These mini pizzas have a quick to make scone dough base.

For the pizza dough:
2 cups self raising flour
1/2 teaspoon salt
3/4 cup low fat milk

For the topping:
2 tablespoons tomato sauce
1 1/2 cups grated tasty cheese
4 rashers rindless streaky bacon
1/2 cup crushed pineapple, drained
2 tablespoons chopped parsley or chives

Preheat oven to 220°C. Spray an oven tray with non stick baking spray or cover it with a sheet of baking paper.

In a large bowl, mix the pizza dough ingredients to form a soft dough. With floured hands, break off 8 small balls of dough and press out or roll out flat, like little saucers. Place these on the prepared tray with room around them to spread out.

Spread, like buttering toast, tomato sauce over each base. Sprinkle with half of the grated cheese. Using scissors, cut the rashers in half and snip each half into little pieces over the bases. Divide the drained pineapple between the bases, sprinkle with chopped parsley or chives and the remainder of the cheese.

Bake for approximately 20 minutes until puffed up and lightly golden brown on top. Cool for a minute or two then eat.