This is a quick and easy alternative to the bread dough base. If you do not have time to wait for bread dough to rise, a scone (biscuit) base is ideal.
175 g (6 oz) self-raising flour
1/2 tsp salt
30 g (1 oz) butter
120 ml (4 fl oz) 1/2 cup milk
1/2 tsp salt
30 g (1 oz) butter
120 ml (4 fl oz) 1/2 cup milk
method
1. Sift the flour and salt into a bowl.
2. Rub in the butter with your fingertips until it resembles fine breadcrumbs.
3. Make a well in the centre of the flour and butter mixture and pour in nearly all the milk at once. Mix in quickly with a knife. Add the remaining milk only if necessary to mix to a soft dough.
4. Turn the dough out on to a floured work surface and knead by turning and pressing with the heel of your hand 3 or 4 times.
5. Either roll out or press the dough into a 25 cm (10 inch) circle on a lightly greased baking sheet (cookie sheet) or pizza pan. Push up the edge slightly all round to form a ridge and use immediately.
2. Rub in the butter with your fingertips until it resembles fine breadcrumbs.
3. Make a well in the centre of the flour and butter mixture and pour in nearly all the milk at once. Mix in quickly with a knife. Add the remaining milk only if necessary to mix to a soft dough.
4. Turn the dough out on to a floured work surface and knead by turning and pressing with the heel of your hand 3 or 4 times.
5. Either roll out or press the dough into a 25 cm (10 inch) circle on a lightly greased baking sheet (cookie sheet) or pizza pan. Push up the edge slightly all round to form a ridge and use immediately.
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