Soda Bread Deep Pan Pizza
The idea to use Soda Bread as a base for a pizza was born out of desperation one day when I needed to whip up a dish of something filling and delicious in no time at all for a few hungry lads. It can be as simple as a topping of grated mature Cheddar cheese and spring onions or well-seasoned cherry tomatoes, a few basil leaves and a drizzle of extra virgin olive oil. This recipe is taken from my ‘One Pot Feeds All’ published by Kyle Books.
Serves 6-8
- 450g (1lb/3 1/2 cups approx.) plain white flour, plus extra for kneading and rolling 1 level teaspoon (1/2 American teaspoon) bicarbonate of soda
- 1 level teaspoon (1/2 American teaspoon) fine sea salt
- 375–400ml (13-14fl oz/generous 1 1/2 – 1 3/4 cups) buttermilk
Topping
- extra virgin olive oil, for brushing
- 1/2 – 1 tablespoon (3/4 – 1 1/4 American tablespoons) chopped fresh rosemary 50g (2oz) pepperoni or chorizo, cut into 5mm (1/4 inch) pieces
- 350g (12oz) Tomato Fondue (see recipe) or chopped fresh or tinned tomatoes mixed with seasoning/spices
- 8 bocconcini, halved
- 15g (1/2oz) Parmesan cheese, grated lots of snipped flat-leaf parsley
Preheat the oven to 230°C/450°F/Gas Mark 8.
Sieve the flour, bicarbonate of soda and salt into a large bowl. Make a well in the centre. Pour in 375ml (13fl oz/generous 1 1/2 cups) of the buttermilk and, using one hand, mix in the flour from the sides of the bowl. Mix to a softish dough, not too wet and sticky, adding more buttermilk if necessary. When it all comes together, turn the dough out onto a floured board, tidy it up, knead lightly for a few seconds and flip it over.
Brush a roasting tin (approx. 31 x 23 x 5cm (12 x 9 x 2 inch), with olive oil. Roll the dough lightly into a rectangle to fit the tin and sprinkle with the rosemary. Scatter the diced pepperoni or chorizo evenly over the surface, then spread a layer of tomato fondue on top (we add the pepperoni or chorizo first and cover it with the tomato fondue so that it doesn’t burn). Arrange some halved bocconcini on top of the tomato fondue, then sprinkle with the grated Parmesan.
Transfer the tray to the fully preheated oven on a low rack and bake for 15 minutes. Reduce the heat to 200°C/400°F/Gas Mark 6 and bake for a further 20-25 minutes, until the dough is cooked and it’s golden and bubbly on top.
Sprinkle with fresh parsley and serve with a good green salad.
Other tasty toppings ’Nduja and Bocconcini
Omit the rosemary. Replace the chorizo with 100g (31/2oz) ‘nduja mixed with 2 tablespoons extra virgin olive oil to make it easier to spread. Sprinkle with fresh marjoram to serve.
Pesto and Parmesan
Omit the rosemary and chorizo. Replace the tomato fondue with 3 tablespoons loosened basil or wild garlic pesto. Top with 110–150g (4-5oz) grated mozzarella or 110–150g (4-5oz) soft goat’s cheese and 15g (1/2oz) grated Parmesan.
Tapenade and Soft Goat’s Cheese
Omit the rosemary and chorizo. Replace the tomato fondue with 3 tablespoons tapenade (see recipe) and replace the mozzarella with 110–150g (4-5oz) soft goat’s cheese.
Spiced Aubergine
Omit the rosemary and chorizo. Replace it with 6-8 tablespoons of Spiced Aubergine (see recipe).
Cheddar Cheese and Spring Onion
Omit the chorizo. Replace the rosemary with 4 tablespoons thinly sliced spring onions and replace the Parmesan with 100g (3 1/2oz) grated mature Cheddar cheese.
Peperonata
Spread a layer of peperonata (see recipe) and a generous sprinkling of grated Parmesan over the dough. Add a few pitted whole olives and fresh basil leaves before serving.
