Baked with love, this Pepperoni Supreme Pizza Pasta is irresistibly delicious and can be on the table in just 30 minutes, so it's the perfect dish to cook for someone special.
Many thanks to our friends Ross & Ian for this great recipe.
Watch our Instagram Live with Ross here when he cooked this dish live for us with his AGA eR7 Series.

Serves 4
10ml of olive oil
1 x red or white onion, chopped
2 x peppers (any colour) chopped
3 cloves of garlic, crushed or chopped (fresh or frozen)
Handful of chopped mushrooms
160g frozen or tinned sweetcorn
1 x vegetable stock cube
1 x 400g tinned chopped tomatoes
500g of passata
3 tbsp of Worcestershire sauce
130g of pepperoni
Fresh or frozen basil, chopped
400g of fresh pasta
100g of grated mozzarella
170g of mature cheddar
Salad of your choice
2 slices of Jason’s sourdough
Lurpak Garlic Butter
On our AGA eR7, I turn on both hotplates and the roasting oven to R9.
1. Cook the onion, peppers and garlic for a few minutes in the olive oil in a large pan, the AGA Cast Aluminium Sauté Pan is perfect.
2. After a few minutes, add the mushrooms and sweetcorn.
3. Boil some water on the AGA hotplate and cook the fresh pasta as per the instructions. Once cooked, leave to one side.
4. Once the mushrooms have cooked down and water has been released, add the stock cube and stir, mixing together.
5. Add the tinned tomatoes and passata, stir for a few minutes.
6. Add the Worcestershire sauce and half of the pepperoni, chopped.
7. Add some basil for additional flavour before mixing in the pasta.
8. Transfer to an rosting dish, the Portmeirion for AGA Roasting Dish is ideal, add the cheese and then the pepperoni on top.
9. Place in the AGA roasting oven on the middle shelf for 3-5 minutes. Keep an eye on it as grills quickly.
10. Toast some sourdough on the AGA hotplate, serve with garlic butter.
11. Once the pepperoni has grilled and burnt round the edges, serve with a fresh salad and garlic bread.