st patrick's day pizza
when 17th march comes round each year, we love to celebrate st patrick with some hearty irish food and a fill of irish stout.
colcannon is a traditional irish dish made from mashed potatoes, kale or cabbage, and lots of butter or cream. also known as ‘champ’ with scallions or spring onions instead of the cabbage.
although often served as a side dish with meat, let us tell you, it works a treat on pizza with stout caramelised onions.
900g floury potatoes (try maris piper or king edward)
100g spring onions, thinly sliced
100g good irish butter
150ml whole milk or single cream
a generous handful of grated parmesan cheese
salt and ground pepper
- peel the potatoes and cut into roughly equal sized pieces.
- cover the potatoes in a large pan with well salted water and bring to the boil. turn down the heat and simmer for 12 minutes or until tender.
- meanwhile, warm the milk or cream in a pan, and melt the butter (babadoh is perfect for gently melting butter in the microwave).
- when cooked, drain the potatoes into a colander, then return to the pan to dry off in the heat.
- mash or pass the potatoes through a ricer.
- beat in the melted butter, followed by the milk or cream.
- stir in the parmesan and spring onions, and season to taste.
1 large onion
a lug of olive oil
30g brown sugar
- peel the onions and slice into 2cm thick rings.
- put the olive oil, butter and sugar in a pan and cook over a medium heat.
- when the butter is melted, lay the onions in a single layer and cook for 5 minutes.
- pour over the stout, cover the pan and cook over a reduced heat for about 40 minutes, until the onions are soft and sticky and caramelised.
pizza on st paddy's day
- have your pizza dough balls proved and ready for use.
- stretch out a dough ball into a nice round base.
- spread with a thin layer of the cheesy colcannon and dot the caramelised onions over generously.
- cook and get stuck in.