Name: Cheese & bacon scone pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250g plain flour; 1 tsp salt; 2 tsp baking powder; 50g butter chopped; 2 eggs; 3 tbsp milk; 1 tbsp olive oil; 1 green pepper quartered, deseeded and thinly sliced; 4 rashers streaky bacon chopped; 5 spring onions thinly sliced (the white and green parts); 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée; about 6-8 cherry tomatoes halved; 85g mature cheddar grated

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Cheese & bacon scone pizza

Cheese & bacon scone pizza

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.2 out of 5.32 ratingsRate

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An easy, quick yeast-free pizza recipe to make with the kids - get them to choose their favourite toppings

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Cheesy garlic bread wedges

A star rating of 4.4 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

For the scone base

250g plain flour
1 tsp salt
2 tsp baking powder
50g butter

chopped
2 eggs
3 tbsp milk

For the cheesy topping

1 tbsp olive oil
1 green pepper

quartered, deseeded and thinly sliced
4 rashers streaky bacon

chopped
5 spring onions

thinly sliced (the white and green parts)
2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
about 6-8 cherry tomatoes

halved
85g mature cheddar

grated

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Nutrition: per quarter pizza

kcal542
fat29g
saturates14g
carbs54g
sugars5g
fibre0g
protein19g
salt3.6g

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Mix the flour, salt and baking powder in a bowl, then rub in the butter until it disappears. Mix the eggs and milk together, 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.
step 2

Heat the oil in a frying pan, then stir-fry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.
step 3

Spread the ketchup over the pizza base, then evenly tip over the pepper and bacon mixture. Scatter over the tomatoes, followed by the cheese. Bake for 15 mins until golden. Serve with a salad or coleslaw.

Recipe from Good Food magazine, January 2009

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A star rating of 4.2 out of 5.32 ratings

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