- 3 T butter
- 1 t flour
- 250 ml milk
- 250 ml Provolone or Cheddar cheese, grated
- ½ t mustard powder
- sea salt and freshly ground black pepper, to taste
- 1 ½ cups butternut, peeled and cubed
- 100 g wild mushrooms
- 65 ml olive oil
- 2 cloves garlic, crushed
- 2 limes, juiced
- 1 t turmeric
- 1 t ground cumin
- 2 baby brinjals, or one large
- 1 cup chorizo, cubed
- pizza dough (see cook\\\\\\\\\\\\\\\'s note)
- 1 X 200 g chopped tomatoes
Preheat the oven to 200°C.
Heat 1 T butter in a small pot. Add the flour and cook for 1 to 2 minutes. Slowly add the milk, stirring to stop lumps from forming.
Cook for 5 to 10 minutes, stirring all the time. Add the provolone, mustard powder and salt and pepper. Stir. Cover and set aside.
Place the butternut on a roasting tray. Dot with 1 T butter, sprinkle with salt and pepper and roast for 20 minutes, or until soft. Set aside.
Heat 1 T butter in a medium-sized pan over a high heat. Add the mushrooms and fry until coloured and soft. Set aside.
Mix the olive oil, garlic, lime juice, turmeric, and cumin and season. Slice each brinjal lengthways into ½ cm-thick slices and place into the marinade for 10 minutes.
Grill on a griddle pan over a high heat. Place on a baking tray and finish off in the oven for 10 minutes.
Fry the chrorizo in a hot pan until golden.
Roll out the pizza dough into a large circle about ½ cm thick and top with the tomatoes and cheese sauce.
Place the butternut, mushrooms, brinjal and chorizo on one half of the dough and fold over the other half.
Seal the edges by twisting the dough, starting from one side and working your way around to the other end.
Carefully transfer to a baking tray and bake for 30 to 40 minutes, or until golden and cooked through.
Cook's note: follow our recipe for basic pizza dough, using half the recipe to make 4 pizza bases.