Alan Carrbonara alla Saliccia

Main, Pasta, RuPaul's Drag Race UK, RuPaul's Drag Race UK 1

With Ru and Michelle venturing across the pond for a UK version of Drag Race – no doubt to find out if anyone can lip sync better than Charlie Hides – they’re packing me up and taking me over to the mother country. And reuniting me with my dear friend Alan Carr, who has found his way onto the judging panel.

I’ve known Al for years, after meeting on the Chorlton-cum-Hardy comedy circuit. While I found the name of the suburb to be nothing more than false advertising – except for this one time down the frog and toad at the rub-a-dub-dub, getting a rub-a-tug-tug – I was grateful to find a kindred spirit in the form of Alan. High energy and a little too much, Alan and I became the fastest of friends despite being so similar.

When Ru and Mish were looking to transplant the series, they personally tasked me with finding the right people to join them on the judges panel – after I turned them down – I knew that Al would be absolutely perfect for the role.

He was thrilled to drop by and help me celebrate the imminent arrival of the Brits and agreed that this season is going to be fire. Particularly with an icon like Divina de Campo in the cast. But I’m saying too much, so instead get thee to a kitchen and whip yourself up some Alan Carrbonara alla Saliccia.

 

 

This Jamie Oliver number is one of my favourite meals, despite Jamie’s blatant false advertising. I mean, when have you ever seen him naked? Thankfully this rich salty carb is packed full of so much sausage it makes me willing to forgive him.

Enjoy!

 

 

Alan Carrbonara alla Saliccia
Serves: 4.

Ingredients
320g dried linguine, cooked to packet instructions
olive oil
4 Italian sausages
200g pancetta, diced
salt and pepper, to taste
4 egg yolks
100ml double cream
½ cup parmesan cheese, freshly grated … plus extra to serve. Emphasis on extra.
1 lemon,  zested
¼ cup flat-leaf parsley, roughly chopped

Method
Get a pot of water on the boil and cook the pasta as per packet instructions.

Meanwhile heat a lug of oil in a large skillet over medium heat and squeeze small meatballs worth of sausage filling into the pan, and cook for five minutes or so. Add the pancetta and cook for a further couple of minutes, or until crisp.

Whisk the egg yolk, double cream, parmesan, lemon zest and parsley together in a jug.

When you’re ready to bring everything together, drain the pasta, reserving a cup’s worth of the glorious cooking water. Return the pasta to the pot and toss with the eggy mixture. Add a couple of tablespoons of water and stir until well combined. Add the meatballs and pancetta and give another good stir.

Serve immediately with a generous mound of parmesan on top. And devour.

 

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The Supremes Pizza

Main, Pizza, Street Food

Who knew lying about a chemical peel and wearing a veil like Samantha in Sex and the City would be the perfect cover for chloroforming your past self so your future self could catch-up with your friends, The Supremes?

It was so exciting to be back in the swinging ‘60s and to see Flo alive and doing what she does best – well second best to Di, if she is around – and to witness the making of magic.

While the girls had their fair share of drama back in the day – which I co-wrote for Broadway before being stricken from the Playbill – they were in a playful, happy mood and were thrilled to gossip and reminisce, despite only thinking we were talking about current events.

Because time travel, remember?

After laying down the vocals for Where did our love go I quickly hurried the girls up – knowing past me would be close to waking – and took them back to my apartment to whip them up a big, hearty The Supremes Pizza.

 

 

I feel like supreme get undeserved shade from people, given it isn’t overly fancy and features controversial pizza ingredient pineapple. Which I am here for, FYI. Sweet, salty and little bit salty, it reads just like my dating bio.

Enjoy!

 

 

The Supremes Pizza
Serves: 4.

Ingredients
2 bases as per Pizsa Zsa Gabor
½ cup passata
a small handful of fresh Italian herbs, roughly chopped
1 onion, sliced
100g pepperoni
4 rashers streaky bacon, roughly chopped and fried
1 red capsicum, sliced
250g beef mince, lightly browned
2 Italian sausages, fried and sliced
a small handful button mushrooms, sliced
½ cup chopped pineapple
mozzarella, to taste

Method
Prep the bases as per Zsa Zsa’s instructions.

