Quick Pizza

Preamble

See See also this versionLiver Pate

"Quick Pizza: No lengthy yeast dough to make for this recipe: a savory scone mixture provides the base for the pizza topping.

Serve this pizza warm from the oven with a crisp salad."

Ingredients
8 oz SR Flour
2 level teaspoons Baking Powder
1/2 teaspoon Salt
1 oz Butter
2 oz finely grated hard Cheese
1/4 pint Milk
2 tablespoons Oil
1 medium Onion finely chopped
2 tablespoons concentrated Tomato Puree
Pinch Oregano or Marjoram
Salt And Pepper freshly milled
2 oz grated hard Cheese
Anchovy Fillets
Stuffed Olives

Method

Sift the flour, baking powder and salt together. Rub in the butter and add 2 oz grated hard cheese.

Stir in the milk and, using a fork, mix to a rough dough in the basin. Turn out on to a floured surface and knead lightly until smooth.

Cover and rest in a cool place for 10 minutes while preparing the topping.

Heat the oil in a saucepan. Add the onion and fry gently for a few moments until softened, but not brown. Stir in the tomato puree, the herbs and a seasoning of salt and pepper. Cook for a moment and then draw off the heat.

Roll out the prepared scone dough to a circle of about nine inches in diameter. Slide on to a greased baking tray. Spread the tomato mixture over the surface right to the edges. Sprinkle with the grated cheese and top with a lattice-work of anchovy fillets, garnished with a few olives.

Place in the centre of a hot oven (425 deg. F or gas 7) and bake for 20-25 minutes or until well risen.

Cut into wedges and serve warm.