It’s sort of a muffin, sort of a pizza, sort of a ridiculously named open topped toasted sandwich bun thing. I don’t care what you call it, it was my late night munchy snack after 12 hours of travelling today, and it occurred to me that it would be a fab lunchbox alternative to sandwiches, a quick snack, or great for fussy households or involving the kids in cooking because different people can add what they like to theirs. Radical, I know.
I used some of that pesky kale pesto that was rolling around in the freezer, but see below for other suggestions. Pesto of any kind is of course entirely optional, but utterly delicious.
Ingredients, makes 12:
6 white breakfast muffins, halved
400g chopped tomatoes or 140g tomato purée
2 balls of mozzarella
2 tbsp kale pesto (see this recipe here: http://agirlcalledjack.com/2013/10/11/nut-free-super-kale-pesto-15p/ ) – or substitute with finely chopped basil, whole basil leaves, or spinach. Just something green and leafy will do.
This one is easy peasy but a great quick snack, and can be frozen or left to cool and popped in lunch boxes, etc.
Halve the muffins, one muffins will make two muffizzas (ha ha ha, I can’t even type that with a straight face!) Spread a dollop of chopped tomatoes on top or a little tomato purée, right to the edges. Add slices of mozzarella and a dollop of pesto to cover, and toast under the grill for a few minutes or bake in the oven for 10 minutes at 180C. Voila.
Experiment with toppings, mine is loosely based on the classic Italian ‘tricolore’ because I always have some cubes of pesto rolling around in the freezer, cheese in the fridge door and chopped tomatoes in the cupboard… Leftover chilli would be immense on these with a layer of cheese on top, for example…
Jack Monroe. Twitter: @MsJackMonroe
PS: sign my petition at change.org/foodbanks – thanks!!