Delia Smith Scone Based Pizza

This scone based pizza is a wonderfully quick and comforting bake that brings together the softness of a savoury scone with the familiar flavours of pizza. The base is light, tender, and slightly crumbly, while the topping is rich, cheesy, and deeply satisfying. It is an easy, no yeast recipe that suits busy days and relaxed family meals alike. From start to finish, it is ready in about 35 minutes.

Ingredients

For the scone base

• 225g self raising flour
• 1 tsp baking powder
• ½ tsp salt
• 50g unsalted butter, cold and diced
• 150ml milk

For the topping

• 4 tbsp tomato purée or passata
• 1 tsp dried oregano
• 100g mature Cheddar cheese, grated
• 100g mozzarella, grated or torn

Optional extras

• Sliced tomatoes
• Cooked mushrooms
• Sliced peppers
• Cooked ham or pepperoni

How to Make Delia Smith Scone Based Pizza

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Lightly grease a large baking tray or line it with baking parchment.
• Mix the dry ingredients: Sift the flour and baking powder into a bowl, then stir in the salt. Add the cold butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
• Bring the dough together: Pour in the milk and mix with a knife until it forms a soft dough. Turn it out onto a lightly floured surface and gently bring it together without overworking.
• Shape the base: Roll or press the dough into a round or rectangle about 1.5cm thick. Transfer it to the prepared baking tray.
• Add the topping: Spread the tomato purée evenly over the base, leaving a small border. Sprinkle over the oregano, then add the cheeses and any extra toppings you like.
• Bake: Place the tray in the middle of the oven and bake for 12 to 15 minutes, until the base is cooked through and the cheese is bubbling and lightly golden.
• Cool slightly and serve: Remove from the oven and leave to rest for a few minutes before slicing and serving warm.

Tips

Why is my scone base too dry?

This usually means there was not quite enough milk. Add it gradually and stop as soon as the dough comes together softly.

How do I stop the base from being heavy?

Handle the dough lightly and avoid kneading. Overworking scone dough makes it dense.

Can I make it crisper underneath?

Preheat the baking tray in the oven before placing the shaped dough on it. This helps the base cook quickly and evenly.

Serving Suggestions

• Serve with a simple green salad and vinaigrette
• Pair with tomato soup for a comforting lunch
• Cut into small squares for a party buffet

Storage

Room temperature

This pizza is best eaten fresh. It can sit at room temperature for up to 6 hours once cooled.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture.

Freezing

The baked base can be frozen without topping for up to 1 month. Defrost fully, add toppings, and bake until hot.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 14g
• Fat: 16g
• Saturated fat: 9g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Scone Based Pizza

Recipe by Ibrahim KhanCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Quick and easy scone based pizza with a soft, tender base and a classic cheesy topping. A no yeast recipe perfect for fast lunches and family suppers.

Ingredients

• 225g self raising flour

• 1 tsp baking powder

• ½ tsp salt

• 50g unsalted butter, cold

• 150ml milk

• 4 tbsp tomato purée

• 100g Cheddar cheese, grated

• 100g mozzarella

• 1 tsp dried oregano

Directions

• Preheat the oven to 220°C or 200°C fan and prepare a baking tray.
• Rub butter into flour, baking powder and salt until breadcrumb texture.
• Add milk and bring together into a soft dough.
• Roll out and place on tray, then spread with tomato purée.
• Top with oregano and cheeses.
• Bake for 12 to 15 minutes until cooked and golden.

Notes

• Handle the dough lightly for the best texture.
• Use mature cheese for fuller flavour.
• Best served fresh from the oven.