Saturday, 1 March 2014

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


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.

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