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Cheese & bacon scone pizza

Cheese & bacon scone pizza

A star rating of 4.3 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy, quick yeast-free pizza recipe to make with the kids - get them to choose their favourite toppings

Nutrition: per quarter pizza


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2009

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A star rating of 4.3 out of 5.28 ratings

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