Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it. And because crumpets are quite small, the fillings get piled up very high and it all becomes rather lovely.
Serves 4 as a snack or 2 as a main course
|6 oz (175 g) Gorgonzola, cubed|
|2 oz (50 g) Mozzarella, cubed|
|2 oz (50 g) chopped walnuts|
|12 medium-sized fresh sage leaves|
|1 tablespoon olive oil|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from How to Cook Book Two, Delia Smith's One is Fun and Delia's Vegetarian Collection.
All you do is lightly toast the crumpets on each side (they can be quite close to the heat at this stage) – they need to be lightly golden, which takes about 1 minute on each side.
Then remove them to a baking sheet and all you do is pile up the Gorgonzola and Mozzarella on each crumpet, then sprinkle with the chopped walnuts and, finally, place the sage leaves – first dipped in the olive oil – on top.
Now back they go under the hot grill, but this time 5 inches (13 cm) from the heat source, for 5 minutes, by which time the cheeses will have melted, the walnuts toasted and the sage become crisp.
Then you can serve them absolutely immediately.
You can get really creative and make up loads more ideas of your own.
Obviously the whole thing can be very easily adapted to whatever happens to be available.
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If you have an aversion to kneading and proving dough, you'll love this recipe, made with scone dough for speed and ease. Vary the toppings according to what you like or need to use up. Either way, it's a real winner!
Home-made pizzas are in a league of their own and the joy of them is that you can add whatever toppings you like, depending on what you have to hand or what you fancy. A truly versatile supper dish.
Puttanesca has always been one of my favourite pasta sauces – strong and gutsy, with lots of flavour – then one inspired day I decided to try it on a pizza base instead. The result is brilliant.
This is the classic version of one of the most wonderful combinations of bread and cheese imaginable. You can, of course, vary the cheeses, but the ones I've chosen here are a truly magical combination.
Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that you add olive oil and a little sugar to the flour mixture and there isn't a second rising.
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