Soda Bread Deep Pan Pizza
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Ingredients
450g (1lb) plain white flour, plus extra for kneading and rolling
1 level tsp bicarbonate of soda
1 level tsp sea salt
375–400ml (13-14fl oz) buttermilk
For the topping:
extra virgin olive oil, for brushing
1/2 - 1 tbsp chopped rosemary
50g (2oz) pepperoni or chorizo, diced into 5mm (1/4 inch)
350g (12oz) Tomato Fondue 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
Method
Fully preheat the oven to 230°C/450°F/Gas Mark 8.
Sift the flour, bicarbonate of soda and salt into a large bowl. Make a well in the centre. Pour in 375ml (13fl oz) 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 (12 x 9 x 2 inch), with olive oil. Roll out the dough lightly to fit the tin and sprinkle with rosemary. Scatter the diced chorizo evenly over the surface. Spread a layer of tomato fondue over the chorizo and arrange some halved bocconcini on top. Sprinkle with grated 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/400°F/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 sprigs and serve with a good green salad.
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