Preheat oven to 180°C.

Smear the bases with passata and herbs. Toss the onion, pepperoni, bacon, capsicum, mince, sausage, mushrooms and pineapple on top, and sprinkle with cheese.

Transfer to the oven and bake for fifteen minutes, or until bubbly and golden.

Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Pizzastarah Silverman

Main, Pasta

Let me start by getting the obvious out of the way first – while my dear friend Sarah Silverman wasn’t able to get me a role in Wreck-It Ralph 2, the rough cut she showed me is hilarious. Though I stand by the fact I should have been in the princesses scene as the queen.

But whatevs.

Thankfully I’ve been friends with Sez for such a long time, that I was able to look past the slight and join together for a nice date. I’m a damn saint, I tells you.

I first met Sare while skulking around 30 Rock trying to get Lorne Michaels to lift my life ban. She was finishing up her one-and-done run on the show while I was being escorted from the building, and Clive the kindly security guard threw me into her path. I call him kindly because that harsh toss from the door led me to my best friend, and for that I’ll always be grateful.

I took advantage of her post-SNL pain, and drove her to show them what a big mistake – HUGE – they had made, and in turn ride her coattails to fame, fortune and success.

While we had a brief period of vicious feuding after her edits on Fucking Matt Damon made me lose out on an Emmy – yeah, my version was pretty X rated – I moved past it because I knew my life is better with Sare Silv in it.

Who am I? That was so earnest and sweet.

Anyway – as I am wont to do, we laughed, we cried, we watched the movie, we watched the random swingers party happening in the rooftop pool in the building across the street and we smashed a deliciously confusing hybrid Pizzastarah Silverman.

 

 

What is better than pizza or pasta? Yes, you guessed it – a pasta made out of pizza ingredients! Ten points to Gryffindor! I mean, nothing can possibly give your pasta a pep in its step quite like pepperoni. Add in olives, mushies, parm and all the usual pizza suspects, and you’re in for a world of joy.

Enjoy!

 

 

Pizzastarah Silverman
Serves: 4-6.

Ingredients
olive oil
4 garlic cloves, minced
1 onion, diced
1 tbsp chilli flakes
a handful of mushrooms, sliced
½ cup black olives, sliced
½ cup sundried tomatoes, sliced
½ cup chargrilled capsicum, sliced
100g pepperoni, sliced
2 cooked Italian Sausage, sliced
400g can diced tomatoes
½ – 1 cup cream, to taste
2 cups baby spinach
salt and pepper, to taste
½ cup grated parmesan, plus extra for serving
500g pappardelle

Method
Start by getting a large pot of water boiling over high heat.

While the water is coming to a rollicking party, heat a lug of oil in a frying pan over medium heat Add the garlic and onion and cook for a couple of minutes, or until soft and sweet. Add the chilli, mushrooms, olives, sundried tomatoes and chargrilled capsicum and cook for a further minute before stirring through the pepperoni and sausage.

Add the tomatoes and cream and bring to a simmer for a couple of minutes, reduce heat to low, add the spinach and a good whack of salt and pepper and leave to bubble, covered, while you cook the pasta as per packet instructions.

When the pasta is ready, add the parmesan to the creamy tomato sauce and stir well. Toss the pasta into the pan and stir until coated. Serve immediately, slathered in additional parmesan for optimal devouring.

 

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Joy Beharsagna

Main, Pasta

It was actually my dear friend Joy that reached out to me about dropping by for this week’s date. She had noticed that I dropped off the face of the earth but the google alert featuring my name, rehab, prison and scandal hadn’t pinged, so she was extremely concerned about my welfare.

When I turned my phone back on after a ten minute digital detox, I discovered one to two frantic voice-to-texts that read, ‘Bern. Place chamomile me has been as chew grits kiss. Lava Jay’. After an hour abusing Siri, I deduced that it was Joy and decided to pick up the phone and see what was up.

Her concern for me was up, obvi, and that is why I love her.

I’ve known Joy for years after meeting on the set of Manhattan Murder Mystery in ‘92. I delivering Diane her daily filming steak when I literally bumped into her, in a rom-com fashion. We bantered about the accident, our acerbic wits instantly bonded us and we’ve been the best of friends ever since. To the point where I put her name forward as a potential co-host of The View when Babs refused to hire me in drag as Angela Merkin.

