Cocktail pizzas

Name: Cocktail pizzas
Ingredients: 2×1¾oz (50g) tins anchovy fillets; 3 tablespoons oil; 3 tablespoons concentrated tomato purée; 4 tablespoons water; 3 medium-sized onions; salt and freshly milled pepper; salt and freshly milled pepper; 2 tablespoons water; 2 teaspoons dried mixed herbs; 12oz (350g) self-raising flour; 3 level teaspoons baking powder; 2oz (50g) grated hard cheese; ¼ pint (150ml) milk; 1 level teaspoon salt; 3oz (75g) white cooking fat

Preparation info

Makes
36

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

12oz (350g) self-raising flour
3 level teaspoons baking powder

Starter
Pescatarian

Method

Sift the flour, baking powder and salt into a mixing bowl. Add the fat in pieces and rub in with the fingertips. Stir in the grated cheese. Add the milk and sufficient water to mix to a soft but not sticky dough. Turn on to a floured work surface and knead just long enough to remove the cracks. Cover with upturned mixing bowl and allow to rest for 10 minutes.

Heat the oven to 425°F (220