Home > Mains, Recipe > Cheese Scone Pizza

Cheese Scone Pizza

This is a fantastic alternative to normal pizza, substantial and filling (so much so that you’ll only need a salad on the side, if anything) and easy, with a base that needs no sitting around or proving, yet is no less tasty for it. I’ve said this will serve two people, which it will, by itself, but of course you can stretch it further with the addition of a side or two. Of course, the toppings are merely suggestions, add whatever you wish.

Cheese Scone Pizza (serves 2)

  • 225g self raising flour
  • 2 teaspoons baking powder
  • 50g butter
  • 50g Cheddar cheese, grated
  • 2 tablespoons red pesto
  • 1 mozarella ball (about 150g)
  • 8-10 cherry or baby plum tomatoes, halved
  • fresh basil leaves

Preheat the oven to 220°C.

Sift the flour and baking powder into a bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs. Add the grated Cheddar.

Pour in 150ml water, and mix tp a smooth dough. Lightly dust a surface with flour and roll the dough out to a roughly 20 x 20cm square.

Place the dough square onto a lightly oiled baking sheet, and spread with the pesto. Slice the mozarella ball and arrange over the top of the pesto, and then place the halved tomatoes over the pizza.

Bake in the oven for 20-25 minutes. Roughly tear some basil leaves and scatter over the pizza. Slice and serve.

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