Soda Bread Pizza: Rustic Irish-Style Pizza Recipe

Position an oven rack in the bottom third of the oven and preheat to 450°F (230°C).

In a large bowl, sift together the flour, baking soda, and fine salt. Make a well in the center and add 1½ cups (360 grams) of buttermilk. Using one hand like a claw, fold the flour from the sides of the bowl into the buttermilk until a soft, slightly slack dough forms. If needed, add up to the remaining ¼ cup (60 grams) buttermilk. Turn the dough onto a lightly floured surface, knead very briefly, and press or roll into a ¼-inch-thick rectangle. Turn the dough over and lightly roll it into a 12×8-inch rectangle.

Brush a 13×9-inch baking pan with extra-virgin olive oil. Place the dough in the prepared pan and press to fill the pan. Sprinkle the dough with the chopped rosemary, then scatter the chorizo over the top. Spread the pizza sauce evenly over the chorizo, arrange the halved bocconcini on top, and finish with the grated Parmesan.

Bake for 15 minutes at 450°F (230°C). Reduce the oven temperature to 400°F (200°C) and continue baking until the cheese is golden and bubbling and an instant-read thermometer inserted into the crust registers 200°F (93°C), about 20 to 25 minutes more. Sprinkle with chopped parsley, sliced green onion, and flaked sea salt if desired. Let the pizza rest for 5 minutes before slicing and serving.