Scone pizza

Method

1. Preheat the oven to 220°C/gas 7. Lightly grease a baking sheet.

2. Sift the flour, bicarbonate of soda and a pinch of salt into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in
the grated cheese.

3. Whisk together the egg, milk and yoghurt. Add enough to the dough to bind. Knead lightly until smooth.

4. Place the dough on the greased baking sheet. Shape into a 20cm diameter circle about 5mm thick.

5. Cover with tomato slices, mozzarella and your chosen toppings. Sprinkle with the olive oil and basil. Season with salt and freshly ground black pepper.

6. Bake in the preheated oven for 12-15 minutes, or until the cheese has melted and the scone base has browned. Serve hot, warm or at room temperature.

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Ingredients

Main:

oil, for greasing
225g self-raising flour
1/2 tsp Bicarbonate of soda
Salt
50g Butter, diced
50g Cheddar cheese, grated
1 egg
3 tbsp plus 1 tsp Milk
3 tbsp plus 1 tsp Yogurt
225g Tomatoes, thinly sliced
225g mozzarella cheese, thinly sliced
1 tbsp Olive oil
1 tbsp shredded basil
freshly ground black pepper

For the toppings:

cooked Sweetcorn
gherkins, sliced
cooked ham, diced
pineapple, diced
Mushrooms, sliced
black olives, pitted
anchovy fillets
red, yellow, orange, green peppers, diced
Spring onions, chopped

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