This Haggis Pizza with Potatoes and Whisky Cream Sauce is my spin on the traditional Burns Night Supper main course popularly celebrated in honor of the poet Robert Burns. The base includes a delicious Scotch whisky-infused cream sauce, which is topped with mozzarella cheese, thinly sliced potatoes (or tatties if you prefer), plenty of haggis, and a sprinkle of chives. This pizza is a rich and savory ode to the Scottish National Bard and such a fun pizza to enjoy for those missing a taste of Scotland.
Burns Night is a celebration of the Scottish poet Robert Burns, generally celebrated on or near his birthday on January 25th. Though a Scottish tradition, celebrations are held all over the world. A traditional Burns Supper typically includes a soup course followed by haggis served with tatties (potatoes) and neeps (turnips), traditional Scotch desserts such as cranachan or whisky trifle, oatcakes with cheese, and plenty of Scotch whisky. There are also many recitations of Burns's poetry or songs.
Traditionally, Haggis is a savory pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, salt, and stock, then traditionally cooked while encased in a sheep's stomach. However, more modern variations of haggis use an artificial casing instead of the stomach. To an American, it's very similar in taste and texture to a ground meat mince, with a rich flavor that is peppery, earthy, and slightly gamey. On a previous trip to Scotland, we enjoyed haggis with both the traditional neeps and tatties as well as on top of nachos and even as a chip (or crisp, if you prefer) flavor.
Pizzas And Other Stuff: Is Haggis Pizza Taking Over The World?
Much of the traditional Haggis imported from the UK is actually illegal in the US because it traditionally contains sheep lung, which is banned. However, there are several modified options available that do not contain any lung, including the one I've used for this recipe. One option is to make your own haggis using easy-to-find ingredients such as beef, kidney, onions, oatmeal, and spices. Another option is to use a canned haggis with similar ingredients. The canned variety that I have used for this recipe is from The Caledonian Kitchen brand and can be found on The Scottish Grocer website.
Prepping the potatoes is easy, but needs to be done ahead of time for best results. Because the potatoes are layered across soft cheese, they won’t end up crisp like traditional chips, but should keep their shape and produce lovely crisp edges as they curl up in the oven. I suggest prepping your potatoes while your dough is still rising to expedite your pizza assembly later.
I prefer to use thisEasy Same-Day Pizza Dough recipe to make this Haggis Pizza with Potatoes and Whisky Cream Sauce, but if you have a preferred pizza crust recipe of your own or want to grab some pre-made dough from the store, feel free to use those as well.
Gluten Free Haggis Pizza
Your aim is a perfectly golden crust and nicely caramelized toppings, so the hotter the better. Many professional pizzerias keep their ovens heated to 800 degrees F or higher, but most home ovens only reach temperatures between 500-550 degrees F so this recipe is created with those constraints in mind. I bake my pizzas at 500 degrees F / 260 degrees C and get wonderful results. If your oven tops out at 450 degrees F / 232 degrees C, I have tested that temp many times over as well and it works well, though you’ll want to plan on a few extra minutes in the oven, especially if your pie is piled high with toppings.
It would be cliche if I made a joke about leftovers and pizza right now, so we’ll just skip that and assume you didn’t eat the entire pie for a moment. My two favorite methods for reheating pizza so it retains its crisp crust while remelting the cheese is in the oven or in a cast-iron pan on top of the stove.
Oven method:Bake on a sheet pan at 350 F / 175 C for 10 minutes or until pizza has reached your desired level of warmth and crispness.
Haggis & Chorizo Pizza
Stovetop method:Set pizza in a cast-iron pan over medium-low heat. Allow to cook until the crust has reached your desired level of crispness. If the cheese isn’t melted enough for your taste you can add a few drops of water to the pan (away from the pizza) and cover the pan for a minute or two to allow the steam to melt the cheese further.
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Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Scots Restaurateur Makes Haggis Pizza For Burns Night
Stovetop method:Set pizza in a cast-iron pan over medium-low heat. Allow to cook until the crust has reached your desired level of crispness. If the cheese isn’t melted enough for your taste you can add a few drops of water to the pan (away from the pizza) and cover the pan for a minute or two to allow the steam to melt the cheese further.
Are you looking to upgrade to your cooking tools or replenish your pantry?Check out mykitchen tools shop pageandpantry staples shop pageto find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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