Roly’s Tomato Scone Pizza
Prep time: 20 mins
Cook time: 20 mins
225g self-raising flour
1 tsp baking powder
1/2 tsp salt
50g chilled butter, cut into small pieces
100g mature Cheddar cheese, finely grated
4 tbsp low fat plain yogurt
4 (cocktail or classic) tomatoes, sliced
6 plum or cherry (on-the-vine) tomatoes, halved
1 tsp mixed dried Italian herbs
50g mature Cheddar cheese, grated
basil leaves, to garnish
Veg Portions / Serving: 1
Recipe donated by British Tomato Growers Association for Veg Power. Recipe and photography by BTGA.
In this tomato scone pizza recipe, the pizza base is made with scone dough, flavoured with grated mature cheddar. It’s topped with juicy tomatoes, herbs and grated cheese for an Italian inspired dish with a true twist.
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the cheese.
Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.
Roll out the dough to a circle about 30cm in diameter. Place onto a lightly greased baking sheet. Top with the tomatoes, herbs and grated cheese, then bake for 15-20 minutes, until golden brown.
Serve, sprinkled with basil leaves.
Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.
Kids in the kitchen
Let kids take the lead with this pizza. Show them how to measure out the ingredients, sift and mix the dry ingredients, and use clean hands to rub the butter in. Let them pour in the yogurt and milk and use their hands to bring it all together – kids love this bit! Help them flour a clean surface and tip the dough out then show them how to gently knead the dough together by pushing it with their hands. Help them roll out the dough and grate the cheese, then give them the sliced tomatoes and let them do the toppings. They can tear the basil leaves from the plants and add them to the pizza once cooked.
While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.
Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.
The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.
Vic Borrill (Brighton & Hove Food Partnership)