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.
About the chef
Tomato grower Roly Holt is dedicated to growing tomatoes for flavour, in the most economic and environmentally friendly way possible. Father of twin boys he is passionate about providing fresh, healthy food for the next generation. He is part of the British Tomato Growers' Association.