In this tomato scone pizza recipe, the pizza base is made with scone dough, flavoured with grated mature cheddar. It’s topped with juicy tomatoes, herbs and grated cheese for an Italian inspired dish with a true twist.


Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the cheese.

Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.

Roll out the dough to a circle about 30cm in diameter. Place onto a lightly greased baking sheet. Top with the tomatoes, herbs and grated cheese, then bake for 15-20 minutes, until golden brown.

Serve, sprinkled with basil leaves.

Kids in the Kitchen

Let kids take the lead with this pizza. Show them how to measure out the ingredients, sift and mix the dry ingredients, and use clean hands to rub the butter in. Let them pour in the yogurt and milk and use their hands to bring it all together – kids love this bit! Help them flour a clean surface and tip the dough out then show them how to gently knead the dough together by pushing it with their hands. Help them roll out the dough and grate the cheese, then give them the sliced tomatoes and let them do the toppings. They can tear the basil leaves from the plants and add them to the pizza once cooked.