Loaded Pizza Fries

  • 30 May - 05 Jun, 2020
  • Mag The Weekly
  • Cookery


· 5 red-skinned potatoes

· 1 teaspoon salt

· 1 teaspoon black pepper

· ½ teaspoon paprika

· 2 tablespoons vegetable oil

· 1 cup passata

· 2 tablespoons tomato puree

· 1 teaspoon dried oregano

· ½ teaspoon dried thyme

· ½ teaspoon garlic powder

· ½ teaspoon onion powder

· 1 cup cheddar cheese

· 1 red bell pepper

· 1 green bell pepper

· 2 cups chicken chunks

· 1 cup mozzarella cheese

· 1 cup pea shoots

· Fresh parsley


Preheat the oven to 200°C. Place the sliced potatoes onto a baking tray and sprinkle on the salt, pepper and paprika. Drizzle on the oil and toss everything together with your hands. Place in the oven to cook for 20-25 minutes until lightly golden brown. Meanwhile, in a bowl, mix the passata, tomato puree, all but a pinch of the oregano, thyme, garlic powder and onion powder. Remove the fries from the oven. Drizzle the sauce over the top and sprinkle on the reserved pinch of oregano. Top the sauce with the cheddar and the red and green peppers. Place back in the oven for five minutes to melt the cheese. Top with cooked chicken chunks and scatter on the mozzarella and place back in the oven for another five minutes, until the mozzarella has melted. Remove from the oven and sprinkle on the peashoots and chopped parsley before serving.