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Easy Scone Pizzas

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Serves: 6
2 tbsp olive oil, plus extra for oiling
1 onion, chopped
800g / 1 lb 12 oz canned chopped tomatoes, drained
1 tsp tomato puree
1 tbsp fresh thyme leaves
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
1 courgette, thinly sliced
250g / 9 oz baby spinach leaves
200g / 7 oz wholemeal plain flour
250g / 9 oz white plain flour, plus extra for dusting
1 tsp demerara sugar
1 tsp bicarbonate of soda
1 tsp sea salt
350ml / 12 fl oz buttermilk
3 slices ham, chopped
250g / 9 oz mozzarella, thinly sliced

Heat half the oil in a large frying pan and cook the onion for 5 minutes until soft but not browned. Add the tomatoes, tomato puree and thyme and season to taste with pepper. Simmer for 30 minutes until you have a thick sauce with almost no liquid. Remove from the frying pan and leave to cool.

Heat the remaining oil in the frying pan and cook the peppers and courgette for 5-8 minutes until just beginning to brown. Leave to cool.

Put the spinach in a colander and pour boiling water from a kettle over the leaves to wilt. Leave to cool, then squeeze all the liquid out until the spinach is very dry. Chop finely.

Preheat the oven to 220ºC / 425ºF / Gas Mark 7. Lightly oil 2 baking sheets. Put the flours, sugar, bicarbonate of soda and salt in a large bowl, add the buttermilk and mix well to form a dough. Turn out onto a floured work surface and knead briefly.

Divide the dough into 6 pieces, roll out each piece into a 13 cm / 5 inch round and place on the prepared baking sheets. Spread the pizza bases with the tomato sauce, then top with the spinach, peppers, courgette, ham and cheese. Bake in the preheated oven for 25 minutes.

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