Herby Wholewheat Scone-Based Pizza, Topped with Mediterranean Veg - An Original Recipe (Vegetarian)

Making your own pizza is so quick and easy, and using a scone base gives a welcome variation to the traditional (and often boring) bread base.  You also avoid all the artificial additives contained in ready-made pizzas too, which is obviously better for the whole family.  There are many recipes for scone-based pizza out there, but this is my own version, using a mixture of fine and wholewheat (organic) flour for an interesting texture, and lots of herbs and vegetables for lovely flavours.  

Many people ask me if I ever get bored of plain old vegetables and do I ever crave a bit of meat in my dishes, but the answer is always and truthfully "no".  I buy organic vegetables, mainly because I don't fancy all those deadly chemicals on non-organic, but also because organic is usually waaaaaay more flavoursome than non-organic.  Fresh tomatoes, for example, have that wonderful on-the-vine taste and smell, whereas non-organic are usually tasteless or even sour.  So it makes all the difference in the world what kind of vegetables you're using, whether your meals taste lovely or bland.  So who needs meat when I have all these wonderful vegetables to cook with?!

What you will need:

75g fine wholewheat flour

75g coarse wholewheat flour

1 tsp baking soda

50g butter

1 tsp basil

1 tsp oregano

1 tsp parsley

1 tsp thyme

150ml milk

3 tblsp tomato puree

1 tsp honey

1/2 tsp nutmeg

4 cherry tomatoes

1/4 red pepper

8 slices courgette

1/2 red onion

100g cheese

Oregano and black pepper to top

Method:

In a large bowl, rub the butter into the flour using the tips of your fingers, until the mixture resembles breadcrumbs.

Mix in the baking soda and herbs.

Add the milk and mix using your hand to form a firm dough.

Shape into a ball and place on a lightly floured baking tray.

Press out to about 0.5cm thick using a rolling pin, and bake in a preheated oven at 180 degrees Celsius for 15 minutes.  Set aside to cool.

In a small bowl mix together the tomato puree, honey and nutmeg.

Spread evenly onto the now-cooled scone based.

Slice the cherry tomatoes and arrange on the base.

Grate the cheese and sprinkle over the tomatoes.  Slice the red onion, red pepper and courgette and place on top of the cheese.

Sprinkle with oregano and black pepper to finish, and return to the oven for a further 10 minutes until the cheese has melted and the veg softened.  

Serve on its own, or with homemade chips as I did, or salad, coleslaw, potato salad... anything you fancy!

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