This pizza-style is a total flavour bomb with a Spanish vibe: dare to eat just one.
Olive oil, for brushing
1 quantity crèpe batter
120g ((4oz) vegan bacon or thinly sliced vegan ham
320g (11oz) ripe tomatoes, chopped
120g (4oz) vegan cheese grated
40g (1 ½ oz) blanched almonds, toasted in a dry frying pan and chopped
4 small handful of spinach leaves, torn
Smoked paprika, for sprinkling
Extra virgin olive oil, for drizzling
Preheat the grill to high. Heat a non- stick, ovenproof frying pan over a high heat (one with a 15-cm/6-in base is perfect) and brush with oil. When hot, pour 125ml (4fl oz/1/2 cup) batter into the pan-this will make a pancake much thicker than a crêpe-Cook for about 2 minutes, until just set on top and turning golden underneath.
Pull the pan off the heat and spread one-quarter of the ham/bacon and spread one quarter of the ham/bacon and tomatoes over the top, with wilted spinach then scatter over one-quarter of the cheese. Place under the grill for 3 minutes, or until the cheese starts to bubble and turn golden. The pancake might be slightly puffed and golden in patches too.
Carefully slide the pancake onto a plate. Scatter with the almonds if using, sprinkle with paprika, and drizzle with extra virgin olive oil. Serve immediately and repeat with the remaining batter and ingredients.