Cheese & bacon scone pizza

Cheese & bacon scone pizza

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(28 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
An easy, quick yeast-free pizza recipe to make with the kids - get them to choose their favourite toppings

Nutrition and extra info

Nutrition: per quarter pizza

  • kcal542
  • fat29g
  • saturates14g
  • carbs54g
  • sugars5g
  • fibre0g
  • protein19g
  • salt3.6g


    For the scone base

    • 250g plain flour
    • 1 tsp salt
    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 50g butter, chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 3 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    For the cheesy topping

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 green pepper, quartered, deseeded and thinly sliced
    • 4 rashers streaky bacon, chopped
    • 5 spring onions, thinly sliced (the white and green parts)
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
    • about 6-8 cherry tomatoes, halved
    • 85g mature cheddar, grated



      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


    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.

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    Comments, questions and tips

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    15th Apr, 2015
    Really delicious. I've had similar before but the addition of the cheese in the base was a really good idea. The kids loved it too!
    4th Jun, 2013
    About to make this for the second time tonight - made it first time using gluten-free flour and my hubbie said it was the nicest pizza he's had since become gluten-free about 5 years ago! Used ready made tomato pizza sauce so can't comment on the tomato sauce suggested here.
    20th Apr, 2013
    This is amazing! Just come across this beaut! I'm allergic to yeast and so haven't had pizza in years, going to try it sometime next week :) cant believe i haven't thought of this before
    25th Mar, 2013
    My two year old really enjoyed this, wolfed it down. I halved the recipe but there was still loads of slices, I grated a bit of cheddar into the base mix, gave it a lovely flavour, also for the tomato base, reduced some plum tomatoes in a saucepan with a squirt of ketchup and it all worked out great!
    3rd Feb, 2013
    Really nice and quick. The tomato sauce and purée mix was a fab quick idea. A proper sauce would be better but it's a great quick replacement. Will be a new fixture to our dinner menus. :-)
    17th Jan, 2013
    I have made this for my kids a couple of times, I use wholemeal flour instead, they love it.
    8th Jan, 2013
    5 stars for the base. Prepared the base as stated and rolled out thinly. Used a large sheet pan. The base was thin, had a crispy exterior and a slightly soft, crumbly interior (similar to a scone). Topped with caramelized onions, balsamic vinegar glaze, olives, cherry tomatoes, portobello mushroom and mozzarella. Delicious and I will be making again.
    30th Oct, 2012
    We loved this. I will be making it again! I added herbs! Also added chilli flakes to the topping to give it a kick. Next time I will make the base thinner though. It was a bit thick. But an overall success! I do recommend this!
    23rd Jul, 2012
    Nope! Green pepper is wrong (it's just unripe red pepper, you wouldn't eat green tomatoes would you?) Sweetcorn is just wrong, not at all Italian. Use whatever you like I guess but don't recommend wierd stuff, look to the Italian larder first! Mozerella is better than cheddar if you've got it in stock. The base recommended by Craig on this site is FAR crisper. Go there now, ditch all the weird egg stuff in this recipe!!! All in all a really duff recipe!!! Also the ketchup, PLEASE !!! YUK!
    23rd Jun, 2012
    This is such an easy recipe and really tasty! I did add some cheese and herbs to the scone mixture and only a pinch of salt, a teaspoon is too much!! I also put some pepperoni and chilli flakes which was really tasty too! We love the scone base in our house, it makes a nice change. :-)


    27th Sep, 2019
    Just checking but is this recipe for just one pizza? Thanks :)
    goodfoodteam's picture
    28th Sep, 2019
    Thanks for your question. Yes, this is just for one pizza, serving four people.
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