Hi guys! Today, I’m sharing a version of my very favourite food – pizza. I’m a sucker for going the whole hog when it comes to this Italian stroke of genius… I’m talking XL, deep pan, stuffed crust, extra cheese, the whole shebang. But that’s pretty damn unhealthy, right? So I’ve invented my own home-made take (well, the base is pre-made but you know, ain’t nobody got time for that!) on a classic comfort dinner: pizza and chips.
This dish comes to approximately 955 calories per person but, of course, that depends entirely on your own personal preferences when it comes to toppings. It sounds like a lot and, yes, this is definitely something of a weekend treat. But when you consider just one large slice of Dominos pizza can cost you up to 232 calories, you’d only have to munch your way through about four slices to match this recipe – and that’s without any chips on the side!
So, this is how I did it…
- First, the chips – so, I cut the potato into finger-sized slices, parboiled them in a saucepan of boiling water for five minutes, and then drained them, whacked a lid on the pan and pretty much threw it about! Shake it up, down, left, right, to roughen up the edges of the potatoes – this makes them crispier.
- Then I laid the (somewhat mushy) chips onto a tray, sprayed with a load of Fry Light, coated with a dusting of salt and put in the oven on 200°C for about 40-50 minutes – keep an eye on this as it can vary depending oven efficiency, chip thickness and actual boiling time!
- Okay, so while they’re cooking it’s time to make the sauce! Really simple, all I did was tip enough passata to cover the pizza base into a bowl and mixed in some garlic, mixed herbs, basil, chilli flakes, salt and pepper and spread it across my lovely, easy-peasy, ready-made pizza base.
- Then comes the fun part (AKA the extremely messy balancing act) of adding your toppings to the base; just load ‘em up! I pretty much piled mine on until they could stand no more…
- … Just before the bases went in the oven I remembered to check on the chips and turn them over, so this is probably a good time to do that…
- And then I just popped the pizza in the oven for 10 minutes and voila! All done! Perfect with a handful of salad on the side, and it’s as simple. As. That!
The ingredients I used to create my take on pizza and chips are below, and I’ve listed the cheapest supermarket options for each to help you stick to your budget as well as your diet, and not blow both on an over-sized, over-calorific takeaway!
I think pizza is a very personal meal- the online “Hawaiian debate” recently caused the biggest national divide since Brexit- so, by all means, use this recipe as a foundation to get creative with your own toppings and flavours!
Pre-made individual-sized pizza base – Napolina Authentic Italian Mini Pizza Bases – £1.70 – Tesco
Half cup of grated mozzarella cheese – ASDA Grated Mild Mozzarella – £2
Half cup of spicy grated cheese – ASDA Firey Cheese Mix Hot & Spicy Grated Cheese – £2 (this and the mozzarella are both on a ‘2 for £3’ deal at ASDA right now so if you’re using both this works quite well. If you don’t like spice, just stick to mozzarella or pick a milder blend of your own!)
Just under a quarter carton of passata – 500g Tesco Everyday Value Passata – 35p
This is literally up to you. Mix and match; if pineapple on pizza is your thing, then you go for it! I chose the toppings below so if you fancy giving my pizza a go, feel free. But really, this part is all down to you…
1 mushroom, chopped – 300g ASDA Farm Stores White Mushrooms – 68p
Half medium onion, chopped – Tesco Brown Onions – 15.8p / 75p per kg
4 slices of pepperoni – Dulano Pepperoni Slices – 85p – Lidl
1 slice of ham, chopped – ASDA Smartprice Cooked Ham – 58p
1 medium potato, cut into chunky slices – 2.5kg bag of Morrisons Wonky Potatoes – £1.12
For this recipe, I wanted to make the pizza as tasty as possible so I didn’t feel like I was missing out by not ordering in. So, I added plenty of garlic, basil, mixed herbs, chilli flakes, salt and pepper to the passata mix before spreading it onto the pizza base, and finished the toppings off with another sprinkling of pepper before popping it into the oven. For the chips, I made sure they were seasoned with plenty of salt and a touch of pepper to give them good flavour as well as that real crispy texture.