Scone pizza
This pizza can be eaten either as a snack
or as a full meal accompanied by a crisp, green salad. The scone base
is very tasty and microwave well. Make sure that the topping is well
flavored with garlic and herbs.
INGREDIENTS
-
150g (5 oz) self-raising whole wheat
flour
-
Pinch of salt
-
25g (1 oz) butter or margarine
-
1 egg, beaten
-
15ml (1 tbsp) skimmed milk
-
For the topping
-
15ml (1 tbsp) olive oil
-
2 small onions, finely chopped
-
1 clove garlic, crushed
-
2 medium tomatoes, skinned and chopped
-
15ml (1 tbsp) tomato puree
-
2.5ml (1/2 tbsp) chopped fresh basil
-
5ml (1 tsp) dried oregano
-
5ml (tsp) green peppercorns or capers
-
50g (2 oz) cheese, grated
Method
-
Mix the flour and salt together in a
large bowl, then lightly rub in the butter or margarine. Add the beaten
egg and milk and mix quickly to a soft dough.
-
Press the dough on to a 17.5cm (7 in)
plate. Cover with greaseproof paper and an inverted plate and cook full
for 4 minutes, 600W (3 minutes, 700W; 5 minutes, 500W), giving the
plate a quarter turn every minute.
-
For the topping, put the oil in a medium
dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W).
Stir in the chopped onions and garlic and cook for 2 minutes, 600W
(11/2 minutes, 700W; 21/2 minutes, 500W).
-
Add the tomatoes, tomato puree, herbs and
green peppercorns or capers. Cover and cook for 4 minutes, 600W (3
minutes, 6700W; 5 minutes, 500W), stirring once or twice.
-
Spoon the topping over the base. Sprinkle
with grated cheese and cook for 2 minutes, 600W (11/2 minutes, 700W;
21/2 minutes, 500W) until the cheese just melts. Alternatively, brown
under a preheated conventional grill.
|