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Watercress and tomato scone-based ‘pizza’

Watercress and tomato scone-based ‘pizza’

Name: Watercress and tomato scone-based ‘pizza’
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4-6
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

Easy
May 2019

Easy
May 2019

Test kitchen approved

Serves 4-6
Hands-on time 15 min, oven time 15 min

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.

Vegetarian recipes

Nutrition: For 6

Calories: 368kcals
Fat: 21.4g (8.3g saturated)
Protein: 9.4g
Carbohydrates: 32.6g (2.5g sugars)
Fibre: 3.8g
Salt: 0.9g

Nutrition: per serving

Calories: 368kcals
Fat: 21.4g (8.3g saturated)
Protein: 9.4g
Carbohydrates: 32.6g (2.5g sugars)
Fibre: 3.8g
Salt: 0.9g

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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

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.

delicious. tips

Swap the watercress for rocket or plenty of freshly chopped parsley or chives.
The un-topped scone base will keep for a few hours but it’s best eaten on the day it’s made.

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