Scone-based mini pizzas
Photo by Tam West
Turn scone dough into easy mini pizza bases for the kids to top with their favourites, or roll it into large thin bases to top with yours! The dough recipe will make 16-20 mini pizzas. Any leftover dough can be frozen for later. Try our three kid-friendly toppings below.
- Sift flour, baking powder and salt into a bowl. Add cold butter, then, using your fingertips, rub the butter into the flour until it is sandy in texture.
- Make a well in the centre, then slowly add soda water, cutting it into the flour with a butter knife, until it just forms a ball of dough. Use more water if needed. Gently press into a sheet of cling film and rest in the fridge for 15 minutes.
- Preheat oven to 220C. Roll out on a floured surface until approximately 5mm thick. Use a large cookie cutter to cut into 16-20 individual bases or just stamp out half that amount and reserve or freeze the remaining dough for later. Top with one of these combos below.
Bacon and egg: Spread bases with tomato pasta sauce (ketchup or American mustard will also work). Cut cooked bacon rashers into long strips. Arrange them around the edges of the pizza to form a wall. Place on a hot pizza stone or oven tray, crack an egg into the middle of each one, sprinkle with a little pepper and bake until the egg is cooked and the base is crispy.
Peanut butter banana: Spread bases with peanut butter (mixed with a little jam if that’s your thing). Add slices of banana, a hint of nutmeg or cinnamon and a drizzle of caramel or chocolate sauce. Place directly onto a hot pizza stone or oven tray and bake until golden.
Spaghetti and cheese: Mix a small can of spaghetti with an equal amount of grated cheddar and a little chopped onion or spring onion. Spoon on pizza bases, top with extra cheese and a slice of gherkin. Place directly on a hot pizza stone or oven tray and bake until crispy and melty. Enough to top 8-10 mini pizzas.