Pizzas are a meal in themselves served hot; or delicious on a picnic served cold.
Tomato Topping
1 tin tomatoes, diced
2 Tblsp tomato puree
1 tsp sugar
1 medium onion, chopped
2 tsp dried oregano
salt and pepper
Scone Base
8ozs 225g self-raising flour
1 tsp baking powder
1 tsp salt
10z 25g vegan margarine
1/4 pt 150mls water
2 Tblsp prepared mustard
Prepare the tomato topping. Put all the ingredients including the juice from the tin of tomatoes in a pan. Season with salt and pepper. Cook gently for 30 minutes without a lid until the mixture reduces to a thick pulp.
While the tomato mixture is cooking, make the base. Sift the flour, baking powder and salt into a bowl. Rub in the margarine and mix to a soft dough with the water. Turn onto a large baking sheet. Roll out to a 10 inch 25cm circle for the pizza base. Spread the mustard evenly over the base. When the tomato mixture is cooked spread it over the dough to within 1 inch 2.5 cms of the edge.
Decorate the top with a variety of the following:-
parsley, marjoram, oregano, basil, onion rings, sliced tomatoes, sliced mushrooms, chopped celery, capers, black or green olives, sliced green red and yellow peppers.
Bake at 400F, 200C, Mk6, for 30 minutes, until well risen and brown round the edges.
Serve hot with a green salad.
Serves 6 to 8 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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