wedges, loaded fries and nachos. Great for sharing with friends and family. Enjoy Pizza topped potato wedges as main dish served with salad, serve it as part of a party buffet, or graze on it during a cosy movie night.
Ingredients
5 tbsp Littleseed Pizza Drizzle Oil
1.5kg Maris piper potatoes
400g tin of tomatoes
1 medium onion
1/2 red pepper
2 cloves of garlic
1 tbsp tomato puree
2 tsp smoked paprika
1 tsp dried oregano
200g grated mozzarella
50g sliced mozzarella
50g pepperoni slices
A handful of fresh basil
Method
Preheat the oven to 200C/Gas Mark 6.
Slice the potatoes into wedges and add to a large roasting tin. Pour 4 tbsps of Pizza Drizzle Oil over the wedges and using a spatula or clean hands move the wedges around the tin until they are evenly coated in oil.
Place the wedges in a preheated oven and cook for 30-40 minutes until golden brown.
Meanwhile dice the onion and red pepper into small chunks. Peel the garlic cloves and chop finely.
Add the remaining tbsp of Pizza Drizzle Oil to a frying pan over a medium heat. Add the onion, pepper and garlic to the pan and cook for a few minutes until soft. Add the tinned tomatoes, tomato puree, smoked paprika and oregano to the pan. Mix together, turn the heat down low and leave to simmer.
Once the potato wedges are golden brown, remove from the oven and place half the wedges into a large oven proof serving dish (a lasagne dish is perfect). Spoon half of the tomato pizza sauce over the wedges, then top with half the grated mozzarella and half the pepperoni slices.
To add the next layer, repeat step 5 using the remaining wedges, pizza sauce, grated mozzarella, sliced mozzarella and pepperoni slices.
Place the fully loaded wedges back into the oven for 20 minutes until the cheese is melted and bubbling.
Sprinkle over some leaves of basil and enjoy.
Spicy Pizza Topped Wedges with mozzarella basil and pepperoni
Cooking time
1 hour
Prep Time
20 minutes
While this recipe requires quite a bit of time in the oven, the prep and cooking of the pizza sauce can be done while the potato wedges are baking in the oven. Meaning it’s actually quite time efficient. Layering up the loaded wedges takes just a few minutes and the end result is well worth it.
Recipe Notes
If spicy food isn’t your thing, try making this recipe using our British Extra Virgin Rapeseed oil in place of Pizza Drizzle Oil. Pepperoni, mozzarella and basil is a classic pizza topping combination but you could use any combination of your favourite pizza toppings. For a veggie option try sundried tomatoes instead of pepperoni
If you try this recipe we’d love to know what you think. Get in touch or share a photo with us on our socials.
