Pepperoni Pizza Potato Stackers
A classic pizza combination for a reason - the perfect Game Day snack
Equipment
- 1 Mandolin highly recommended to get the thin slice on the potato
- 1 Muffin tray
- 1 Regular baking tray
- 1 Large mixing bowl
- Tin Foil
Ingredients
- Roughly 650g of small / baby potatoes
- 40 g mozzarella grated
- 40 g cheddar grated
- 40 g parmesan grated
- 80 g butter (salted) melted
- 100 g passata
- 1 tbsp oregano
- 2 cloves garlic grated
- handful fresh thyme
- 24-36 pepperonis
- salt / pepper for seasoning
Instructions
- Pre-heat the oven to 200C and get a 12 hole muffin tin out
- Slice the potatoes using a mandolin (highly recommended) or a very sharp knife - you want them in very fine slices, about 1-2mm only
- In a large mixing bowl, stir together mozzarella, cheddar, parmesan, oregano, thyme, garlic, butter and passata - make sure it's combined really well. Season with salt and pepper
- Add the potato slices and pepperoni to the butter and passata mixture and stir well to coat all of the potato with the sauce
- Using your hands, prepare the potato and pepperoni slices into 12 small stacks, placing them into each muffin hole as you go - make sure you distribute the cheese and pepperoni evenly throughout. You want the stacks to be at the top of the muffin holes
- Cover with tin foil, place on a an additional baking sheet and place in the oven for 30 minutes
- Remove the tin foil and return to the oven for a further 25 minutes - or until golden brown and bubbling
- Allow to rest for 10 minutes minimum to set and then serve your pepperoni pizza potato stackers!