Crumpetizza Vegetariana


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
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


      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 toppings

      • 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.

      The crumpets

      • 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.