AN amateur chef has attempted to invent Scotland’s national pizza — with Irn-Bru and tinned haggis.
Allan Hedegaard Olsen, 39, first mixed our fave fizzy drink with butter and flour.
He then poured the ‘sauce’ over a base given a splash of 21-year-old Glenfiddich cask finish whisky.
The wacky creation was topped with the national dish and decorative Saltires.
Content creator and dad of two Allan, of Mors, Denmark, shared a video as he reluctantly tucked in.
He admits: “Sheep organs on a pizza? I’m not looking forward to this.”
Rating it 3/10, he claimed the canned meat smelled like “cat food” and branded Irn-Bru “weak Fanta”.
Viewers of his Borderless Pizzas page have also branded it offal. One said: “That’s a hate crime.”
Another added: “You can’t put Irn-Bru in cheese.”
Last night Allan told The Scottish Sun: “Last summer I was just making pizzas for some friends and then the idea came up. I thought it would be fun.
“Pizza is my favourite. But I’ve not in any way had an education in cooking.
“There were a lot of strong opinions. Some people say ‘I would totally eat that’ and others say ‘that’s the worst thing I’ve seen in my life’.
“A lot of the reactions to the Scottish pizza were in terms of the canned haggis. Just getting haggis here was difficult.
“If I had the opportunity to buy the real one I would have done for sure.
“It ended up being one of the more expensive pizzas. I knew I wanted to do something with whisky.
“I also got my fingers on Irn-Bru. I got some input from viewers who had been messaging me saying I should definitely include it.
“Irn-Bru was easier to get. I bought it from a Danish website.”
