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My kids love this so much it’s literally like pizza baked up into a paste- such an easy one dish meal!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS:
- 1 pack penne pasta (400g/14oz)
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 1 jar pasta sauce (450g/15oz)
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Pinch of red chili flakes
- Pinch of sugar
- 1 chicken stock cube
For Topping:
- 1.5-2 cups shredded mozzarella cheese
- 10 slices pepperoni
- 1 green bell pepper, sliced
- 1/3 cup sliced black olives
INSTRUCTIONS:
Preheat oven to 200°C (400°F).
Cook the pasta until al dente according to package instructions. Drain and set aside.
Heat olive oil in a large saucepan over medium heat, then add garlic. Cook for a few minutes until fragrant and slightly golden.
Add pasta sauce, water, salt, oregano, basil, chili flakes, sugar, and crumbled stock cube. Stir to combine and simmer for 5 minutes.
Add cooked pasta to the sauce and toss to coat.
Transfer pasta to an oven-safe baking dish.
Sprinkle mozzarella cheese on top, then arrange pepperoni, sliced bell pepper, and black olives (or other toppings of choice) evenly over the cheese.
Bake for 15-20 minutes until the cheese is melted, then broil for a couple of minutes until golden brown spots appear.
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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