Name: Pizza topping 5: mince, mushrooms and brinjal
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 45.00 ml oil; 1.00 onion chopped; 250.00 g beef mince lean; 2.00 ml cumin ground; 15.00 ml fresh thyme chopped; 30.00 ml tomato purée; 1.00 aubergine cubed; 125.00 g button mushrooms sliced; 60.00 ml fresh parsley chopped; sea salt and freshly ground black pepper; 65.00 ml parmesan cheese grated

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Ingredients (11)

45.00 ml	oil
1.00	onion — chopped
250.00 g	beef mince — lean
2.00 ml	cumin — ground
15.00 ml	fresh thyme — chopped
30.00 ml	tomato purée
1.00	aubergine — cubed
125.00 g	button mushrooms — sliced
60.00 ml	fresh parsley — chopped
	sea salt and freshly ground black pepper

quantity pizza dough (see recipe for basic pizza crust)

65.00 ml

parmesan cheese — grated

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Method:

Preheat the oven to 220 ºC.
Heat 15 ml (1 T) of the oil and fry the onion until tender. Add the mince and fry until the mince is lightly browned. Add the cumin and fry for another minute. Stir in the thyme, tomato purée and 125 ml (1/2 c) water and heat until the mixture begins to simmer. Simmer for about 5 minutes or until the liquid has evaporated. Remove from the heat and season to taste with salt and pepper.
Heat the remaining oil and fry the brinjal and mushrooms until tender and done. Add the parsley.
Choose your preferred base and prepare as described for the basic pizza crust recipe. Bake for 5-7 minutes depending on the thickness of the base or until well risen and lightly browned.
Top with the mince, followed by the brinjal and mushrooms. Sprinkle liberally with Parmesan cheese and season with extra black pepper.
Bake another 7-10 minutes or until the cheese has melted and the base is done and golden brown.
Serve immediately.