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.
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
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
Finely slivered basil leaves
- 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.