PIZZA SCONE

Ingredients.....1/4 cup of tomato paste, 1 tbs of minced garlic, 1 tsp of dried oregano, cracked black pepper to taste. To make the tomato sauce, mix all the ingredients together and set aside for an hour to allow the flavours to combine. Ingredients......for the pizza scone base....2 cups of self raising flour, 1/2 cup of milk, 1/3 cup of water, 30gm of melted marg/ butter. Ingredients for the pizza scone topping.......1/2 cup of chopped ham/ salami/ perreroni, 1/2 small onion finely sliced, 1/2 cup of sliced mushrooms (optional), 1/4 cup of chopped red capsicum, 1/4 cup of drained pineapple pieces, 1/4 cup of sliced black olives (drained), 1/2 cup of grated mozzarella cheese. Preheat your oven to 200 deg C. Grease a 28cm pizza tray with cooking oil. Place the flour into a large bowl, make a well in the centre and add the melted marg/ butter, milk and most of the water. mix quickly with a flat bladed knife, to a soft dough, adding the remaining water if necessary. Knead the dough briefly on a lightly floured work bench until smooth. Use your hands to shape the dough into a circle to fit the pizza tray. Place the shaped dough on the prepared tray. Crimp the outer edge of the circle approx 2cm to form a lip. Spread the dough with the prepared tomato paste, then sprinkle with the chopped ham, onion, mushrooms, capsicum, pineapple pieces, olives, finishing off with the grated cheese. Bake for 30 minutes or until golden and crisp. A tip for reheating leftover pizza scone, reheat in a slow oven 160 deg C and sprinkle with an extra 1/2 cup of grated cheese.