Scone Based Pizza

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recipe by Max Kerslake

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Very simple and easy. Good for a quick meal to empty out unused ingredients from the cupboards. You can add some meat if you wish, but I think it's best as a healthy lunch.

recipe updated Oct 30, 2019


  • Button mushroom icon
    Button mushroom
    50g (about 1¾)
  • Tomato icon
    x ¾ (about 120g)
  • Self raising flour icon
    Self raising flour
    1⅛ cups (about 150g)
  • Margarine icon
    25g (about 1¾ tbsp)
  • Egg icon
    x 1⅛ (about 55g)
  • Milk icon
    50ml (3½ tbsp)
  • Tomato sauce icon
    Tomato sauce
    45ml (3 tbsp)
  • Mozzarella cheese icon
    Mozzarella cheese
    50g (about ½)
  • Mixed dried herbs icon
    Mixed dried herbs
    1 tsp (about 2g)


  • kCook icon Parchment paper
  • kCook icon Rolling pin
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Get a clean medium bowl
  4. Sift self raising flour into the medium bowl
  5. Add margarine to the dough
  6. Rub in until fine crumbs form
  7. Get a clean small bowl
  8. Add egg to the small bowl
  9. Add milk to the mixture
  10. Beat quickly
  11. Pour mixture into dough gradually
  12. Roll out into a circle
  13. Spread with tomato sauce
  14. Sprinkle with mozzarella cheese
  15. Add button mushroom and tomato to the dough
  16. Sprinkle with mixed dried herbs
  17. Bake until lightly browned - 12 min, 200°C
  18. Serve
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