Soda Bread Pizza – Bake from Scratch



Photography by Joann Pai

Like Darina Allen’s ideal soda bread, this pizza comes together in a flash, making the most of wholesome ingredients and fresh herbs. For an in-depth chat with Darina, check out our article, In the Kitchen with Darina Allen

Soda Bread Pizza

  • 3⅔ cups (458 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (6 grams) fine sea salt
  • 1½ to 1¾ cups (360 to 420 grams) whole buttermilk
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • 2 ounces (57 grams) sliced cured chorizo
  • ⅔ cup (148 grams) pizza sauce
  • 8 bocconcini* (306 grams), halved
  • 3 tablespoons (15 grams) grated Parmesan cheese
  • Garnish: chopped fresh parsley, chopped green onion, flaked sea salt
  1. Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C).
  2. In a large bowl, sift together flour, baking soda, and fine salt. Make a well in center. Add 1½ cups (360 grams) buttermilk. Using one hand like a claw, slowly fold flour mixture from sides of bowl into buttermilk until a softish, slack dough forms, adding up to remaining ¼ cup (60 grams) buttermilk if necessary. Turn out dough onto a lightly floured surface, and knead lightly for a few seconds; shape into a ¼-inch-thick rectangle. Turn dough over, and lightly roll into a 12×8-inch rectangle.
  3. Brush a 13×9-inch baking pan with extra-virgin olive oil. Place dough in prepared pan. Press dough to fill pan, and sprinkle with rosemary. Scatter chorizo evenly onto dough. Spread pizza sauce over chorizo; place bocconcini on top. Sprinkle with Parmesan.
  4. Bake for 15 minutes. Reduce heat to 400°F (200°C), and bake until cheese is browned and bubbly and an instant-read thermometer inserted in crust registers 200°F (93°C), 20 to 25 minutes more. Sprinkle with parsley, green onion, and flaked salt, if desired. Let cool for 5 minutes before serving.

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