Scone Pizzas Recipe
Ingredients
125 g (4 oz) self-raising flour
Pinch of dry mustard
Salt and pepper
25 g (1 oz) margarine
4 tablespoons milk topping:
1 x 397g (14 oz) can tomatoes, drained and chopped
2 teaspoons grated onion
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 slices salami, chopped
125 g (4 oz) Cheddar cheese, grated
6 stuffed olives, sliced
Directions
Sift the flour with the mustard, a pinch of salt and pepper to taste into a bowl.
Rub in the margarine until the mixture resembles fine bread crumbs.
Stir in the milk and mix to a firm dough.
Turn onto a floured surface and knead until smooth.
Divide the dough in half.
Roll each piece out to a 15 to 18 cm (6 to 7 inch) circle and place on a large greased baking sheet.
Arrange the tomatoes on top and sprinkle with the onion, herbs and salt and pepper to taste.
Sprinkle the salami and cheese over the pizza and top with the olives.
Cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 to 20 minutes or until the dough is cooked and the cheese is brown and bubbling
Rub in the margarine until the mixture resembles fine bread crumbs.
Stir in the milk and mix to a firm dough.
Turn onto a floured surface and knead until smooth.
Divide the dough in half.
Roll each piece out to a 15 to 18 cm (6 to 7 inch) circle and place on a large greased baking sheet.
Arrange the tomatoes on top and sprinkle with the onion, herbs and salt and pepper to taste.
Sprinkle the salami and cheese over the pizza and top with the olives.
Cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 to 20 minutes or until the dough is cooked and the cheese is brown and bubbling
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