About this recipe:I discovered this great idea when I was making some cheesy scones and realised the dough was perfect for a yeast free, MSG free pizza. And they're healthy too! You can use any shape you like or can even roll this out to make a large family sized pizza, and use any topping you like. I use organic butter and flour as these are all MSG free. Fantastic for a child's birthday party or as an afternoon snack when they come home from school.
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 220 C / Gas 7. Grease a baking tray with light oil or light butter.
Mix together flour and salt and rub in the butter.
Stir in 1oz of the grated cheese and herbs. Then stir in milk. Stir together and you should get a very soft dough (milk is optional but makes a very tasty pizza base).
Flour your work surface and knead lightly. Roll out with a rolling pin until dough is about 2cm thick, then cut out with your shape (cookie cutters).
Spread tomato puree on the surface of the cut out dough, then sprinkle with the rest of the cheese and herbs (and any topping of your choice).
Bake until the dough is lightly browned and cheese has melted, 15 to 20 minutes. It should be nice and moist in the middle.
If you want to, for an alternative or to make both, roll out dough until it is about 4cm thick and cut out the dough with cookie cutters. Sprinkle cheese and herbs or chives on top and bake in the oven for 15 minutes to make cheese topped chunky moist scones.