Crumpet pizzas

• Blue cheese & walnut pizza
• 5 tbs (100ml) olive oil
• 1 red onion, sliced
• 1/2 tsp dried sage
• 1 cup mild blue cheese
• 3 tbs milk
• 3 tbs chopped walnuts
• 4 crumpets, toasted
• Italian tomato & basil pizza
• 1 tbs olive oil
• 1 onion, finely chopped
• 1 tsp dried basil
• 1/3 cup black olives, pitted and chopped
• 2 anchovy fillets, drained, chopped (optional ? not vegetarian)
• 8 tomatoes, thinly sliced
• 1 cup grated cheddar cheese
• 4 crumpets, toasted
• Fresh basil leaves, to serve (optional)

1. Blue cheese & walnut pizza: Heat 4 tablespoons of oil in a frypan over low heat. Add onion, cook until softened, then add sage and allow to cool. Preheat grill to high. Mash cheese and milk together, then add walnuts, onions and sage. Pile onto crumpets and grill for 1-2 minutes or until golden.
2. Italian tomato & basil pizza: Heat oil in a frypan over medium heat, then add onion and dried basil and cook until onion starts to soften. Add olives and anchovies and cook, stirring, for a further 2 minutes. Preheat grill to high. Place overlapping tomatoes slices on the crumpets and pile onion mixture on top. Sprinkle with cheese and grill until bubbling and golden. Garnish with basil.