Irish Pizza

Irish Pizza
Editor
Kale

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Kale

There's really no such thing as Irish pizza, of course — not in any traditional sense, at least. The historic Kitchen Bar in Belfast does serve what they've dubbed "Paddy Pizza", ham or chicken and sliced tomatoes on a soda bread crust with Irish Cheddar melted on top, however, and in the late 1980s, Bernadette O'Shea introduced Sligo to real Mediterranean-style pizza at her Truffles restaurant, and later developed a pizza topped with black pudding (Irish blood sausage) and leeks. The pizza created by this recipe, which is my invention, might be said to be the illegitimate spawn of those two preparations.

For 7 Cheesy Ways to Enjoy Irish Cheddar.

Notes

Kerrygold Irish butter is now widely available in supermarkets around the country. Some supermarkets as well as food shops specializing in Irish or British products sell black pudding, i.e., blood sausage. Tommy Moloney's and Galtee's are two recommended brands. The former may also be mail-ordered from directly from Tommy Moloney's, the latter from Food Ireland.

Ingredients

  • 2  Tablespoons  butter, preferably Irish (see note)
  • 1  Tablespoon  extra-virgin olive oil
  • medium onion, peeled and thinly sliced
  • leaves of kale, julienned
  • Salt and freshly ground black pepper
  • Flour, for dusting
  • 12  Ounces  pizza dough, homemade or store-bought
  • 8  Ounces  black pudding (see note), thinly sliced
  • 6  Ounces  Kerrygold Vintage or other sharp Cheddar, shredded

Directions

Put a large pizza stone into the oven and preheat the oven to 550 degrees.

Melt the butter with the oil in a medium skillet over medium-low heat. Add the onions and kale and season generously with salt and pepper. Cook, stirring frequently, until onions are soft and translucent, 8-10 minutes.

Meanwhile, flour a work surface. Stretch the pizza dough out to a circle 14 or 15 inches in diameter and place it on the floured surface. Scatter the onion and kale mixture over the surface of the dough, distributing it equally. Arrange the black pudding slices evenly on top of the vegetables. Scatter the cheese over the top of the pizza, lightly covering all the ingredients.

Carefully transfer the pizza from the work surface to the pizza stone and bake for 10-12 minutes, or until crust is well browned. Season to taste with salt and pepper.

Nutritional Facts

Total Fat
56g
80%
Sugar
11g
12%
Saturated Fat
18g
75%
Cholesterol
108mg
36%
Carbohydrate, by difference
116g
89%
Protein
51g
100%
Vitamin A, RAE
96µg
14%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
335mg
34%
Fiber, total dietary
6g
24%
Folate, total
109µg
27%
Iron, Fe
8mg
44%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
423mg
60%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
3481mg
100%
Thiamin
1mg
91%
Water
71g
3%
Zinc, Zn
3mg
38%

Irish Shopping Tip

Look to specialty stores or the ethnic aisle of your supermarket to find exotic ingredients.

Irish Cooking Tip

Try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.