"PIZZA CRUMBLE" - Yes it's a pizza and it's also a crumble - Crazy!!! (Original Recipe)

Preparing the same meals over and over can get monotonous, and so can the taste and even the texture!  To keep things interesting it's good to mix things up, try approaching things from a different angle.

I love scone-based pizza, more so than bread-based (for a scone-based pizza recipe please see this post).  But the other day I came up with this idea of "pizza crumble", as I had 4 home-baked scones that were getting stale and I don't like to waste good food.  To avoid the scone becoming too hard when twice-baked the veggies in the dish bring enough moisture, and yet the topping is wonderfully crunchy... suffice to say everything works perfectly together to create this really tasty dish where both taste and texture make sweet love to your mouth!  

Ingredients (organic recommended):

4 large scones:

-  my 'perfect scones' recipe (wholewheat & spelt)

-  herby scones recipe - (if using wholewheat flour instead of almond flour, use one less egg)

-  gluten-free scone recipe

red onion

sweet ramiro pepper

green pepper

handful spinach

250g fresh tomatoes

1 bulb garlic

250g cheese

tomato puree

oregano

black pepper

Directions:

Take two scones and crumble them up (not too fine, we want a good texture for our crumble).  

With the remaining two scones, slice in half (or even thirds if you can), spread with tomato puree, and sprinkle generously with oregano and black pepper.  Then chop them all up into bite-size pieces and set aside.

Slice and dice onion, ramiro pepper, green pepper, and tomatoes.  Mince the garlic and spinach together.

Now to assemble the dish!  Firstly, line the base of an oven-proof dish with the bite-size scone pieces.

Throw in the tomatoes, peppers, onions and half the cheese.

Sprinkle the crumbled scones, the remaining cheese, and the minced garlic & spinach on top.  Sprinkle again with oregano and black pepper (and chilli flakes too if you like spicy).

Pop the lid on and bake in a preheated oven at 200 degrees Celsius for 30 minutes.  Remove the lid and bake for a further 10-15 minutes until the topping is golden-looking and crunchy.  

Delicious!

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