This is an Italian take on the traditional Scottish meal of Haggis, Neeps & Tatties. In Italy sausage and potato is a common pizza topping, so this seemed like the perfect Burns Night experiment!
For the pizza dough (enough for 2 pizzas):
- 300g. strong bread flour
- 200ml warm water
- 1tsp instant yeast
- 1tbsp olive oil
For the topping:
- Haggis for 2-3 people (I used vegetarian)
- Grated turnip (1/3 average size)
- Grated potato (1 medium sized)
- Olive oil
Cook the haggis according to package instructions. Once cooked scoop the contents of the package into a bowl and separate with a fork. While the haggis is cooking (usually it takes over 50 minutes) prepare the pizza dough.
To make the pizza bases:
1. Put the flour into a large bowl, then stir in the yeast and salt.
2. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
3. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Putting it all together:
4. Once you have prepared the pizza dough, grate the turnip and potato and set aside.
5. Roll out the pizza dough, making sure you cover the pizza trays with flour.
6. Once the Haggis is ready, increase the oven temperature to 200C.
7. Sprinkle the haggis, turnips and potatoes (in that order as the potatoes will moisten the rest of the ingredients) over the pizza bases. Drizzle plenty of olive oil on the pizzas.
Cook for 8-10 minutes and Buon appetito!
Recipe by Elena Trimarchi Learning Intern
Thanks to Christine Jones for the photographs and for the pizza dough!