Cheesy garlic bread wedges
A wonderfully gooey version of garlic bread with jarlsberg
Cheese & bacon scone pizza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the scone base
- 250g plain flour
- 1 tsp salt
- 2 tsp baking powder
- 50g butterchopped
- 2 eggs
- 3 tbsp milk
For the cheesy topping
- 1 tbsp olive oil
- 1 green pepperquartered, deseeded and thinly sliced
- 4 rashers streaky baconchopped
- 5 spring onionsthinly sliced (the white and green parts)
- 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
- about 6-8 cherry tomatoeshalved
- 85g mature cheddargrated
Nutrition: per quarter pizza
- kcal542
- fat29g
- saturates14g
- carbs54g
- sugars5g
- fibre0g
- protein19g
- salt3.6g
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Mix the flour, salt and baking powder in a bowl, then rub in the butter until it disappears. Mix the eggs and milk together, then stir into the dry ingredients to make a soft dough. Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.
step 2
Heat the oil in a frying pan, then stir-fry the pepper and bacon until the pepper is soft. Take off the heat, then stir in the spring onion.
step 3
Spread the ketchup over the pizza base, then evenly tip over the pepper and bacon mixture. Scatter over the tomatoes, followed by the cheese. Bake for 15 mins until golden. Serve with a salad or coleslaw.