She and I spent the afternoon chatting, laughing and taking a little time to enjoy the view, before sitting down to smash a big old Joy Beharsagna … and watch Australian Survivor, obvi. Honestly, did you really think I was going to make anything else?

 

 

Obviously this is Queen Joy’s famous recipe with the name smooshed into hers. But when I’m making my triumphant comeback to cyberspace, why should I get creative when Joy has already created something of perfection. Sweet and spicy sausage, a whack of herbs and the majesty of ricotta – if you haven’t tried Joy’s lasagna, you’re not living.

 

Enjoy!

 

 

Joy Beharsagna
Serves: 4-6.

Ingredients
375g fresh lasagna sheets … or Alan Pastarkin, if you dare
2 onions, diced
4 garlic cloves, minced
750g Italian sausage, removed from skins
olive oil
800g crushed tomatoes
¼ cup tomato paste
2 cups passata
¼ cup oregano, roughly chopped
½ cup basil, roughly chopped
2 tsp kosher salt
¾ tsp pepper
500g ricotta cheese
1 ¼ cup parmesan cheese, grated
500g mozzarella cheese, grated
1 egg
¼ cup flat-leaf parsley, roughly chopped

Method
Preheat the oven to 180C.

Heat a lug of olive oil in a large skillet and cook the onion over low heat until translucent. Add the garlic and cook for a further minute before bringing the heat up to medium, adding the sausage and cooking, breaking it up with a wooden spoon, for 10 or so.

Once the meat is no longer pink, add the tomatoes, passata, paste oregano, basil, salt and pepper and cook for twenty minutes or so.

While the sauce is simmering, combine the ricotta, a cup of parmesan, mozzarella, egg, parsley and a good whack of salt and pepper.

To assemble, spread a third of the mixture in the bottom of a large baking dish. Layer a couple of sheets of pasta over the top and spread over half the cheese sauce. Top with another third of the meat, some pasta and a the remaining cheese sauce. Pour over the remaining sauce, top with some parmesan and transfer to the oven to bake for half an hour or so, or until bubbly and crisp.

Devour. Preferably with Karlic Lagerbread.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Nico Tortellini

Main, Pasta

Sorry for the delay with this week’s recipe, I am only just coming down from my wonderful week at a private villa with Nico. While it was only meant to be a friendly catch-up between friends, Nico is truly intoxicating … and like Joni Mitchell, I couldn’t help but drink a case of him.

As you know, I first met Neeks through Mich and Corbs on the set of the egregiously shortlived TBL, and while I’d love to say it were his brains and many talents that drew me to him, our sexual chemistry is what brought us together.

Thankfully it didn’t take long for me to see him as the kind, wise and talented individual that he is, and we became friends after being lovers. Which kinda flips Bolton’s rule, no?

Anyway … let’s get to the good stuff. I picked Nico up from the airport, it was hot and humid and we drove to a private villa not far from the scene of the cage-fighting accident with Miley that rendered Annelie out of action on here.

We swam, we laughed and we literally ticked all the boxes. It was, as you would expect, glorious.

When it came to nightfall, we were absolutely ravenous for something carby and glorious, that could easily be eaten off a body Samantha-in-SATC-style. Which meant I obviously went for a Nico Tortellini.

 

 

“It is so thoughtful,” he said as I brought it to the table.

“Creamy, hot and spicy, and packed full of sausage – it is everything this week has been.”

Enjoy!

 

 

Nico Tortellini
Serves: 4-6 … or 2 starved lovers on Valentine’s Day.

Ingredients
1 cup ricotta
½ cup emmental
½ cup grana padano
pinch of nutmeg
1 egg, lightly whisked
salt and pepper, to taste
60 gow gee wrappers
olive oil
6 spicy Italian sausages, excluding your lover’s
3 garlic cloves, minced
small handful mushrooms, sliced
1 tbsp chilli flakes
½ cup sundried tomatoes, roughly chopped
1-2 cups baby spinach
300ml double cream
½ cup grated parmesan, plus extra to serve

Method
Combine the ricotta, emmental and grana padano cheeses in a bowl with the nutmeg, egg and a good whack of salt and pepper. Stir well to combine.

