Crumpetizza Crudo
Semplice y Delizioso!
Crumpet pizzas are obviously hugely versatile: Pimp My Crumpetizza!
| Preparation: 10 minutes | Serves: 6 crumpets |
| Cooking: 40 minutes | Unbuttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Tomato sauce | ||
| Tinned plum tomatoes | 400 g | 14 oz |
| Garlic clove (finely chopped) | 1 | 1 |
| Oregano (fresh if possible) | 1.5 tsp | 1.5 tsp |
| Basil (fresh, finely chopped) | 1.5 tsp | 1.5 tsp |
| Salt and pepper | Plenty | Plenty |
| Olive oil | 1 tbsp | 1 tbsp |
| Toppings | ||
| Buffalo mozzarella cheese (pulled into small pieces) | 200 g | 7 oz |
| Parma ham | 80 g | 2.8 oz |
| Fresh rocket | 40 g | 1.4 oz |
METHOD
- Gently heat the oil in a non-stick pan. Add the garlic and then the tomatoes, oregano, basil and salt and pepper.
- Bring to the boil, then remove from the heat. Strain the sauce through a sieve, squeezing through as much juice as possible, into a non-stick saucepan.
- Bring the sauce back to the boil, then reduce to a simmer and cook for 20 minutes.
- Remove from the heat and cover.
- Grill the crumpets to perfection.
- Add the tomato sauce and grill on a low to medium heat for about 2 minutes.
- Add the other mozzarella and ham, and liberally distribute the rocket.
- You might want to add some more black pepper at this point.
The tomato sauce
The crumpets
Don't forget to use ham from happy pigs, or karma might come to bite you on the arse.
