Fruit and cream make for delicious deserts and adding meringue introduces a wonderful crunchy texture. I use a light golden brown sugar in this recipe which results in turning the meringue a lovely toffee colour.
When you do not want to bother with yeast, this scone-based pizza dough is quick and easy to make and rolled out thinly will fill two baking trays to make two large pizzas. My favourite topping combination is goat's cheese, basil pesto and red onion.
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