Here's a recipe I found in a book from 1965 - an interesting turning point in British cuisine where the nation was only really just starting to recover from the impact of wartime food shortage and rationing. As a result, some of the recipes have a sort of naive charm to the modern reader, but others are solid, hearty stuff that needs to come back.

This is to make 'pizzas' with a scone base.

The ingredients for the dough:
12oz (350g) Self Raising flour
3oz (85g) Lard
3oz (85g) Grated cheese
3 Level teaspoons baking powder
1 Level teaspoon salt
Generous pinch of Cayenne pepper or mustard
1/4 pint (140ml) milk
Water (a few tablespoons full) to mix

For the sauce:
2 Medium onions, finely chopped
4 Tablespoons tomato puree or paste
1 Clove of garlic, crushed or finely chopped
2 Tablespoons oil
Pinch of salt