These rustic, stoutly British little pizzas have a cheesy scone base and Cheddar cheese on top. Kids enjoy mixing, kneading and cutting the dough, but the best bit is getting creative with the toppings. The finished pizzas keep well in the fridge and are ideal for a picnic because they taste as good cold as they do fresh from the oven.
Ingredients (Makes 10 Mini Pizzas)
For the sauce
- 1 tin chopped tomatoes
- 1 medium onion, finely chopped
- 1 clove garlic, crushed/chopped
- 2 generous dessertspoonfuls tomato puree
- 1 tsp oregano (dried is fine)
- Salt, pepper
- Olive oil
- 150g grated Cheddar
- Whatever you fancy! We used chopped peppers, kabanos and mushrooms.
For the Scone base
- 220g wholemeal self-raising flour
- 50g butter
- 100g Cheddar, grated
- 2 eggs, beaten
- 1 tsp salt
- 1-2tbsp milk
To make the sauce:
- Fry the onion and garlic in the olive oil until soft (don’t burn them!)
- Add the tomatoes, tomato puree and oregano
- Allow it to bubble gently, stirring frequently, for at least half an hour or until the sauce has a pasty consistency. If it still looks watery, it’s not ready.
To make the base:
- Mix the flour and salt in a bowl
- Chop the butter into small cubes then rub it into the flour until it resembles breadcrumbs
- Mix in the grated Cheddar
- Add the beaten eggs then gradually add the milk until the dough is the right consistency
- Knead lightly then roll out to just under a centimetre in thickness, and use a cookie cutter to cut circular pieces of dough. Arrange these on a greased baking sheet ready to be topped.
- Top the dough circles with the sauce, sprinkle them with Cheddar then add whatever other toppings you fancy.
Bake at gas mark 6/200 degrees centigrade for 20-30 minutes then cool on a wire tray.
Recipe by Jenny White (c)2012