This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
I know how it is, it’s a weeknight, you don’t have time to make pizza, even though you REALLY want it. I mean, who has time to wait for pizza dough to rise for an hour before you even start cooking it? That’s where this pizza comes in. It’s delicious, healthy and ready in under 40 minutes, read on for the recipe!
I’ve been making scone based pizzas since I was so young, they are a great thing to make with kids because they can get their hands dirty and get involved rubbing the butter into the flour! Also who doesn’t enjoy decorating their own pizza? The fact there is no rising time needed means you can get this pizza on the table in 40 minutes and have a healthy dinner that the whole family is going to enjoy! If you have more time and fancy a traditional yeast based pizza, try this roasted garlic and tomato pizza! It has a hint of honey in the base and a fun white sauce to make a change from regular tomato!
The crispy base is the perfect contrast for the silky smoother aubergine and burrata. I had never tried burrata before as a cheese but oh my goodness, I am not going to be able to go back to mozzarella now I don’t think! If you have never had it before, burrata is basically a ball of mozzarella, with cream inside. The outer shell is firm and the inside is soft and slightly liquidy. It’s the kind of cheese dreams are made of. I feel it adds a gorgeous silky smooth texture to the pizza, but if you can only find regular mozzarella, that’s totally fine too!
Serve fresh from the oven, it won’t be around for long!
Mediterranean No-Rise Scone Based Pizza with Burrata
This no rise pizza is your perfect weeknight dinner. Healthy and quick, you can have this on the table in under 40 minutes. Topped with a rich tomato sauce, Burrata Cheese and Mediterranean roasted vegetables. A perfect pizza for any time of year.
For the Pizza Base
250g All Purpose Flour,
1 and 1/2 Teaspoons Baking Powder,
50g Cold Butter,
7 Tablespoons Milk,
Pinch of Salt.
For the Pizza Toppings
5 Tablespoons Passata,
1 Clove Garlic, Minced,
1/2 Teaspoon Dried Basil,
1 Large Tomato,
1/2 A Courgette thinly Sliced,
1/2 An Aubergine thinly Sliced,
6 Cherry Tomatoes Halved,
A Drizzle of Olive Oil.
Salt and Pepper To Taste,
Drizzle of Balsamic Vinegar,
1. Preheat the Oven to 200 degrees Celsius.
2. In a bowl, sieve together the flour, baking powder and salt and ensure they are evenly combined. Add the cold butter and rub the mixture together with your fingers until you have a fine breadcrumb like mixture.
3. Add the milk 1 Tablespoon at a time until you have a dough that comes together but isn’t wet and sticky. You may need a little more or less milk than listed depending on factors such as the humidity and temperature where you are. Roll out the dough so that it is approximately 1/4 inch thick. Lay the base on a lightly floured baking tray and bake for 5 minutes.
4. While the Pizza Base is baking for 5 minutes, mix together the passata, garlic and dried basil, and cut your vegetables into thin, circular slices. Bring the pizza base out of the oven, spread the sauce on, leaving a gap of 1 inch all the way around the edge and layer the vegetables evenly. Tear the burrata over the pizza, drizzle with a little olive oil and return to the oven for 20-25 minutes, until the vegetables just start to go golden brown.
5. Let the pizza cool for a few minutes then drizzle with a little balsamic vinegar and top with some fresh sprouts. Best served immediately!