Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves (3 sliced, 3 minced)
- 1 large white onion, diced
- 2 tins 400g chopped tomatos
- 2 tbsp dried oregano
- Small bunch of basil, roughly chopped
- 1 tbsp balsamic glaze
- 2 x 400g ready-rolled pizza dough
- 250g grated mozzarella
- 120g pepperoni
- 100g sun-dried tomatoes, roughly chopped
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Method
Step 1
Pre-heat your oven to 200°C/180°C fan/gas 6 and heat your oil in a large, non-stick pan over a medium heat. Add your garlic and onion.Step 2
Fry for a few mins until fragrent and the onions have softened before adding all other sauce ingredients plus salt and pepper and simmering for 15 mins until thickened before setting aside to cool.Step 3
Once cooled, add your sauce to a large oven dish (this will be your 'blood bath' base for your 'intestines'). Mix your butter and garlic and pop to one side.Step 4
Unroll your first pizza dough and slice horizontally in half. Spread 1/4 of your garlic butter across the centre of each half and top each with 1/4 of your mozzarella followed by 1/4 of your pepperoni and sundried tomatoes. Pinch the long sides of the rectangles together to enclose around the fillings to create a sausage shape and close each side. Repeat the above process with your second pizza roll.Step 5
Arrange your 'intestines' over the sauce seam-side down, curling them into the shape of intestines. Ensure to leave a little space as your dough will expand when baking.Step 6
Sprinkle all over with oregano, pop in the oven for 25 mins and bake until golden. The perfect tear and share with a gruesome twist!