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 ½ hours.

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.

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.