I think I have created the next best thing to sliced bread. Maybe even better than sliced bread and admittedly sliced bread is pretty amazing.
This thing goes by the name of scone pizza.
Yes you saw correctly Scone Pizza!!
I had a craving for pizza but I didnt want to spend money ordering a pizza and I was too lazy to make actual pizza dough.
I wanted pizza and I wanted it now!!
One of the reasons why this is truly amazing is that there is no knead to knead (apologises for the highly cheesey joke).
And talking about cheese. This base has got strands of cheese flecked throught the dough as well as on top so you get a double ducey of cheese.
This dough is what I consider a lazy person’s dough. There is no faffing about with kneading, waiting for it to prove; just mix, roll, cram on toppings and bake. Not only is it quicker than actually ordering a pizza which means it’s perfect for whipping up for dinner or if unexpected guests come over, its great for using up leftovers.
Whether you have left over meatballs, pasta sauce or vegetables, just chuck it on the pizza. This scone pizza is great to make with kids. Get them involved and let them create their own individual pizza. You can totally divide, double, quadruple this dough which you can then freeze for use at a later date. You can make one big pizza or 4 small ones, whatever. Be creative.
For the scone dough…
150g self raising flour
1/2 tsp baking powder
30g cold unsalted butter
1/4 tsp salt
1/2 tsp black pepper
75g grated cheese
- Combine the butter with the flour, baking powder, salt and black pepper till it resembles fine breadcrumbs.
- Add the cheese and mix until evenly distributed.
- Gradually add the milk till it forms a smooth dough. You may not use all of the milk.
For the pizza toppings…
Like I said before you can use anything you like but here is a rough guide of what I used.
150g ratatouille sauce
Few drops of hot sauce
2 sausages cut in chunks
5 slices of pepperoni
1 shallot chopped
25g roasted red pepper
1 tsp garlic paste
6 slice of courgettes
1/2 tomato diced
1/2 tsp chilli flakes
125g grated cheddar
- Roll out the dough into a rough circle.
- Mix the ratatouille sauce with the hot sauce and spread on the base leaving a 1cm gap from the edge.
- Layer on your toppings and fold over the edge of the pastry to make a crust.
- Brush the edges with a little milk and finish with a sprinkling of cheese.
- Bake in a preheated oven @ 200°C for 20-25mins.
- Allow to cool slightly on tray before removing and slicing up.
Oh So Sweet Baker’s Notes
- Ensure that you mix the scone dough until just combined. If you over mix you will end up with a tough scone.
- For the cheese I used mature cheddar but feel free to substitute.
- Roll the dough 1/2 inch thick for a deep pan base or 1/4 inch thick for thin crust.
- For the sausage I removed them from their skins.
- I slightly cooked the sausage and bacon just to ensure that they would be thoroughly cooked. through and nice and caramelised
- If you are making a thin crust pizza, bake for 5 mins less.
- Some pizza topping combinations, if you’re stuck…
- Duck, rocket, plums and smoked cheese
- Pesto sauce, red peppers, mozzarella
- Balsamic, tomatoes, basil, parmesan
- Mushroom, bacon, spinach, blue cheese
- Salmon, dill cream cheese, watercress
Oh So Sweet Baker x