Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
Heat 1 tbsp of the oil in a large, ovenproof non-stick frying pan (the base needs to have a diameter of around 24cm). Add the peppers and fry for 5 minutes over a medium-high heat until softened, stirring regularly. Tip onto a plate and set aside.
- Return the pan to the heat, add the remaining oil and onion and cook for 3 minutes over a medium heat until the onion is softened and beginning to brown, stirring occasionally.
- Preheat the oven to 220C/fan oven 200C/Gas 7. Beat the eggs and seasoning in a large bowl with a metal whisk. Add the garlic to the frying pan with the onion, season well with salt and plenty of freshly ground black pepper and cook for a few seconds more, stirring.
- Reduce the temperature under the pan to medium-low and spread the onion and garlic. Pour the beaten eggs over the top. Cook for 5-8 minutes without stirring until the eggs are just set. They may still look a little wet on the surface.
- Very gently spoon the passata on top of the eggs. (If they are too soft, it will sink, so if that does happen, cook for a little longer before adding the passata.)
- Top with the cooked peppers, chorizo or salami, jalapenos and olives. Tear the mozzarella over and season with a little ground black pepper. Place the pan in the oven. Make sure the handle of the pan is suitable for the oven.
- Bake for 8-10 minutes or until the cheese melts and begins to bubble. Ask an adult to take the pan out of the oven holding the pan handle with a thick oven-cloth as it will be very hot. Keep the cloth around the handle at all times to remind you that it is hot. Scatter the ‘pizza’ with fresh basil leaves and serve in wedges.