Here at Twisted, we believe firmly that two things are true: you don’t need to be a pro cook
to make a crowd-pleasing plate of food, and it doesn’t have to cost the earth, either. To
prove this, our chef Hugh headed down to Co-op to stock up on their fresh and affordable
ingredients for his Mushroom Pizza Skins. The recipe uses leftover potato skins – because,
waste not, want not – and the buttery mushrooms and molten mozzarella truly are a winning
duo when combined with garlicky pasta sauce. The best part is, this recipe can be knocked
together in under ten minutes, and if you’re a student you can also bag 10% off your whole
Co-op shop, with a TOTUM card. Cheap? Tick. Simple? Tick. Packed full of flavour? Always.
1. Preheat the grill to high.
2. Place the skins on a baking tray and drizzle with 2 tbsp olive oil. Place in the oven
and grill for 5 minutes or until crispy and golden.
3. Meanwhile, slice the mushrooms and fry them in a splash of olive oil until browned
and cooked through.
4. Shred the mozzarella and place it in the crispy potato skins. Top with the pasta
sauce, more mozzarella and the mushrooms. Return to the oven and grill for 3
minutes or so or until the cheese is molten. Garnish with the fresh basil leaves.