Scone Based Pizza Recipes
CHEESE & BACON SCONE PIZZA
An easy, quick yeast-free pizza recipe to make with the kids - get them to choose their favourite toppings
Provided by Sara Buenfeld
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 542 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Protein 19 grams protein, Sodium 3.6 milligram of sodium
PIZZA SCONES
Move over, breakfast scones! This savory pizza riff on traditional scones are perfect to serve at parties with dipping sauce.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In large bowl, stir together baking mix, Cheddar cheese, sun-dried tomatoes, olives, salami, cornmeal, onion powder, Italian seasoning and 2 tablespoons of the Parmesan cheese; add buttermilk. Stir just until soft dough forms.
- Place dough on lightly floured surface. On ungreased cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges but do not separate wedges. Brush with oil; sprinkle with pepper and remaining 1 tablespoon Parmesan cheese.
- Bake 15 to 20 minutes or until golden brown. Carefully separate wedges; serve warm with pizza sauce.
Nutrition Facts : Calories 230, Carbohydrate 25 g, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg
SCONE BASED PIZZA
its a quick and easy pizza using a scone base
Provided by cworman
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- oven on at 180c
- make the base by siving flour and adding margarine
- rub them together and add milk then add the cheder cheese so you get a cheesey base
- roll out to round shape the wider the base the crisper it is .
- add all the sauce ingredients and mix in a cup
- spread the sauce over the base but leave 2cm between the edge of the base and the sauce
- spread the mozzarella on top of the sauce
- place the topping of your choice on top of the cheese
- bake in the oven at 200c for 15 to 20 mins
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- Heat the oven to 220°C/200°C fan/gas 7. Put the flour, baking powder and mustard in a large mixing bowl. Add a large pinch of salt and the butter, then use your fingertips to rub in the butter to give a breadcrumb consistency.
- Using a round-bladed table knife, stir in the watercress and most of the cheese, then make a well in the centre and pour in the milk. Use the knife to mix briefly to make a soft dough. Lightly flour the work surface, then tip out the dough and lightly knead a few times until smooth. Roll out to 1cm thick, then transfer to a baking sheet lined with non-stick baking paper.
- Bake for 10 minutes, then sprinkle the top with the remaining grated cheese and bake for a further 5 minutes.
- Meanwhile in a mixing/salad bowl toss the tomatoes, peppers, garlic, olive oil, lemon/vinegar and plenty of seasoning. Serve spooned over the top of the cooked scone base, then scatter with the pine nuts and a few extra watercress leaves.
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- Place the flour and salt in a bowl and stir together. Add the butter and rub into the flour with your fingertips until the mixture is like breadcrumbs. Pour in the milk/buttermilk/plain yoghurt and stir with a table knife until the mixture just comes together. Tip out onto a floured surface and very lightly knead the dough for a few seconds, but don't overwork it. It should be quite easy to roll out but have a slightly wet consistency. If it is too wet to roll out sprinkle a little flour on top of the dough.
- Cut the dough into 8 pieces. Roll out on a lightly floured work surface. Spread with the tomato sauce and add toppings of your choice.
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