Return to listing

Crumpet Pizza

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.

 
 

This recipe is taken from How to Cook Book Two, Delia Smith's One is Fun and Delia's Vegetarian Collection.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Frying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes Serves 2 as a main course or 4 as a starter

Frying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes

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!

 
 
Pan-fried Pizza Amalfitan Serves 1

Pan-fried Pizza Amalfitan

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 Pizza Sufficient for a 10 inch (25.5 cm) base pizza – serves 2

Puttanesca Pizza

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.

 
 
Quattro Formaggi (Four Cheese) Pizza Sufficient for a 10 inch (25.5 cm) base pizza – serves 2

Quattro Formaggi (Four Cheese) Pizza

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. Vegetarians might like to know that a vegetaria

 
 
Basic Pizza Dough Makes a 10 inch (25.5 cm) base pizza – serves 2

Basic Pizza Dough

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.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... American Turkey Stuffing
23 Oct 2014 00:43
Coffee Break Salt and Pepper Mills
22 Oct 2014 13:06
Food and travel probably not
20 Oct 2014 17:18
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Prestige
22 Oct 2014 21:34
Books Video
21 Oct 2014 19:59
Equipment TEFAL JAM MAKER
23 Oct 2014 07:50
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com