The  Winning  Lineup

Ingredients:

• Pizza dough (one 250g ball)
• 100 ml tomato pizza sauce
• 150 g grated mozzarella cheese
• La Pizzeria sliced pepperoni
• Olive oil (for crust)
• Oregano

Preparation:

1. Prepare the dough: Roll out your 250 g ball on a floured surface into a disc about 25–30 cm in diameter. Place it on a baking sheet or pizza stone.
2. The base: Spread the tomato sauce evenly, leaving a 1 cm border for the crust. Sprinkle with oregano.
3. First layer: Arrange about 12 slices of pepperoni directly on the sauce.
4. Cheese: Cover with 150 g of shredded mozzarella.
5. Second layer: Add the remaining 13 slices of pepperoni on top of the cheese. This layer will become crispy.
6. Finishing touch: Lightly brush the edges of the dough with olive oil for a nice golden colour.
7. Bake: Cook for 10–12 minutes. The pizza is ready when the cheese is bubbling and the top pepperoni starts to curl.

Ingredients:

• 1 bag of corn tortilla chips
• 3 Roma sweet Italian sausages
• 250 g Tex-mex cheese
• 1/2 red pepper
• 1/2 red onion
• 1 Jalapeño pepper, sliced
• Green onions (for serving)
• Salsa (for serving)
• Sour cream (for serving)

Preparation:

1. Remove the sausage casing: In a skillet over medium-high heat, brown the sausage meat, breaking it up with a spatula. Once it’s fully cooked and crispy, drain the fat on paper towels.
2. Preheat the oven: Set to 200 °C (400 °F). Line a baking sheet with parchment paper or foil.
3. Assemble the nachos: Spread half of the nachos on the sheet. Add half of the cheese, then half of the sausage, peppers, onions and jalapeños. Repeat with a second layer (this ensures cheese throughout, not just on top!).
4. Bake: Cook for 5–7 minutes, or until the cheese is fully melted and just starting to brown.
5. Finish: Sprinkle fresh green onions over the hot nachos immediately after removing from the oven.
6. Serve: Enjoy hot with bowls of salsa and sour cream on the side.

Ingredients:

• 3 Russet potatotes
• 1 Caserta pepperoni stick, cut into cubes
• 150 g grated cheddar cheese
• 2 tbsp. melted butter
• 1/4 tsp. garlic powder
• Salt and pepper
• Sour cream (for serving)
• Chives (for serving)

Preparation:

1. Preheat the oven: Set to 200 °C (400 °F). Prick the potatoes with a fork and bake for about 45 minutes (or 10–12 minutes in the microwave) until tender. Let them cool slightly so you can handle them.
2. Prepare the potatoes: Cut them in half lengthwise. Using a spoon, scoop out the centre, leaving about 1 cm of flesh attached to the skin (save the scooped-out potato for mashed potatoes the next day!).
3. Season the skins: Mix the melted butter with garlic powder. Brush the inside and outside of the skins. Place them skin-side up on a baking sheet and bake for 5 minutes. Flip and bake another 5 minutes.
4. Add toppings: Fill the skins with cheddar cheese, then top with diced pepperoni.
5. Bake again: Return to the oven for 5–8 minutes, until the cheese is bubbling and the pepperoni starts to crisp.
6. Serve: Enjoy hot with a generous dollop of sour cream and a sprinkle of chives.