2019 Pizzas #29: Dad’s Famous Hogmanay Pizza

I knew, when I decided to log pizzas on the blog for 2019 at the end of 2018 (a year in which I logged ciders, but now knew I would not be continuing to do so due to my decision to stop drinking alcohol), that the last pizza in the log would be Dad’s homemade pizza that he makes every Hogmanay. I also knew that it would be the best pizza I ate all year, because it is (and continues to be) the best pizza I have ever eaten.

A few notes about this pizza:

  • I always knew I would learn to make it myself at some point because it’s an important family recipe, but I did not expect that I would not end up posting this blog until after I had indeed made one myself for the first time.
  • I took pictures of the 2019 edition, but accidentally deleted them (this is NOT something that usually happens with me – I’m normally very careful about keeping all my photos!) so the pictures in this post are from other years instead.
Hogmanay pizza
Sitting ‘patiently’ with Grandad while Dad made the pizza, 1986.
Hogmanay pizza
Mum and Dad enjoying the spoils, 1995.
Hogmanay pizza
A whole pizza to myself, 2002…
Hogmanay pizza
…and again, 2005. In those days I used to eat the pizza earlier in the evening and then head out for a long night on the tiles! It was a great stomach liner in the days when I still had to worry about such things…
Hogmanay pizza
Dough rolling, 2009.
Hogmanay pizza
A perfect slice, 2018.
Hogmanay pizza
Dee’s famous Hogmanay pizza? Had to make it myself in 2020.
  • The basic recipe is in a 1979 cookbook that Dad has always used (‘The Art of Cooking’), but he learnt the best technique from some Italian friends-of-friends back in the early ’80s.
  • I brought about fifteen schoolfriends back to the house on Hogmanay 2000 when we were doing our alcohol-fuelled rounds of each other’s houses, just so they could all experience the brilliance of Dad’s Hogmanay pizza. Many of them still talk about it more than twenty years later.

The sauce is the absolute taste of Hogmanay for me. Since learning how to cook it myself, I’ve adapted some of the techniques when making pasta sauce. Toppings-wise you can have whatever you want, though for me it’s always been mostly peppers since I went veggie in 1999. The dough is thick and filling, though not filling enough that I don’t manage at least four large slices every Hogmanay!

I’m actually quite surprised that, in the end, I only ate twenty-nine distinct pizzas during a calendar year. I clearly have my recurring favourites.

A new food series for 2020 starts in a couple of weeks. I’m only one year behind now!

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