Scone Pizza is another example of my mum’s fantastic food. I think she got it from a recipe book from way back. I’m not sure which one. I’ve updated the ingredients and quantities to keep it tasty, healthier and less calorific.
It’s not a traditional pizza. It has a scone base, which is light and full of flavour. (but I would say that. I made it) If you love cheese, you’ll love this. I’m not a great cheese fan and I love it!
The slightly crusty top connects beautifully with the melt in the mouth base.
The cheese is mainly within the base, with just a very light sprinkle on top. A secret ingredient in the base gives it an extra kick.
There is no traditional tomato paste base. I’m not even sure I should call it a pizza, but hey, my mum sold it to me as Scone Pizza. Who am I to mess with tradition. Plum or cherry tomatoes work well as a topping to give a sweetness that complements the saltiness of the cheese.
This can be eaten as a snack over a few days. It’s great for lunch boxes. Dividing it into more servings will not only make it last longe, but it will also cut the calorie count.
This is quite an indulgent recipe, I hear you say. Why is this healthy eating? I think we can eat the food we enjoy if we have cut as many calories as possible from the recipe, without compromising on taste. It can also be eaten in moderation within any calorie restrictions you have, or maybe just exercise a little harder.
Depriving ourselves of the things we love only makes us want them more, in all aspects of life. Moderation is the key.
Don’t let this little beauty pass you by.
- 200g g Self Raising Flour
- 60 g Butter
- 1 tsp Dry English Mustard Powder
- 2 Red Onions (spoiler alert!! – secret ingredient)
- 150 g Cheddar Cheese
- 1 tsp Dried Mixed Herbs
- 2 Eggs
- 2 tbsp Milk
- 10 Baby Plum or Cherry Tomatoes
- Set the oven to Gas Mark 6 or 200C.
- Line a 32cm x 22cm baking sheet (internal size) with parchment paper.
- Add the flour to a large mixing bowl.
- Chop the butter into small pieces into the flour.
- Rub the butter and flour together by lifting a handful in both hands and letting it gently fall back into the bowl while rubbing your thumb across your fingers. Eventually, this mixture will resemble breadcrumbs. Don’t worry about getting it too perfect.
- Add the dry mustard powder and mixed herbs and mix with a wooden spoon.
- Grate the cheese on a fine cheese setting on the grater. This allows it to melt and blend into the mixture more easily in the oven.
- Peel and grate the 2 red onions onto a clean cloth (tea towel will do) and squeeze the excess liquid out.
- Beat the two eggs together in a separate bowl.
- Add the onion, eggs, milk and cheese to the flour mixture (leave about a palm full of cheese aside for sprinkling on top later).
- Mix together until a smooth ‘dough’ forms. Add a dusting of flour if the mixture is too sticky.
- Put the ‘dough’ on the parchment paper on the baking tray and either roll it out or press it out until it is about ½ cm thick.
- Chop the tomatoes and arrange them on top of the ‘dough’.
- Sprinkle a very light amount of the remaining cheese on top, along with a sprinkling of mixed herbs.
- Bake in the middle of the oven for 25 minutes.