Tue, 23 February 2016
Ingredients:
Soda Bread
1lb/450g plain white flour
1 level teaspoon of bread soda
½ teaspoon of salt
350ml buttermilk
Toppings:
7oz/200g tomato passata
3oz/75g fresh pineapple
1 small red onion-sliced
6-8 mushrooms-sliced
1 green pepper-chopped
3oz/75g sliced chorizo
3oz/75g bacon lardons
2 tablespoons sweet corn
1 small courgette-sliced
12 cherry tomatoes
6oz/175g grated mozzarella cheese
Method:
Soda Bread
Lightly grease and flour a large flat baking tray.
Preheat the oven to 200C/400F/Gas Mark 6
Sieve the plain flour into a large mixing bowl.
Sieve in the bread soda-it is vitally important that the bread soda be sieved as it tends to clump together.
Add in the salt at this stage also.
Mix well.
Pour in the buttermilk and mix until a soft "sticky" dough has been achieved.
Transfer the dough onto a well floured work surface and kneed for a moment or two until the dough.
Flatten the dough onto a flat baking tray in either a round or rectangular shape and bake in the preheated oven for 12-15 minutes. When it comes out of the oven flatten with another baking tray to achieve an even surface.
Pizza Toppings
Pile the pizza high with a selection of the toppings: (Choose as many as you like)
Transfer to the oven and bake for a further 15-20 minutes until the cheese is bubbling and everything is well cooked through.
