Ingredients

  • Loaf of sourdough bread (ideally around 500g)
  • 500 millilitres passata
  • 4 teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 teaspoon olive oil
  • 2 garlic cloves (chopped)
  • 1/2 onion (diced)
  • Pinch of oregano
  • Handful of basil (chopped)
  • Salt & pepper
  • Mini pepperoni slices
  •  
  • 150 grams Cheddar cheese (grated)
  • 1 ball of Mozzarella (grated)
  • 50 grams Parmesan (grated)
  •  
  • Bread sticks/baguette slices

directions

  1. Start by making the marinara sauce - heat oil over a medium heat, fry onion until translucent, then add the garlic for 30 secs before adding the passata, oregano and basil (season to taste). Stir in the Frank’s RedHot Sauce and simmer for a good 15 mins on low heat, making sure to cool off the stove afterwards
  2. In the meantime, slice the top of your loaf of bread. Hollow out the middle of the bread loaf (using a method of knife around sides and scooping out inside using your hand - making sure to leave an inch base)
  3. Pour marinara sauce into the centre of bread bowl until 3/4 full
  4. Generously sprinkle all the cheeses over the top of the marinara, covering where the sauce meets the bread (creating a ‘seal’) and add some mini pepperonis to the top
  5. Place toothpicks around the top of the bread bowl and tent foil over top (so that the foil doesn't end up sticking to the cheese). Place in a pre-heated oven (200c) and bake for 20 minutes; remove foil and bake for 5-10 more minutes, or until cheese is melted
  6. Serve with bread slices, crackers, bread sticks, or whatever you want, ready to dip in!