January can be hard giving up our favourites but this healthier whole meal based pizza will make a brilliant swap. The whole meal flour adds extra fibre and being scone based can be made in a quarter of the time of a yeast based dough. There are plenty of vegetables too and you change the toppings to suit your hungry clan!

WHOLEMEAL SCONE BASED PIZZA

Tomato sauce:

1 onion

2 TBSP oil

½ x 400g tin of chopped tomatoes

1 TBSP tomato puree

1 tsp mixed herbs

salt and pepper

Scone base:

125g self raising flour

125g wholemeal flour

1 tsp baking powder

pinch of salt

50g margarine

150ml milk

Topping:

½ yellow pepper

½ red pepper

50g mushrooms

75g pepperoni

1 large tomato

2 rings of pineapple

100g grated mozzarella

handful of rocket

METHOD

1. Preheat the oven to 200’C and flour a baking sheet.
2. Make the tomato sauce first. Dice the onion and place in a large pan with the oil. Heat and gently fry till softened.
3. Add the tomatoes, puree and herbs and heat till thick. Season with salt and pepper. Cool.
4. Now make the scone base. Sieve the 2 flours into a bowl with the salt and baking powder.
5. Rub in the margarine till fine breadcrumbs and then add enough milk to bring the dough together.
6. Roll out into a large circle and place on a floured baking sheet. Put aside.
7. Now prepare the toppings: slice the peppers, mushrooms, pineapple and tomato.
8. Assemble the pizza by firstly spreading with the tomato sauce and then placing whatever topping ingredients you like on top. Lastly sprinkle with the mozzarella
9. Cook for 20-30 minutes till the cheese is golden.
10. Once cooked, sprinkle the fresh rocket over the top and serve.