Pizza with haggis is not something you hear about every day. That doesn’t mean it’s not amazing.
Pizza with haggis? And mushrooms on top? Yes, you’re reading that right. Wait until you taste this fusion pizza that marries the flavours of Italy and Scotland. What could be better on a cold winter night?
So maybe this is not the kind of recipe to post on a blog that has “skinny” in the title, but what the heck, we all need a treat once in a while.
And what a treat this is.
A fusion between Scottish and Italian cuisine
The idea for this recipe came to me one day when I was drooling at the memory of a white pizza I had in Bologna back in 2016. It was something out of this world called “Biancaneve Speciale,” which featured a garlicky white sauce, prosciutto cotto, bits of Italian sausage and mushrooms, all topped with Buffalo mozzarella. It was one of the best pizzas I had in my life and I might go back someday to Bologna just to have it again.
One day, as I said, I was musing about that pizza to my husband, when the idea struck me out of the blue. What if I recreated it but with a Scottish twist? A wee bit of haggis never hurt anyone after all.
So I took the plunge and did it. Because this was uncharted territory, I had to make it a couple of times to determine the right amount of haggis to put on a pizza. Turns out that if you put too much, the pizza is too greasy, but if you go for a very skinny version, you lose the taste. As such I decided that somewhere in the middle was the right answer.
What kind of haggis can you use on pizza?
I tried three kinds of haggis until I was completely satisfied with the texture and amount of spiciness. That wasn’t a problem, as I live in Scotland, but if you live someplace else and want to give this crazy fusion pizza a whirl, any haggis would do. I am yet to try it with veggie haggis, but from the looks of it, it would be just fine to use it if you want a vegetarian version.
The three types of haggis I tried were the Simon Howie Original Haggis, which you can find just about in any of the major supermarkets in Scotland (and possibly in England), the Simon Howie Wee Haggis, which is a gluten-free version of the first type, and the third one was the Macsween Traditional Haggis.
I liked the Simon Howie Wee Haggis best, followed closely by its regular Original Haggis counterpart. The Macsween Traditional Haggis wasn’t that great on pizza, because it tends to have too much fat in it. It also tastes a bit bland. So, for now, I settled on the Simon Howie Wee Haggis, but I hear the M&S version is good too, so I’m going to give that a try as well.
Use homemade pizza dough for the best results
I only make pizza with homemade dough, which is actually very easy to do, especially if you use a bread maker. I generally can’t be bothered to do it by hand, so my trusted bread maker does the job for me. All I need to do is remember to start the programme an hour and a half before I get started with the pizza.
If you haven’t figured it out already, learn that this pizza is not a calorie-friendly recipe, so if you’re on a diet, you should step back now. Half of a pizza is about 600 – 650 calories, which is something I’m happy with on days I only eat two meals.
This pizza has a white sauce that includes garlic and single cream. You can be very naughty and use double cream instead, but I personally find the whole thing too heavy if I use double cream.
The recipe yields two very thin pizzas if you prefer to roll the dough like that, as I do, or a single one with a regular, almost deep-dish feel.
I prefer the base to be as thin as possible not only because it’s incredibly crispy and delicious, but also because a slice like this has fewer calories.
For the dough
- 160 ml water
- 235 grams strong white flour
- 1 tbsp olive oil, extra virgin
- 1 1/2 tsp salt
- 1 tbsp white sugar
- 1 tsp active dry yeast
For the topping
- 125 grams haggis, You can use veggie haggis too.
- 1 small red onion
- 250 grams mushrooms, Portobello or Forrestiere work best
- 125 grams mozzarella
- 300 ml single cream
- 10 grams butter
- 2 cloves garlic , minced
Make the dough
- Add all the ingredients in the bread maker in the order recommended by the manufacturer and run the "dough" cycle. Some machines have a dedicated "pizza" setting. If yours has it, use that instead.
- Alternatively, make the dough by hand by adding all the dry ingredients in a bowl, mix them well, and gradually add the olive oil and water until you have a dough that's now sticky. Leave it to prove for 1 - 1 1/2 hours.
Make the sauce
- Melt the butter in a pan, being careful not to burn it.
- Add the minced garlic and stir.
- Pour the single cream and whisk until the sauce has a thick consistency. You should be able to leave a trace on the back of a spatula when you get your finger over it.
- Season with salt and pepper and set the sauce aside.
Assemble the pizza
- Roll the dough in the thickness you like. I prefer it to be very thin, the most I can stretch it without tearing holes in it. The recipe yields two very thin pizzas or one deep one.
- Spread the sauce on the pizza(s).
- Add the crumbled haggis, spreading it as evenly as possible so you get a bit of a spicy kick on all slices.
- Add the chopped mushrooms and finely sliced onions.
- Tear the mozzarella with your hands and spread it on top.
- Bake for 25 minutes at 230 degrees Celsius or until the mozzarella is melted and the base is crisp.
- Use organic strong white flour if possible because it makes the dough easier to roll and work with.
- Pat the mushrooms dry after you wash them an squueze them a bit in a paper towel to avoid too much liquid on the pizza.
Amount Per Serving: Calories: 837Total Fat: 54gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 229mgSodium: 1236mgCarbohydrates: 62gFiber: 5gSugar: 10gProtein: 26g