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Address Tae The Haggis. On A Pizza!

With Burns Night coming up this Sunday we had to reach for the haggis, but in true #SmallCityRecipes style we thought we might give it a bit of a twist! I know we have lots of readers from all over the world so, for our followers outwith Scotland, Burns Night is our annual celebration to commemorate the life of Scottish poet Robert Burns who was born on 25th January 1759.

I’m a big fan of haggis and as well as the traditional butcher's mix, I also enjoy veggie haggis in a big way.  The kids have been asking for a pizza night all week so I thought this would be the perfect combo and give me a kid friendly Burns Night!

The dough can be made and frozen in advance if you don't have time on the day. I made a batch recently and given the sizeable amount of dough these quantities make, I cut it into portion sizes, wrapped it up and put it in the freezer to take out as and when I needed it. I use 00 flour – it’s extra fine and great for making pizzas as it gives the bases a light and crisp texture.

I love how this dough rolls out nice and thinly making the crust super thin and light.

You could of course make your own tomato base too, but I was pushed for time this week and opted for one of the tasty tomato jar sauces that Provender Brown sell.

So all that’s left is to raise a toast and recite the “Address tae the Haggis”. But I doubt very much if Rabbie had his on a pizza!

Gill x

 

Preparation Time:
1 hours 15 mins

Cooking Time:
20 minutes
Serves: 6

Ingredients

  • 1kg 00 Flour
  • 1 tablespoon salt
  • 1 tablespoon caster sugar
  • 2 tsp dried yeast
  • 3 tbsp olive oil, plus extra for drizzling
  • 650ml water
  • 1 jarred tomato sauce
  • Fresh mozzarella cheese (you can buy this pre grated to save time)
  • 450g haggis (or vegetarian haggis depending on your preference)
  • Basil leaves
  • Salt and Pepper
    1. Sieve the flour into a large bowl and add in the salt and mix through.
    2. In a measuring jug mix together the water, olive oil and yeast and stir into the flour mixture.  You should end up with a wettish dough.
    3. Flour your work surface and knead until you have a springy dough.
    4. Place dough in a large flour dusted bowl and leave it covered with a tea towel for around an hour until the dough has risen to approximately double its size.
    5. Cut the dough into balls and roll them out individually when you are ready to cook. If you don’t want to use all the dough portions, you can cover some individually in cling film and freeze for another time.
    6. Roll each dough ball out thinly and place on a baking tin lined with baking paper. Pull on the corners to fit the tin. Prick the dough all over with a fork and put into the oven for 5-10 minutes until pale golden, then take out the oven.
    7. Spread a layer of tomato sauce over the base of the pizza, then crumble the haggis and mozzarella evenly over the pizza. Place in the oven for 10 minutes until the cheese is bubbling.
    8. Take out the oven, drizzle with olive oil, grate some black pepper and salt over the top and add some torn basil leaves before slicing and serving. 

    NICKI'S TUPPENCEWORTH

    Address Tae The Haggis - Robert Burns,1786

    Fair fa' your honest, sonsie face,
    Great chieftain o' the pudding-race!
    Aboon them a' ye tak your place,
    Painch, tripe, or thairm :
    Weel are ye wordy o'a grace
    As lang's my arm. 

    The groaning trencher there ye fill,
    Your hurdies like a distant hill,
    Your pin wad help to mend a mill
    In time o'need,
    While thro' your pores the dews distil
    Like amber bead.

    His knife see rustic Labour dight,
    An' cut you up wi' ready sleight,
    Trenching your gushing entrails bright,
    Like ony ditch;
    And then, O what a glorious sight,
    Warm-reekin', rich!

    Then, horn for horn, they stretch an' strive:
    Deil tak the hindmost! on they drive,
    Till a' their weel-swall'd kytes belyve
    Are bent like drums;
    Then auld Guidman, maist like to rive,
    Bethankit! hums.

    Is there that owre his French ragout
    Or olio that wad staw a sow,
    Or fricassee wad make her spew
    Wi' perfect sconner,
    Looks down wi' sneering, scornfu' view
    On sic a dinner?

    Poor devil! see him owre his trash,
    As feckless as wither'd rash,
    His spindle shank, a guid whip-lash;
    His nieve a nit;
    Thro' bloody flood or field to dash,
    O how unfit!

    But mark the Rustic, haggis-fed,
    The trembling earth resounds his tread.
    Clap in his walie nieve a blade,
    He'll mak it whissle;
    An' legs an' arms, an' heads will sned,
    Like taps o' thrissle.

    Ye Pow'rs, wha mak mankind your care,
    And dish them out their bill o' fare,
    Auld Scotland wants nae skinking ware
    That jaups in luggies;
    But, if ye wish her gratefu' prayer
    Gie her a haggis!

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    Aye yours, N X