Pizza pasta with pepperoni bread crumbs from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 132) by Tieghan Gerard

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Notes about this recipe

  • Eat Your Books

    Can substitute raw honey for fig preserves.

  • jdjd99 on November 29, 2023

    I crisped the pepperoni first before adding the breadcrumbs as someone else suggested which worked well. I otherwise followed the recipe Everyone enjoyed it.

  • anya_sf on November 30, 2022

    Lacking fresh basil, I used frozen in the sauce and skipped extra on top, but even with fresh basil, I think the flavor would be lost due to the huge amount of dried herbs. Next time I would cut back. Also, the spices were fragrant after just 1 minute; after 3-5 min, they would have burned. My sauce also reduced quite a bit, so I was glad I reserved 1 cup pasta water, as I used it all. We really liked the pepperoni bread crumbs, but the crumbs browned before the pepperoni got fully crisp, so next time I would start browning the pepperoni first.

  • averythingcooks on September 16, 2022

    This was good but I'm not such a fan of so many dried herbs in the sauce...I know she was after "pizza sauce" but I don't actually use dried thyme or dried basil in my versions. Having said that, the flavoured crumbs with the cured meat (this time, a mix of thinly sliced soppressata, calabrese & Spanish chorizo) were delicious. I cut the sauce & crumbs in 1/2 but used close to the full mass of the meat, and just over a 1/4 of the pasta (8 oz of pasta is WAY more than the 2 of us need / will actually eat). I would repeat this idea for sure but use my own favourite style of pizza sauce.

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