1 oz pickling spice
Finely chop all ingredients except the pickling spice which is put in a gauze and tied to edge of pan. Put all ingredients in pan with the gauze tied to side but in the mixture bring to boil and then simmer till thick. Just over an hour should do it and makes 10 jars of green tomato chutney xxxx
8 oz self raising flour
Pinch of salt
Pinch of mixed herbs
Milk to mix
Scone base sift flour in bowl add salt and herbs mix together then rub in butter till fine breadcrumbs.
Add milk till soft dough – kneed the dough for further minute
Then roll out till about 1/4 inch thick place onto baking dish
Put in oven of med heat only for 2 mins till dough rises a little then take back out
Tomato purée onto base or half tin of chopped tomatoes (light covering of base)
Then – One small red onion finely chopped and fried along with strips of bacon (3 slices into strips)
Cook then allow to cool. Finely slice one large vine-tomato and use either fresh pineapple rings or a tin (chop four pineapple rings finely)
Also have fresh peppers finely sliced quarter each of green, yellow, red peppers.
Place the fried onion and bacon on top of the tomato purée first spread evenly.
Then add the slices of tomatoes then pineapple and then sprinkling of peppers to finish grate cheese over pizza.
Cook in oven at 170 for 45 mins cover the pizza half way through baking so as does not get to brown.
Note – use a not to deep flan dish for making pizza in. Also it’s nice to have salami as well for topping 2 slices into small pieces.