Scone based pizza

50g reduced-fat cheese e.g. mozzarella or cheddar

2 mushrooms

1 tomato

½ pepper

75g self-raising white flour 

75g self-raising wholemeal flour 

25g hard baking fat/block

100ml milk semi-skimmed

2 x 15ml spoons of passata sauce or tomato puree

25g sweetcorn

½ x 5ml spoon of dried herbs

Baking tray, weighing scales, chopping board, grater, sharp knife, sieve, mixing bowl, measuring jug, small bowl, fork, palette knife, flour dredger, spoon,  measuring spoons, rolling pin (optional). 

1. Preheat oven to 200°C or gas mark 6.

2. Line a baking tray.

3.  Prepare the pizza toppings:

• grate the cheese; 
• slice the mushrooms;
• slice the tomato;
• deseed and dice the pepper. 

4. Sieve the flour into the bowl.

5. Using your fingertips, rub-in the fat into the flour until it resembles breadcrumbs

6. Make a well in the centre of the mixture. Gradually add the milk to the flour and mix to form a soft dough. 

7. Transfer the dough onto a floured surface. Knead lightly and roll into a circular shape, approximately 1.5cm deep. 

8. Place the dough onto the baking tray. 

9. Spread the passata sauce or tomato puree over the dough using the back of a spoon.

10. Arrange the mushrooms, tomato, pepper and sweetcorn over the base.

11. Sprinkle or place the cheese and herbs over the top of the pizza.

12. Place the pizza in the oven and bake for 10 – 15 minutes, until golden brown.

• Reduced food waste: Add leftover vegetables to your pizza. 
• Focus on fibre: Replace the white flour with 75g wholemeal flour for an extra fibre boost. 
• Turn up the flavour: Experiment with different toppings such as tuna, onion, pineapple or different types of cheese. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?