Watercress and tomato scone-based ‘pizza’
- Portion size: Serves 4-6
- Hands-on time 15 min, oven time 15 min
- Difficulty: easy
There’s something a little more indulgent, and ever so satisfying, about a scone-based pizza (aka a pizza with a scone base).
We’ve flavoured ours with watercress and cheddar cheese for a seriously tasty twist and topped it with a stunning array of seasonal cherry tomatoes.
See all our pizza recipes for more weird and wonderful ideas.
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Ingredients
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp English mustard powder
- 50g butter
- 50g watercress, finely chopped, plus a few extra leaves to decorate
- 75g mature cheddar or gruyère (for non-vegetarians), grated
- 110ml whole milk
- 250g mixed cherry tomatoes, halved
- 2 roasted red peppers from a jar, sliced
- 1 fat garlic clove, crushed
- 1½ tbsp extra-virgin olive oil
- Squeeze lemon juice or a splash red wine vinegar
- 2 tbsp pine nuts, toasted in a dry pan
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Method
- 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.
Nutrition
- 368kcals Calories
- 21.4g (8.3g saturated) Fat
- 9.4g Protein
- 32.6g (2.5g sugars) Carbs
- 3.8g Fibre
- 0.9g Salt
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