If you need a pizza for tea quickly then try this scone based recipe. Easy and speedy to make it can be put together with store cupboard ingredients. Ideal for when little friends come to tea, it is always a popular choice. Vary the toppings by adding whatever you have available – ham, tomatoes, spring onions etc. Serve hot or cold. The scone base is firm and full of flavour. It will absorb the tomato based sauce for the topping making it even more flavoursome than your usual pizza base. If you have any pizza leftover, cover in cling-film and leave in the fridge for a few days.
- 175g self raising flour
- ½tsp baking powder
- 50g butter or margarine
- 50g Cheddar cheese, grated
- 4 – 5tbsp milk
- 1tbsp vegetable oil
- 1 large onion, chopped
- 400g can tomatoes, drained and chopped
- 1 clove garlic, crushed
- 1tsp dried oregano
- 175g Mozzarella cheese, sliced or grated
- 50g mushrooms, sliced
Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Sift the flour and baking powder into a bowl.
Add the butter or margarine and rub in until the mixture resembles breadcrumbs. Add the cheese and sufficient milk to give a soft dough. Knead lightly.
Roll out the dough to a circle about 25cmdiameter and put on a greased baking sheet.
Heat the oil in a frying pan, add the onion and fry until soft. Add the tomatoes, garlic and oregano and cook for about 2 minutes.
Spread the mixture over the dough right to the edges. Add the cheese and arrange the mushrooms on top.
Bake for 20 – 25 minutes until the cheese bubbles.
This recipe can be made into 4 separate pizzas – simply divide the dough and topping into 4 before baking.