Grab your gow gee wrappers, a pastry brush and a half-filled mug of water. Spoon out a large teaspoon of mixture into the centre of each gow gee wrapper, lightly brush the edges with water and fold the pastry in half leaving you with a filled semicircle. Take the two edges and turn them into to each other and press together to form a large tortellini … because I love his large tortellini.

Once they’re all ready, get a big pot of salted water boiling over high heat. When bubbling as aggressively as your chemistry, add the pasta and cook for five minutes, or until they are all floating. Drain and rinse under cold water to stop cooking.

While the pasta are cooking, heat a lug of olive oil in a large skillet and push meatball-sized pieces of meat out of the sausage and cook for a couple of minutes, or until they’re all cooked. Add the garlic and mushroom and cook for a further couple of minutes, or until the mushies are softening and the kitchen fragrant. Add the chilli, sundried tomatoes, spinach and double cream and cook, stirring, for a further couple of minutes. Remove from the heat, stir through the parmesan and season well.

Return the tortellini to the pasta pan, pour over the sauce and toss until well covered. Serve immediately, in a bowl, on your sexy lover or both, the latter two after they’ve adequately cooled, ovbi.

Sprinkle with even more cheese – sausage’s best accompaniment – and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

James Van Detray Bake

Baking, Dawson's Creek 20th Anniversary, Main, Poultry

After starting things off with the dreamy Josh Jackson, followed up with the liberated Katie Holmes and my dear old friend Mary Beth Peil, we’ve arrived at the owner of the Creek. Yep – today is all about Dawth-son, my boy JVDB.

As you know – since this isn’t his first time on my patch of cyber-space – JVDB and I were lovers and then the best of friends. And most importantly, he is the reason I am married. Well technically it is thanks to the words of Fauxy on the series finale of Dawson’s Creek … but he made me watch it and as such, gets the points.

Given we’ve only recently caught up on the record – we have a monthly date and it is seminal to my happiness … this time, my meaning of seminal flies – I was surprised that he was able to make the trip down under. But I guess, how could you say no to honouring the 20th anniversary of the greatest role of your career?

JVDB has been hella busy of late, so was thrilled to be able to take some time to honour his work, while enjoying some R&R. Plus – I promised to cook up his second favourite food, my James Van Detray Bake.

 

 

Inspired by Nigella’s tray bake in Nigellissima, this little number – and I hate to say it – is even better than the OG. I mean, how do you go wrong with the addition of chilli and garlic?

Enjoy!

 

 

James Van Detray Bake
Serves: 4-6.

Ingredients
4 washed potatoes, cut into chunks
8 garlic cloves, peeled
1 punnet cherry tomatoes
6 sprigs of rosemary
6 few sprigs of thyme
small handful of sage, roughly chopped
1 lemon, juiced and zested
1 tbsp chilli flakes
10 chicken thighs, bone in
8 Italian sausages
olive oil
salt and pepper, to taste

Method
Preheat the oven to 200°C.

Chuck the potatoes, garlic, tomatoes, rosemary, thyme, sage, lemon juice and zest and chilli in a large baking dish and toss together. Add the thighs and sausages, pushing them into holes, burying some and leaving others all exposed.

Drizzle with a good lug of olive oil, season generously and transfer to the oven to bake for about an hour, checking after 45 minutes to avoid burning the meat.

Once cooked through, remove from the oven and allow to stand for about ten minutes before serving. And in turn, devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Gaten Ratarisoni

Main, Pasta, Stranger Feasts

You want to know the scariest thing about our Halloween spooktacular, Stranger Feasts? The joy and kindness of the Stranger crew – like Shan and Mil before them – makes me want to be a happier, kinder person.

I mean, it make me feel so violently sick I want to vomit up slugs like Will in the season 1 cliffhanger!

Anyway, my dear friend Gaten Matarazzo is arguably the most infectious happy person you could ever be around, so I knew he was the best person to help me honour premiere day. Plus, he is one of my oldest friends in the cast.

