Pepperoni Pizza Garlic Bread Nachos

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  1. Preheat the oven to 180°C and get hold of a large ovenproof skillet.
  2. Slice the bread on a slight diagonal to get long slices roughly 1cm thick and lay out on a baking tray. 
  3. Whisk together the butter, garlic and parsley then season to taste. Use a brush to coat the slices of baguette evenly on both sides. 
  4. Bake until crispy but not too brown, roughly 10 -15 minutes.
  5. In a saucepan over a gentle head add the passata, onion, garlic and butter. Bring to a really gentle simmer and put a lid on top - this guys a spitter! Keep checking and stirring so it doesn't catch on the bottom. After around half an hour take out the onion and garlic and set the sauce aside. 
  6. Grab the skillet and layer up the nachos - a layer of the crispy garlic bread, a few artful dollops of pizza sauce, a liberal scattering of mozzarella and a handful of pepperoni pieces. Repeat two or three times until you have a delicious mound thing going on. 
  7. Cover with a layer of greaseproof paper and then another layer of foil and bake for around 20/30 minutes, or until everything is really nice and molten and smells exciting.
  8. Serve, scattered with the basil strips.