Beaumont School Food Technology Department
Recipe title: Scone Base Pizza
Please bring from home:
A large plastic or metal container with lid or 35p
50g Tomato sauce* (see below)
75g (2 handfuls, approx.) Grated cheese*
Flavourings* (as desired, but please prepare these at home ready to use directly)
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, in a mixing bowl with dried herbs you might like to use.
3. Pour in 20ml (1 tablespoon) of oil and 50ml (3 tablespoons) of water, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or water to correct the mixture at this stage.
4. On the baking tray, spread out the mixture with your hands to a thickness of 1cm.
5. Use a metal spoon to spread the tomato layer on the scone base, leaving the crust of the pizza plain (without the tomato, the idea is to cover the crusts with cheese and flavourings to prevent the tomato layer, especially puree from burning).
6. Place the flavouring ingredients on in a flat layer to the edges of the crust).
7. Sprinkle on the cheese to the edges of the flavours.
8. Bake for 10-12 mins, until the cheese and any remaining crust you can see are golden brown in colour.
Depending on time, you may be asked to bake the pizza at home. 190 oc is gas mark 5.
