Watercress and tomato scone-based ‘pizza’

Watercress and tomato scone-based ‘pizza’
  • Serves icon Serves 4-6
  • Time icon 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. 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.

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

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

  1. 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.
  2. 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.
  3. Bake for 10 minutes, then sprinkle the top with the remaining grated cheese
    and bake for a further 5 minutes.
  4. 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

  1. Swap the watercress for rocket or plenty of freshly chopped parsley or chives.

  2. 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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