Crumpetizza Vegetariana
Bellissimo!
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 |
| Mushrooms (finely chopped) | 125 g | 4.4 oz |
| Sweetcorn (frozen) | 3 tbsp | 3 tbsp |
| White onion (finely chopped) | 3 tbsp | 3 tbsp |
| Green pepper (finely chopped) | 3 tbsp | 3 tbsp |
| Butter | 15 g | 0.5 oz |
| Salt and pepper | Plenty | Plenty |
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.
- Melt the butter in a non-stick pan, add the mushrooms, salt and pepper, and cook on a medium heat for 3 or 4 minutes, tossing frequently.
- Mix in the sweetcorn, using the heat of the pan to defrost for a minute or so.
- Add the onion and pepper - and a little more salt and pepper - and cook for 1 minute more.
- Grill the crumpets to perfection.
- Add the tomato sauce and mozzarella, and grill on a low to medium heat, until the cheese starts to melt.
- Add the other toppings, and grill for another minute or so, to enable the ingredients to become acquainted.
- You might want to add some more black pepper at this point.
The tomato sauce
The toppings
The crumpets
