Skip to main content

Crumpet pizzas

 


Method 1

Ingredients

6 crumpets

4 tbsp passata

4 tbsp ketchup

½ tsp dried oregano

toppings of your choice

(peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well)

75g cheddar cheese

grated

step 1

Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors.

step 2

Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating.

Method 2

🧺 Ingredients (makes 6 mini pizzas / serves 2–3)

Base:

6 crumpets (regular or sourdough)

1–2 tbsp olive oil (optional, for brushing)

Tomato sauce:

4 tbsp passata or pizza sauce

1 tsp tomato purée (optional, for richness)

½ tsp dried oregano or Italian herbs

Pinch of salt & pepper

(Optional) pinch of chilli flakes or sugar if your sauce is tart

Toppings (mix & match):

100g mozzarella, grated or torn

25g cheddar, grated (optional for extra flavour)

Sliced cherry tomatoes

Sliced pepperoni, ham, mushrooms, or olives

Sweetcorn, red onion, or bell peppers for a veggie option

Fresh basil or rocket (arugula), to serve

👩‍🍳 Method

Preheat the oven (or grill/broiler):

Oven: 200°C (180°C fan) / 400°F

Grill: medium-high heat

Prepare the crumpets:

Place crumpets on a baking tray, holes facing up.

Brush lightly with olive oil if you want a crisper base.

Toast in the oven or under the grill for 3–4 minutes, until just golden — this stops them going soggy later.

Add the sauce:

Mix passata, tomato purée, herbs, salt, and pepper.

Spread about 1 teaspoon of sauce over each crumpet, letting it sink into the holes a bit.

Add the toppings:

Sprinkle with mozzarella and your chosen toppings.

Finish with a little cheddar if you like a gooey, golden top.

Bake or grill:

Oven: Bake for 8–10 minutes until cheese is melted and bubbling.

Grill: Cook for 4–6 minutes, watching closely so they don’t burn.

Serve:

Top with fresh basil or rocket if using.

Enjoy hot, straight off the tray — perfect with a green salad or a mug of soup.

🍕 Variations

Breakfast crumpet pizzas: Use tomato relish, cheese, and a slice of cooked bacon or egg.

BBQ version: Swap tomato sauce for BBQ sauce and top with cooked chicken and red onion.

Veggie delight: Try roasted veg, pesto drizzle, and feta instead of mozzarella.

Mini party bites: Cut crumpets in halves or quarters before baking for easy finger food.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more