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|
|Need help with conversions?|
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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