Name: Cheese & bacon scone pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250g plain flour; 1 tsp salt; 2 tsp baking powder; 50g butter chopped; 2 eggs; 3 tbsp milk; 1 tbsp olive oil; 1 green pepper quartered, deseeded and thinly sliced; 4 rashers streaky bacon chopped; 5 spring onions thinly sliced (the white and green parts); 2 tbsp tomato ketchup mixed with 2 tbsp tomato purée; about 6-8 cherry tomatoes halved; 85g mature cheddar grated

For the scone base

250g plain flour
1 tsp salt
2 tsp baking powder
50g butter
chopped
2 eggs
3 tbsp milk

For the cheesy topping

1 tbsp olive oil
1 green pepper
quartered, deseeded and thinly sliced
4 rashers streaky bacon
chopped
5 spring onions
thinly sliced (the white and green parts)
2 tbsp tomato ketchup mixed with 2 tbsp tomato purée
about 6-8 cherry tomatoes
halved
85g mature cheddar
grated

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.