Scone Pizza

Set oven to 200ºC (400ºF or Gas 6). Line a 32cm x 22cm baking sheet (internal size) with parchment paper.

Add flour to a large mixing bowl. Chop butter into small pieces into the flour. Rub butter and flour together by lifting a handful in both hands and letting it gently fall back into the bowl while rubbing your thumb across your fingers. Eventually, this mixture will resemble breadcrumbs. Don’t worry about getting it too perfect.

Add dry mustard powder and mixed herbs and mix with a wooden spoon.

Grate cheese on a fine cheese setting on the grater. This allows it to melt and blend into the mixture more easily in the oven.

Peel and grate the 2 red onions onto a clean cloth (tea towel will do) and squeeze the excess liquid out.

Beat eggs in a separate bowl.

Add onion, eggs, milk and cheese to the flour mixture (set about a palmful of cheese aside for sprinkling on top later). Mix together until a smooth dough forms. Add a dusting of flour if mixture is too sticky.

Put dough on the parchment paper on the baking tray and either roll it out or press it out until it is about ½ cm thick.

Chop tomatoes and arrange them on top of the dough. Sprinkle a very light amount of the reserved cheese on top, along with a sprinkling of mixed herbs.

Bake in the middle of the oven for 25 minutes.