We first met in 2011 when he was starring in the Broadway production of Priscilla, Queen of the Desert. I was working as a consultant on the show after lying about my involvement in the film – my mum went to school with Sarah Chadwick, so it wasn’t hard to fabricate the work history – and dare I say it, was integral in its success.

And its abrupt closure.

Given that, I felt bad and vowed to help further Gaten’s career. Not that he needed any help landing the role of Dustin, given his killer audition. But once again, I’d love to take full responsibility for his success.

Gats arrived almost bouncing, full of excitement and energy for the wider community – which he didn’t like me referring to as plebs – to see season 2. I’ve already binged the entire season, of course – which I can’t prove, lest I were to spoil things – and wholeheartedly share his excitement for the cracking to get the attention it deserves. Though maybe that was the big bowl of Gaten Ratarisoni talking … because again, that sounds nice.

 

 

Spicy, rich and dotted with ghastly (looking) halloween delights, this rat infested risoni is the perfect comfort food as you buckle in for the return of Stranger Things.

Enjoy!

 

 

Gaten Ratarisoni
Serves: 6.

Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
600g spicy Italian sausages, skins removed and shaped into baby rat-sized
balls (aka, pinch one end)
250g mushrooms, stalks removed and sliced into a bat shape
1 tbsp chilli flakes
⅓ cup pitted black olives, sliced into ghoulish eye balls
⅓ cup sundried tomatoes, left whole to resemble bloody brains
500g risoni
400g can diced tomatoes
1 tbsp tomato paste
250ml cinzano rosso
2 cups chicken stock
2 cups baby spinach
1 cup mozzarella

Method
Heat the olive oil in a large pan over medium heat and sweat the onion and garlic for a couple of minutes before adding the sausage rats to brown for five minutes or so. Add the mushrooms and chilli, and cook for a further couple of minutes before adding the olives, sundried tomatoes and risoni. Give a good stir to coat before adding the tin tomatoes, paste and cinzano, cooking for a couple of minutes.

Add the chicken stock – yes it seems out of place, but beef is too rich for this – reduce heat to low, stir through the spinach and simmer for about ten minutes, or until the liquid has absorbed and the the risoni cooked through.

Remove from the heat, stir through the mozzarella and serve immediately, with the stringy mozzarella creating a mess of cobwebs as you serve. Which I am aware, mine didn’t … I was waiting for a new couch for the show.

In any event, devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Puff Daddy Pizza

Main, Pizza, Side, Snack

Sometimes you just need to party and get wild with your gang, to feel like yourself again. You know?

While we’ve been feuding since my egregious snubbing from the Bad Boy Records 20th Anniversary Tour, we both realised that life is more enjoyable with the other in it and he kindly agreed to reconnect.

As you can imagine, as co-founders of Bad Boy Entertainment, Puff and I have been involved in our fair share of scandals – the nightclub shooting probs being our most famous … despite the fact you legally cannot prove I was there or involved – but we truly never meant no harm, just partying hard like young guys a wont to do.

Despite announcing that he was planning to quit the music biz to focus on his acting career and the fact that was my idea for him, I was hoping that our reconnection would be enough to force him out of retirement to remake I’ll Be Missing You with me.

Which he obviously was hella keen for.

That being said, I did have to work overtime to convince him to change his mind with me, so I had to whip up one of my favourite shortcut meals. Enter my Puff Daddy Pizza.

 

 

I first flirted with puff pastry pizzas – and calzones – while a poor uni student slash up-and-coming-rapper, and to be honest, they are oft better than their pillowy or crip doughed equivalents. Flakey, light and most importantly simple, these babies are the perfect mid week meal or work lunch … for the working rapper.

Enjoy!

 

 

Puff Daddy Pizza
Serves: 4.

Ingredients
4 italian sausages
2 sheets frozen puff pastry
2 tbsp tomato paste
2 tbsp mixed dried Italian herbs, chef’s choice
¼ cup sundried tomatoes, shredded
¼ cup chargrilled capsicum, shredded
¼ cup black olives, sliced
¼ cup chargrilled artichokes
1 tbsp dried chilli flakes
200g feta cheese
mozzarella cheese, just to add some stringiness … not so much necessary

Method
Preheat oven to 180°C.

Heat a small skillet over medium heat and remove the sausages from their casings, frying them into small meatballs for a couple of minutes.

