Burns Night Romana Pizza
Recipe Overview
Looking to add a tasty twist to your traditional Burns Night celebration? This Burns Night Romana pizza recipe is a memorable way to honour Scotland’s poet, Robert Burns, on the 25th January. It combines the comforting flavours of Burns Night with the rustic charm of Italian cuisine.
Topped with haggis, cheese and crispy potatoes on our light and airy sourdough Pinsa Romana base, this dish reimagines the classic haggis, tatties (potatoes) and neeps (swede) supper. For the ultimate Burns Night experience, don’t forget to pair your Romana pizza with a glass of Scotch whisky!
Ingredients
- 1x 250g, 32cm Pinsa Oval Base
- A can of preferred Pizza Sauce
- A handful of Fior di Latte Mozzarella
- A haggis, fully cooked. This can be found in any supermarket
- A handful of diced potatoes, fully cooked
- A handful of wild rocket (optional)
- Salt and pepper to taste
Please note: Prior to preparing this recipe, cook the haggis and diced potatoes so they are ready to be added as toppings for pizza.
Method
1. Pre-heat the oven to 250°C. If you have a pizza stone, place on the middle of the rack. (If you are using a stone deck pizza oven preheat to 300°C)
2. Lay the par cooked Pinsa Base flat on your countertop.
3. Spread your preferred amount of pizza sauce evenly over the base, leaving approx. 1” dry around perimeter.
4. Scatter the shredded Fior di Latte mozzarella evenly across the top.
5. Next add the fully cooked diced potatoes.
6. Finally top with the haggis.
7. Transfer to the oven, placing directly onto the oven rack or your pizza stone if you are using one.
6. Cook for 5 minutes until the base is has reached your preferred level of crispness.
7. Scatter over your rocket leaves.
8. Season to taste.
9. Serve Immediately.
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