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Store Cupboard Pizza

We all love a pizza, this one is no exception.
A thin scone base, topped with a very simple tomato sauce and cheese.

Use up leftover bits and pieces from the kitchen, e.g. onions, ham, peppers, etc to make a scrumptious weekday meal.

Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes


  • 1 tin chopped tomatoes
  • 1 tsp garlic puree
  • 1 tsp mixed dried herbs (optional)
  • Pinch of sugar
  • 150g plain flour, sieved (or 50% wholewheat flour)
  • 20g baking powder
  • 30g butter
  • 75ml milk (approx)
  • 200g cheese (eg, low sodium mozzarella, but any cheese you want to use up is fine


  1. Preheat the oven to 190C/gas mark 5.
  2. Start by making the tomato sauce. To do this, place the tomatoes, garlic, herbs and sugar in a saucepan, bring to the boil and simmer for 3-5 minutes. Reduce the liquid, taste and season. The sauce can be blitzed with a hand blender or left as it is.
  3. Leave to cool.
  4. To make the scone base, sieve the flour and baking powder into a bowl, rub in the butter until it appears like fine breadcrumbs. Add enough milk to make a soft dough.
  5. On a table scattered with semolina or flour, press the scone into a round pizza as big as you want and as thin as you want.
  6. Spread the tomato sauce on the pizza base, add the cheese in thin slices. Season with herbs and pinch of salt and pepper. Top with whatever ingredients you have.
  7. Place on a baking sheet and place in the preheated oven for 15 minutes for thin bases and 20 for thicker bases. Serve with salads or coleslaw.

Recipe courtesy of Sian’s Plan

About the Author

eumom team 


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