Place each sheet of puff pastry on a lined baking sheet and smear each with tomato paste and dried herbs. Sprinkle over the cooked sausage, chargrilled vegetables, feta, chilli and a little mozzarella, to taste.

Place in the oven and bake for fifteen minutes, or until the cheese has melted and the pastry is puffed and glorious. Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Meat Louvers McClintock Pizza

Baking, Main, Pizza, Survivor NZ: Nicaragua, TV Recap

Previously on Survivor New Zealand – which was a mere minute ago – Mogoton finally ended their losing streak, snatching a critical victory

Hermosa returned to camp and quickly spilled all the beans on Tony’s outburst at Shay, making the tribe question her trustworthiness which could prove her undoing come a merge. Shannon continued to prove that she is the smartest person in the game, thankful that Tony was gone as it is one less potential ally for Nate and Barb.

Back at Mogoton, Shay, Tom and Avi returned from the duel to discover that Lou was feeling sick and could barely stay conscious or move. By the time we find out she is having cold sweats, it became pretty obvious why the episode didn’t end with Izzy’s victory in the duel.

After a brief interlude with Shannon and Georgia sunbaking and discussing their dwindling supply of food and their potential hunger-induced losing streak, we returned to Mogoton where Matt and the medics finally arrived to confirm that the treatment for Lou’s septic foot wasn’t working.

Given that the doctor had zero idea about what was wrong with her, she was evacuated from the game leaving Mogoton to feel like they will never catch a break in the game … oh, and uncertain whether she would return.

Over at Hermosa, Shannon and Jak were down by the water discussing the massive divide between the five young kids and the two olds. Oh and the fact that they are running out of rice and don’t have fishing gear means they’re pretty fucked. Digging her hole even further, Barb popped on a pot of rice and then proceeded to forget about it and burn the minimal rice they had left.

Self-proclaimed comedian Jak then tried to lighten the mood or genuinely attempt humour by pretending to catch a pelican. I assume you’d have to be there?

Back at Mogoton, the tribe were extremely worried about how Lou was going … and then Avi decided to join my spank bank, doing yoga on the beach IN BRIEFS.

Give me a couple of minutes, ok?

Barb and Nate discovered a cheeky treemail at Hermosa, pondering whether now was the time for their tribe mates to throw the challenge and send them home. Which wouldn’t bother Barb as she’d rather go home now than make the jury and have to give one of them the win.

Matt assembled the tribes for the immunity challenge where Hermosa discovered that Lou was removed to be assessed by medical last night before announcing that she was too sick to continue and is officially out of the game.

He then told everyone to drop their buffs – I was sure he was going to say pants – and get ready for a swap … but that is a story for next week’s elimination, ok?

Given that my dear friend Lou is a farmer slash country girl and I have a blatant disregard for the opinions of medical professionals, I removed Lou from the hospital and whipped her up a healing and hearty Meat Louvers McClintock Pizza.

 

 

While she was gutted to perk up within the hour of eating, just after the doctor officially pulled her from the game she was thrilled to reconnect and have me there to make everything ok.

Plus – how do you go wrong with a shit tonne of meat and cheese on dough? You just can’t!

Enjoy!

 

 

Meat Louvers McClintock Pizza
Serves: 2-4.

Ingredients
pizza dough (I used the one from Pizsa Zsa Gabor)
passata or tomato paste, with a combination of herbs
1 onion, finely sliced
150g mushrooms, sliced
½ cup barbecue sauce
4 Italian sausages, cooked and sliced
100g leg ham, sliced
100g pepperoni, sliced
100g chorizo, sliced
chilli flakes (shock horror), optional
mozzarella cheese, grated

Method
Follow the dough recipe on Zsa Zsa’s recipe.

Preheat the oven to 180°C.

When the dough is ready to go, roll out two bases and slather each with the herby passata. Top with onion and mushrooms, drizzle over the barbecue sauce and scatter over the meat before drowning in a thick layer of cheese. Chuck them in the oven – colloquially not literally – and bake for about fifteen minutes, or until golden and bubbly.

The devour … though making sure not to burn your mouth on the cheese, lest you too want to be medically evacuated.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.