Soda Bread Pizza
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Ingredients
450g plain white flour, plus extra for kneading and rolling
1 level tsp bicarbonate of soda
1 level tsp sea salt
375–400ml buttermilk
extra virgin olive oil, for brushing
1/2 - 1 tbsp chopped rosemary
50g chorizo, sliced 350g
chopped fresh or tinned tomatoes mixed with seasoning/spices
8 bocconcini, halved
15g Parmesan cheese, grated
lots of snipped flat-leaf parsley
Method
Fully preheat the oven to 230°C/Gas Mark 8.
Sift the flour, bicarbonate of soda and salt into a large bowl. Make a well in the centre. Pour in 375ml of the buttermilk and, using one hand, mix in the flour from the sides of the bowl. Mix to a softish, not too wet and sticky consistency, adding more buttermilk if necessary. When it all comes together, turn out the dough onto a floured board, knead lightly for a few seconds, tidy it up and flip it over.
Brush a roasting tin, approx. 31 x 23 x 5cm, with olive oil. Roll out the dough lightly to fit the tin and sprinkle with rosemary. Scatter the sliced chorizo evenly over the surface. Spread a layer of tomato sauce over the chorizo and arrange some halved bocconcini on top. Sprinkle over the Parmesan.
Transfer the tray to the fully preheated oven on a low rack and bake for an initial 15 minutes. Then reduce the heat to 200°C/Gas Mark 6 and bake for a further 20–25 minutes or until the dough is cooked and it's golden and bubbly on top.
Sprinkle with the parsley and serve with a good green salad.
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