Style: May 20, 2020
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STYLE | food 39<br />
Editor Kate Preece<br />
shares her mum<br />
Juliet’s recipe:<br />
I’ve never known of anyone<br />
else who makes this, but<br />
it’s been my go-to lunch<br />
request for mum for as long<br />
as I can remember.<br />
The spaghetti topping<br />
might be controversial for<br />
some, but it’s been the<br />
staple for us. What else<br />
mum throws on top could<br />
be anything from leftover<br />
sausages and bacon to fried<br />
potatoes and last night’s<br />
roasties.<br />
INGREDIENTS<br />
2 cups self-raising flour<br />
2 tsp baking powder<br />
pinch salt<br />
75 butter<br />
milk<br />
TOPPING<br />
tin of spaghetti<br />
leftovers<br />
grated cheese<br />
SCONE-DOUGH PIZZA<br />
There’s a bit of flexibility in this recipe. It doesn’t come<br />
out of a book, per se, but my mum’s head!<br />
METHOD<br />
1. Pre-heat oven to <strong>20</strong>0°C.<br />
2. Combine flour, baking powder and salt.<br />
3. Grate in butter.<br />
4. Mix together with as much milk as is<br />
required to bind the dough together.<br />
5. Roll out dough on a flat, floured surface<br />
until it resembles your desired shape<br />
(roughly 30cm x <strong>20</strong>cm, 1cm thick).<br />
6. Transfer onto a baking paper-lined pizza<br />
stone (or similar).<br />
7. Pour on spaghetti and any leftovers –<br />
roast veges, bacon, etc.<br />
8. Top with grated cheese and place in oven.<br />
9. Cook for 15 to <strong>20</strong> minutes.
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