Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Wash the spinach, then drain well. Wipe the mushrooms clean, then slice. Heat the olive oil in a non-stick frying pan over a medium-high heat, then fry and season the mushrooms for 5 minutes until golden. Add the spinach for freshness and cook until wilted and any excess water has evaporated.
Meanwhile in a large mixing bowl, whisk together the eggs and milk until creamy and combined. Season well with salt and black pepper. Cut the crumpets in half, then toss through the egg mixture. Allow to soak for 5 minutes.
Pour the passata into the base of an oven dish (about 25cm x 18cm x 6cm). Arrange the soaked crumpets on top, slightly overlapping, with the spinach-mushroom mixture nestled into the layers. Slice or tear the mozzarella, then arrange on top for richness. Bake for 20-25 minutes until golden and crisp. Leave to stand for a few minutes before serving.
There’s pizza night, and then there’s crumpet pizza night! For the ultimate mash-up of two classic comfort foods, we’ve soaked crumpets eggy bread-style, then layered them with passata, spinach and mozzarella before baking until golden and oozy.