Cheesy chipotle potato skins
Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli
Heat oven to 220C/200C fan/gas 7. Make up the pizza base following pack instructions. Knead on a lightly floured surface and divide into 2 balls, 1 slightly bigger than the other. Roll out the bigger ball to about 32cm diameter. Place on a floured baking sheet or pizza tray.
Top the pizza base with the pasta sauce, pepperoni, onion, pepper, mozzarella, oregano, 1 tbsp of the Parmesan and a little black pepper.
Roll the smaller piece of dough to about 28cm diameter and place on top of the pizza filling. Fold the edge of the base over the top, pressing the edges together to seal – use a little water to help stick if you need to. Sprinkle over the remaining Parmesan and bake for 15 mins until puffed and golden.