Cheese & bacon scone pizza

Recipe uploaded by

Sara Buenfeld

7 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 220C/fan 200C/gas 7. Mix the flour, salt and baking powder in a bowl, then rub in the butter until it disappears. Mix the eggs and milk together, then stir into the dry ingredients to make a soft dough. Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.
2. Heat the oil in a frying pan, then stir-fry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.
3. Spread the ketchup over the pizza base, then evenly tip over the pepper and bacon mixture. Scatter over the tomatoes, followed by the cheese. Bake for 15 mins until golden. Serve with a salad or coleslaw.

PER QUARTER PIZZA

542 kcalories, protein 19g, carbohydrate 54g, fat 29 g, saturated fat 14g, fibre 0g, salt 3.6 g

Latest comments and suggestions

• Frantic Flapjack

  21 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was quick, easy, tasty and packed with vegetables. I also used sweetcorn for the topping and served with salad and coleslaw. Yum!

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• jeanettemp

  29 April 2009

  jeanettemp commented on this recipe

  Yes, scone dough instead of yeast dough base makes a nice pizza for any favourite pizza toppings. Good when you're busy and pushed for time...and hungry.

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• schizopear

  10 May 2009

  schizopear rated and commented on this recipe

  

  i didn't think much of the tomato ketchup sauce, being a ketchup hater who only keeps it in the house for use in recipes! i would make a proper tomato sauce instead (or grab a portion out of the freezer if i had the foresight to make some earlier!) and add some grated cheese to the scone dough. i do like scone-based pizzas though!

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• Girl Flower

  20 May 2009

  Girl Flower rated and commented on this recipe

  

  We reallly liked this in our house! I added a few things (like jalapenos which we love) and used a spicy tomato sauce to spread on the base. Was quick and easy to make and ate half the next day for lunch! Delicious - was tempted to rate it 5 stars - it is worthy of 4 1/2 stars if that were possible!

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• little-cook

  23 May 2009

  little-cook commented on this recipe

  im going to cook it this week... i hope it goes ok

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• Plumpmum

  20 July 2009

  Plumpmum commented on this recipe

  Sorry guys, we really didn't like this recipe at all. It was so very salty and I know it wasn't because of the bacon as we made a vegetarian version. It just seemed a really strange base for a pizza. Real shame as it was unbelievably quick recipe to make from scratch.

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• hiccup42

  27 August 2009

  hiccup42 rated and commented on this recipe

  

  I have no measuring equipment so my base turned out enormous!! - it was sad, usually I manage to bake ok. Aside from the ridiculous amount of dough I made, this was great! :)

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• JenLuiz

  10 September 2009

  JenLuiz rated and commented on this recipe

  

  Perfect for when you need to whip us something quickly for the children. After rolling out the dough into mini-pizza's, I spread on the tomatoe sauce and parbaked for 10 minutes. When it came to dinner time I put out little pots of cheese, ham and pineapple so the children (toddlers) could make their own, just like the local pizzeria. Pop back into the over for 5 minutes to melt the cheese and serve. Happy kids and happy mom. Am going to try freezing some of the parbaked bases for later use.

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• laureana

  15 September 2009

  laureana rated and commented on this recipe

  

  hmmm.....not sure about this one, the base was horrible, and yes i followed the recipe to the T, but the topping was nice. if your looking for a pizza recipe, i suggest trying a tradition one, this is not like a normal pizza.

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• Ali

  18 September 2009

  Ali rated and commented on this recipe

  

  I made this into a vegetarian pizza, was lovely, I added a chilli and 4 cloves of garlic to give it a kick. And then put it in the oven for 10 minutes, so the egg was cooked. I then let it cool and put tomato puree and chilli sauce on for the base and filled with lots of veg and cheese, for another 10 mins of gas 6. So yes would recommend, the base is like a soft bread. But the beauty of this is that you do not have to leave it to rise like normal pizza base! Give it a bash :)

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Ingredients

FOR THE SCONE BASE

• 250g plain flour
• 1 tsp salt
• 2 tsp baking powder
• 50g butter , chopped
• 2 eggs
• 3 tbsp milk

FOR THE CHEESY TOPPING

• 1 tbsp olive oil
• 1 green pepper , quartered, deseeded and thinly sliced
• 4 rashers streaky bacon , chopped
• 5 spring onions , thinly sliced (the white and green parts)
• 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
• about 6-8 cherry tomatoes , halved
• 85g mature cheddar , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

FOR THE SCONE BASE

• 250g plain flour
• 1 tsp salt
• 2 tsp baking powder
• 50g butter , chopped
• 2 eggs
• 3 tbsp milk

FOR THE CHEESY TOPPING

• 1 tbsp olive oil
• 1 green pepper , quartered, deseeded and thinly sliced
• 4 rashers streaky bacon , chopped
• 5 spring onions , thinly sliced (the white and green parts)
• 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
• about 6-8 cherry tomatoes , halved
• 85g mature cheddar , grated

PER QUARTER PIZZA

542 kcalories, protein 19g, carbohydrate 54g, fat 29 g, saturated fat 14g, fibre 0g, salt 3.6 g

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