Recipe : cheese and bacon scone pizza
If you want a quick pizza
,but don’t have bread mix
this recipe is a great yeast-free alternative using
ingredients most of us have to hand
this recipe is a great yeast-free alternative using
ingredients most of us have to hand
INGEDIENTS
- 250g/9oz plain flour
- 1 tsp salt
- 2 tsp baking powder
- 50g/2oz butter, chopped
- 2 eggs
- 3 tbsp
FOR THE SCONE BASE
- 1tbsp olive oil
- 1 green pepper, quartered desseeded and thinly sliced
- 4 rashers streakly bacon, chopped
- 5 spring onions, thinly sliced
- 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
- 6-8 cherry tomatoes, halved
- 85g/3oz mature cheddar, grated
METHOD
- Heat oven to 220c/fan 200c/gas 7. Mix the flour, salt and baking powder in a bowl, then rub in the butter until you have something that looks like very fine crumbs. Mix together the eggs and milk, then stir into the dry ingredients to make a soft dough.
- Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.
- Heat the oil in a frying pan, then stirfry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.
- Spread the ketchup over the pizza base, then tip the pepper and bacon mixture evenly over the top.
- Scatter over the tomatoes, followed by the cheese. Bake for 15 minutes until golden. Serve with a salad or coleslaw