2 cups (225 g) 8 oz self-raising flour
1/2 level tsp (2.5 ml) salt
1/3 cup 65 g (2 1/2 oz) English butter
2/3 cup (150 ml) 1/4 pt milk
1 large onion, skinned and sliced
3 large tomatoes, peeled and thinly sliced, or 200 g (7 oz) can tomatoes, drained and mashed
salt and freshly ground pepper
2.5 ml (1/2 tsp) dried mixed herbs
175 g (6 oz) Cheddar cheese, thinly sliced
2 rashers of streaky bacon, cut into narrow strips
1/2 level tsp (2.5 ml) salt
1/3 cup 65 g (2 1/2 oz) English butter
2/3 cup (150 ml) 1/4 pt milk
1 large onion, skinned and sliced
3 large tomatoes, peeled and thinly sliced, or 200 g (7 oz) can tomatoes, drained and mashed
salt and freshly ground pepper
2.5 ml (1/2 tsp) dried mixed herbs
175 g (6 oz) Cheddar cheese, thinly sliced
2 rashers of streaky bacon, cut into narrow strips
method
1. Sift the flour and salt into a bowl, then rub in 50 g (2 oz) of butter until the mixture resembles fine breadcrumbs. Add the milk and mix to a soft dough.
2. Turn on to a floured work surface. Knead until smooth. Roll out to one large or four individual circles, 1 cm (1/2 inch) thick. Place on a buttered baking tray.
3. In a frying pan, fry the onion in the remaining butter. Place on the pizza base and top with the tomato slices, seasoning, mixed herbs and cheese. Decorate with the bacon strips, arranged in a pattern.
4. Bake in the oven at 220°C (425°F) mark 7 for 20 - 25 minutes, until cooked and golden. Serve hot.
2. Turn on to a floured work surface. Knead until smooth. Roll out to one large or four individual circles, 1 cm (1/2 inch) thick. Place on a buttered baking tray.
3. In a frying pan, fry the onion in the remaining butter. Place on the pizza base and top with the tomato slices, seasoning, mixed herbs and cheese. Decorate with the bacon strips, arranged in a pattern.
4. Bake in the oven at 220°C (425°F) mark 7 for 20 - 25 minutes, until cooked and golden. Serve hot.
serving amount
serves 4
rate this recipe
8.4
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