Chef's Recipes

Clan Haggis The Ham Pizza

Scotch haggis and Ham Pizza

Serves 2

Xpress Yourself

To celebrate #scotfoodfort21, I reflect on the ultimate comfort food, using the best of local, sustainable, and seasonal ingredients. Easy, nourishing and packed with flavour.

- Shaune

Equipment Focus

This recipe was cooked in the Falcon Xpress MXP. Find out more about this Xpress oven here.

A few Benefits and Features: The Falcon Xpress MXP

• Heat, Regenerate, Finish, Bake Faster. Pizza, panini's, toasted sandwiches, entrées, appetisers — you name it, the Falcon Xpress MXP cooks it - to perfection.
• This easy to use, programmable equipment can be learned in under 5 minutes.
• Developed specifically for the informal dining sectors, grab and go market, take away, coffee shops and cafés.

Ingredients

Pizza Dough
500g Flour
15g Salt
10g Dried Yeast
100ml Olive Oil
300ml Water

Tomato Sauce
1 x Tinned Plum Tomatoes
1 x Bulb of Garlic
1 tsp Oregano
1 Pinch White Pepper
30ml Olive Oil
2 Pinch Salt

Toppings
75g Mozzarella
30g Ham
½ Red Onion
50g Haggis
20g Garlic Butter
 

Method

The Dough

• Add all dough ingredients into mixer, combine. 
• Kneed for 10 minutes.
• Cover and prove for 1 hour.
• Portion into 4. Roll out each ball to approximately 12-14 inches.
• Quickly bake on hot stone for 2 minutes then remove.

The Sauce

• Roughly blend all sauce ingredients.
• Simmer for 1 hour over a low heat.

To Finish

• Remove the partially cooked base from MXP then add sauce and arrange toppings as desired.
• Cook for 2 minutes at high heat, 270°C in Xpress MXP.

Chef’s Tips

• Some tips applicable to cooking pizza in the MXP:
• Ensure the pizza stone is optimally heated, I suggest at least 40 minutes of heating.
• If not using the pizza stone my recommendation would be to use the non-stick oven trays to contain the cheese and sauce drips.