Scone pizza

When you're after a tasty snack in a hurry, look no further than this scone pizza. Topped with grilled vegetables, it fills tummies and contributes to the 5-a-day quota.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Scone pizza
  • 1 medium yellow capsicum, chopped
  • 1 medium zucchini, sliced
  • 1 small red onion, cut into thin wedges
  • 1/4 cup vegetable or olive oil
  • 3 1/2 cup self-raising flour
  • 1 cup milk
  • 1 cup water
  • 2/3 cup spicy tomato pasta sauce
  • 1/3 cup pitted black olives
  • 70 gram feta cheese, crumbled
  • 1/2 cup reduced-fat pizza cheese
  • mixed salad, to serve


Scone pizza
  • 1
    Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place capsicum, zucchini and onion on one prepared tray. Drizzle with 1 tablespoon oil. Bake for 15 minutes or until tender. Remove vegetables from tray. Discard paper. Line tray with a clean sheet of baking paper.
  • 2
    Meanwhile, place flour in a medium bowl. Add milk, 1 cup water and remaining oil. Using hands, mix to form a smooth dough. Divide dough in half. Roll each half into a 22cm round. Place on prepared trays.
  • 3
    Bake for 5 minutes or until light golden and puffed. Remove from oven. Top with pasta sauce, roasted vegetables, olives and cheeses. Bake for 10-15 minutes or until cheese melts and bases are golden. Serve at once with salad.


This dough will also make 1 large rectangular pizza. On a large, rectangular, baking paper-lined baking tray, roll out dough to 2cm thick. For a speedy option, use a jar of mixed antipasto or leftover roast vegetables.

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