scone based pizzas

When I'm on night shifts at work I like to take something nice to eat for 'dinner' as I don't want to end up eating 6 rounds of toasts through the 12hour shift. Today I decided on scone-based pizzas as we had everything. Self-raising flour, butter, milk for the base and then tinned tomatoes and cheese for the topping. Obviously those are the basics and you add ingredients to suit your taste. 

 I like to add mixed herbs to the savoury scone mixture. After the butters blendid in to the flour, I add the milk and beat round together with the knife 'til it binds. Today I pressed it out on some ground polenta for more of an authentic taste plus practically it doesn't sick to the pan. I pre-cook the base for 5-8 mins, not even to colour but it will just start to puff up. 

 I then cooked down some chopped tomatoes with onion, 1 dried chilli, mixed herbs, balsamic vinegar and seasoning. I always add a little sugar to tomatoes to take out the tang. 

I then went for tuna and olives (as that was in the cupboard) and sprinkled with cheese. Then cook for 10 mins, medium high heat.