Tomato Cheese Scone Pizza

In this recipe, the pizza base is made with scone dough, flavoured with grated mature Cheddar. It’s topped with juicy British tomatoes, herbs and grated cheese for an Italian-inspired dish with a truly British twist.

INGREDIENTS (SERVES 4)

◆ 225g self-raising flour

◆ 1tsp baking powder

◆ ½tsp salt

◆ 50g chilled butter, cut into small pieces

◆ 100g mature Cheddar cheese, finely grated

◆ 4tbsp low-fat plain yogurt

◆ 100ml milk Topping:

◆ 4 British cocktail tomatoes, sliced

◆ 6 British plum on-the-vine tomatoes, halved

◆ 1tsp mixed dried Italian herbs

◆ 50g mature Cheddar cheese, grated

◆ Basil leaves, to garnish

1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the cheese.

3 Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. Draw the dough together with your hand, turn onto a sur face sprinkled with a little flour and knead lightly for a few moments.

4 Roll out the dough to a circle about 30cm in diameter. Place onto a lightly greased baking sheet. Top with the tomatoes, herbs and grated cheese, then bake for 15-20min, until golden brown. Serve, sprinkled with basil leaves.