Episode 10: Spaghetti Scone-base Pizza
Spaghetti Scone-base
Pizza
Serves 6
2 cups flour
2 tsp baking powder
1/2 tsp salt
60g cold butter, cut into small pieces
1/2 cup milk
1 can of Spaghetti
1 cup chopped bacon
1/2 diced onion
2 cups grated cheese
1. Light the mud oven and burn for an hour or heat the kitchen oven to 200C. Lightly oil one to two oven trays
2. Place flour, baking powder and salt in a large bowl. Add butter and with your fingertips, rub the lumps of butter into the flour until the mixture looks like breadcrumbs. Stir in milk and mix briefly, just enough to form a stiff dough. It is best not to over-mix the dough or the pizza base will be hard and tough.
3. Roll out the dough thickly to cover oiled oven tray in a square shape. Or, rolled thinly, this mixture will make two medium-sized round pizza bases. Most people insist on round pizzas but often square pizzas fit into the oven better. Spread half the can of spaghetti over each base and then scatter bacon, onion and cheese. Leave the edges free of topping. It's best to thinly spread topping over this kind of pizza base, because if the topping is too thick the base will not cook properly and may be soggy.
4. Bake for 5-10 minutes in the mud oven or 20 to 30 minutes in the kitchen oven or until topping is bubbling hot and the pizza crust is golden brown. Slice and enjoy!
TOPPING SUGGESTIONS:
Shaved ham
Canned pineapple
Sliced sausage
Sliced mozzarella or grated cheese
Sliced tomato or cherry tomatoes
Sun-dried tomatoes, chopped
Basil pesto
