Crumpetizza Funghi

Mamma Mushroom!

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
Buffalo mozzarella cheese (pulled into small pieces) 200 g 7 oz
Large flat mushrooms (peeled and finely chopped) 200 g 7 oz


      The tomato sauce

      • 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.

      The crumpets

      • Grill the crumpets to perfection.
      • Peel and chop the mushrooms finely and season well with salt and pepper. Fry in a little butter, adding some chopped garlic if that takes your fancy.
      • Add the tomato sauce and mozzarella to the crumpets and grill on a low to medium heat until the cheese starts to melt.
      • Add the mushrooms and grill for another minute or so.
      • You might want to add some more black pepper at this point.