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.
- butter to grease tin
- 250 g self-raising flour
- 50 g unsalted butter, cubed
- a little water
- extra flour for kneading and rolling
- 140 g tube or 150g can of tomato puree or sundried tomato pesto
- Preheat the oven to 200C/Gas Mark 7.
- Lightly grease two baking trays with a little butter.
- Sift the flour into a bowl, add the cubed butter and crumble together with your fingertips until the mixture resembles breadcrumbs.
- Add a good splash of water to the flour and butter and combine first using a fork and then use your hands to bring it together to form a ball of dough. If you find that the dough is very sticky add a little more flour.
- Use some flour to lightly dust the worktop and the dough and gently knead it using the heel of your hand.
- Cut the dough in half and use some more flour to dust the rolling pin and the dough, then begin to roll each piece out. (It will not look like enough to cover a baking tray but keep rolling and it will.)
- After every couple of rolls lift the pastry and give it a half twist around to stop it from sticking to the table, and use more flour to dust if required.
- Continue to roll into a very thin rectangular shape the size of the baking tray.
- Place the pizza base onto the baking trays and spread it with the tomato puree or tomato pesto.
- Assemble the toppings and bake in the oven for 10 to 15 minutes.
- Crispy bacon pieces, sliced mushrooms, jalapeno peppers, sliced peppers, sliced olives, pieces of cooked chicken or ham, red onion, sweetcorn, pesto, mozzarella, grated cheddar, dried herbs.