Soda Bread Pizza with Blue Cheese, Squash & Caramelised Onion

Mon, 25 September 2023

Ingredients

Makes 1 pizza to serve 4 people

 

For the base:

· 2 tablespoons olive oil

· 500g plain flour

· 1 teaspoon salt

· 1 teaspoon bicarbonate of soda

· 400ml buttermilk 20 sage leaves (10 finely chopped and 10 reserved for the top)

 

For the topping:

· 2 tablespoons olive oil

· 2 large red onions, finely sliced

· 1 tablespoon soft brown sugar

· 100g grated cheddar or mozzarella

· 150g stilton-style blue cheese (I use Young Buck)

· 300g roasted pumpkin or butternut squash in slices or small chunks

 

Method

1. Preheat the oven to 200°C Fan. Line a deep 30x20cm baking tray with baking paper and drizzle over two tablespoons of olive oil.

 

2. Heat 1 tablespoon of olive oil in a small saucepan or frying pan over a medium-low heat. Add the sliced red onion with a generous pinch of salt and cook, uncovered and stirring frequently for 20-30 minutes until soft and golden, add the brown sugar and cook for another 5 minutes until caramelized. Set aside to cool until ready to use on the pizza.

 

3. Sieve the flour and bicarbonate of soda into a large mixing bowl add the salt and whisk to combine everything together. Stir in the chopped sage. Make a well in the centre and pour in most of the buttermilk. Using a wooden spoon quickly mix the wet and dry ingredients together until you have a firm but slightly sticky dough, if it is too dry add the remaining buttermilk.

 

4. Put the dough into the prepared baking tray. With clean hands gently press the dough out until it completely covers the baking tray in an even layer. Working quickly sprinkle over the grated cheddar and caramelised onion, then arrange the roasted squash or pumpkin on top and sprinkle over the blue cheese. Finally arrange the whole sage leaves on top and drizzle over the remaining olive oil using your finders or a pastry brush to spread it over the sage leaves particularly to stop them burning. Put the pizza in the oven immediately.

 

5. Bake for 15 minutes at 200°C and then turn down to 180°C and bake for another 25 minutes until golden. Serve with a crisp green salad.