Haggis Pizza

Scotland's national dish meets Italy's finest - and the result is surprisingly brilliant. Crumbled haggis scattered over a classic tomato and mozzarella base, cooked in a blazing pizza oven until the haggis crisps at the edges and the cheese bubbles golden. The peppery, oaty flavour of haggis works remarkably well as a pizza topping.

Originally created for DeliVita's Euro 2024 series, this has become a genuine talking point. It is the kind of recipe that makes people laugh when they hear about it and then go quiet when they taste it - in the best possible way.

Ingredients

• 1 pizza dough ball
• 50g tomato pizza sauce
• 100g fresh mozzarella, torn
• 100g cooked haggis, crumbled
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400 to 450 degrees.
2. Stretch the dough to about 12 inches on a floured surface.
3. Spread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.
4. Crumble the cooked haggis over the surface - you want rough chunks rather than fine crumbs, so it holds its texture in the oven.
5. Season with salt and pepper, drizzle with olive oil.
6. Slide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.
7. Serve immediately.