- Preheat the oven to 180°C and get hold of a large ovenproof skillet.
- Slice the bread on a slight diagonal to get long slices roughly 1cm thick and lay out on a baking tray.
- Whisk together the butter, garlic and parsley then season to taste. Use a brush to coat the slices of baguette evenly on both sides.
- Bake until crispy but not too brown, roughly 10 -15 minutes.
- 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.
- 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.
- 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.
- Serve, scattered with the basil strips.