Heat oil in a pan. Add onions and fry until soft and
pale gold. Mix in tomato puree, peanuts,
sugar, salt and basil. Cool to lukewarm. Thinly slice tomatoes and
Mozzarella cheese. Roll out scone mixture into a 9"
(22.5 cm) round. Transfer to a greased baking tray. Spread with onion mixture then add
a layer of sliced tomatoes. Finally top with Mozzarella cheese
and stud with olives. Bake until well risen and bubbly
in hot oven, 425F, Gas 7. Allow about 25-30 minutes. Cut into wedges and serve hot.