Pizza Carnival

To appease the late afternoon hunger pangs I rummaged through the fridge and found a corn cob, some cherry tomatoes, one avocado and some cheese. 

And  I thought: Could I possibly use these to top a pizza. So I did.

Serves 2-3

Scone Pizza Base:

1 cup of self- raising flour

25 grams of butter

¼ cup of milk

A pinch of salt

½ cup of parmesan cheese

1 cup of grated tasty cheddar

Salad Topping:

¼ red onion (finely chopped)

½ cup of cooked sweet corn kernels

A dozen cherry tomatoes (quartered)

1 chopped avocado

2 tablespoons of olive oil

1 tablespoon of white wine vinegar.

Leave the vegetables to marinate in the dressing while the pizza base is cooking

Garnish:

Finely slivered basil leaves

Method:

• Cut the chilled butter into small cubes.
• Sift one cup of self-raising flour and tip into a food processor bowl.
• Add a pinch of salt.
• Add the cubed butter and whizz together until the mixture resembles breadcrumbs.
• Tip it into a bowl and lightly stir in the milk. You may need a further tablespoon to make a scone like dough.
• Do not over mix.
• Roll out thinly on a lightly floured bench top to form a 22cm circle. You will need to turn it over several times as you do this.
• Transfer to a baking paper lined oven tray.
• Bake at 200 degrees C for 15-18 minutes until it is has become crispy and golden brown.
• Take out of the oven and sprinkle generously with 1 cup of grated tasty cheddar cheese.
• The cheese should go right to the edges of the pizza.
• Return briefly to the oven to allow the cheese to melt.
• Take out of the oven and arrange the salad on top while it is still hot.
• Garnish with slivers of basil.
• Nicest when warm but can also be served cold.