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Scone Pizza

The document presents a recipe for scone pizza, which serves four and takes a total of 55 minutes to prepare and cook. It includes ingredients such as yellow capsicum, zucchini, red onion, and various cheeses, along with a method for baking the pizza with grilled vegetables. The recipe emphasizes a quick and tasty snack option that contributes to daily vegetable intake.

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0% found this document useful (0 votes)
8 views6 pages

Scone Pizza

The document presents a recipe for scone pizza, which serves four and takes a total of 55 minutes to prepare and cook. It includes ingredients such as yellow capsicum, zucchini, red onion, and various cheeses, along with a method for baking the pizza with grilled vegetables. The recipe emphasizes a quick and tasty snack option that contributes to daily vegetable intake.

Uploaded by

baharorangg
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Home Baking

JUNE 27, 2013

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.

Recipes+

SERVES 4

PREP COOK
15M 40M

TOTAL
55M

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A

Women's Weekly Food


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Ingredients
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

Method
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.

Note
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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Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the
Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios
where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are
thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags:

Baking Less than 60 minutes Midweek dinner Moderate Modern Australian Olives Pizza Workday lunches

Recipe By:

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