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Haggis Pizza from Scratch

Once you realise how easy it is to make your own pizza dough you will never go back! Topped with haggis – perfect for a Burns Night alternative!

Prep time: 2 hours 30 minutes

Cooking time: 2 minutes

Serves: 4

ingredients

800 g strong white bread flour

200 g fine ground semolina flour or strong white bread flour

1 level tablespoon fine sea salt

2 x 7 g sachets of dried yeast

1 tablespoon golden caster sugar

Passatta

Mozzarella Cheese

1 x Simon Howie Wee Haggis

Method

For the dough, combine the flours and 1 level teaspoon of sea salt.
Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then add to the dry mixture.

Once combined, use a dough hook to initially knead the dough.

When the dough comes together, flour your hands and knead by hand – rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.

Divide in to individual portions and place in a lightly greased container, cover and leave in a warm place to prove for 2 hours, or until doubled in size.

Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

Dust a metal paddle with flour, layout your pizza base and add the toppings.

If you have a pizza oven – bake in less than a minute and enjoy!

Simon Howie

Haggis Pizza from Scratch

Once you realise how easy it is to make your own pizza dough you will never go back! Topped with haggis – perfect for a Burns Night alternative!

Prep time: 2 hours 30 minutes

Cooking time: 2 minutes

Serves: 4

Haggis Pizza from Scratch

ingredients

800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2 x 7 g sachets of dried yeast
1 tablespoon golden caster sugar
Passatta
Mozzarella Cheese
1 x Simon Howie Wee Haggis

Method

For the dough, combine the flours and 1 level teaspoon of sea salt.
Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then add to the dry mixture.

Once combined, use a dough hook to initially knead the dough.

When the dough comes together, flour your hands and knead by hand – rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.

Divide in to individual portions and place in a lightly greased container, cover and leave in a warm place to prove for 2 hours, or until doubled in size.

Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.

Dust a metal paddle with flour, layout your pizza base and add the toppings.

If you have a pizza oven – bake in less than a minute and enjoy!

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