Delia Smith Scone Based Pizza Recipe

This ingenious Delia Smith Scone Based Pizza Recipe offers a rapid alternative to yeast-risen dough, using a buttery scone base that requires zero proving time. Topped with a rich tomato concentrate, anchovies, and black olives, it bakes into a biscuit-like, golden crust that is ready to eat in under 30 minutes—the original “quick pizza” hack.

Delia Smith Scone Based Pizza Ingredients

The Scone Base:

• 175g (6 oz) Self-Raising Flour: The raising agents are built-in, providing the instant lift.
• 40g (1 ½ oz) Butter: Rubbed in to create a tender, short texture unlike chewy bread dough.
• 1/2 tsp Salt: Essential seasoning.
• 3-4 tbsp Milk: To bind the dough.

The Classic Topping:

• 400g (14 oz) tin Chopped Tomatoes: Drained well (or use the flesh only) to prevent a soggy base.
• 1 tbsp Tomato Purée: Intensifies the flavor.
• 1 tsp Dried Basil or Oregano: For that Italian aroma.
• 175g (6 oz) Mozzarella Cheese: Sliced or grated.
• 6 Anchovy Fillets: (Optional but traditional in Delia’s version) for a salty kick.
• 12 Black Olives: Pitted.
• 1 tbsp Parmesan Cheese: Grated.

How To Make Delia Smith Scone Based Pizza

1. Prep: Preheat the oven to 220°C (200°C Fan / Gas 7). Grease a baking sheet or pizza tray.
2. Make the Dough: Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add enough milk to mix to a soft, pliable dough that leaves the bowl clean.
3. Roll Out: Turn the dough onto a floured surface. Roll it out into a circle approximately 10 inches (25cm) in diameter. It will be thicker than a standard pizza base. Lift it onto the prepared baking sheet.
4. Prepare the Sauce: Mix the drained tomatoes with the tomato purée and dried herbs. Season with black pepper (go easy on salt if using anchovies).
5. Assemble: Spread the tomato mixture evenly over the scone base, leaving a small border for the crust. Arrange the mozzarella slices, anchovies, and olives on top. Sprinkle with the Parmesan cheese and a drizzle of oil from the anchovy tin (if using).
6. Bake: Bake near the top of the oven for 15–20 minutes. The edges should be golden brown and risen, and the cheese bubbling.
7. Serve: Serve immediately while the base is warm and crumbly.

Recipe Tips

• Tomato Drainage: Scone dough is more absorbent than yeast dough. It is vital to drain the juice from the tinned tomatoes thoroughly, or the base will become heavy and sodden. Using a sieve is best.
• The “Rubbing In” Method: Keep your hands cool and lift the flour high to aerate it as you rub in the butter. This keeps the scone base light rather than dense.
• No Proving: The beauty of this recipe is speed. Once the wet ingredients hit the baking powder in the flour, the reaction starts. Get it into the oven quickly; don’t let the raw dough sit around.
• Anchovy Note: If you hate anchovies, replace them with pepperoni or cooked ham, but you might need a pinch more salt in the sauce to compensate for the lost seasoning.

What To Serve With Scone Pizza

• Green Salad: A crisp vinaigrette salad balances the soft, biscuit-like texture of the pizza.
• Coleslaw: A crunchy side adds texture.
• Garlic Mushrooms: Sautéed mushrooms on the side supplement the meal.
• Italian Red Wine: A rustic Chianti pairs well with the rich tomato topping.

How To Store Scone Based Pizza

• Refrigerate: Store leftovers in foil for up to 2 days.
• Reheat: This pizza is actually quite good cold (like a savory scone). To reheat, wrap in foil and warm in the oven. The microwave will make the scone base tough.
• Freeze: Not recommended. The scone dough does not freeze well once topped with wet ingredients.

Delia Smith Scone Based Pizza Nutrition Facts

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 35g
• Protein: 14g
• Calcium: 300mg

Nutrition information is estimated per quarter pizza.

FAQs

Try More Recipes:

• Delia Smith Pizza Dough Recipe
• Delia Smith Roast Lamb with Garlic and Rosemary Recipe
• Delia Smith Fruit Scones Recipe