A couple of weeks ago a tweet of mine about a new pizza dough recipe inspired a conversation about ‘different’ pizzas my pharmacy friends had experienced over the years. Days later, when I realised I was still thinking about haggis pizza I knew I had to make one. As you can see from the photo, we made three.
First – spinach, haggis and egg. A great flavour combination, but with our super flat crispy pizza dough, a little on the dry side.
Next – tomato sauce, haggis and mozzarella. We weren’t sure about haggis and cheese, but mozzarella was a good choice – its flavour complements rather than overpowers the haggis.
Finally a combination – tomato sauce, spinach, mushrooms (we had some), haggis and mozzarella. Probably the best (while there is no such thing as too much pizza at no 41, there was maybe a touch too much haggis on our pizza that night).
In conclusion, haggis pizza isn’t that ‘different’. Next time you fancy a carnivorous alternative, why not consider it?
You’ll find our standard pizza recipe here. I sometimes use bread flour, or a ratio of four -fifths plain/bread flour and one fifth semolina flour. Cook your haggis first.