Pizza topping 5: mince, mushrooms and brinjal

Recipe from: 4/9/1998 12:00:00 AM

Ingredients 12
Servings 4


  • 45
  • 1
    onion, chopped
  • 250
    lean mince
  • 2
    ground cumin (jeera)
  • 15
    chopped fresh thyme
  • 30
    tomato purée
  • 1
    aubergine, cut into 2 cm cubes
  • 125
    fresh button mushrooms, sliced
  • 60
    chopped fresh parsley
  • salt and freshly ground black pepper
  • 1
    quantity pizza dough (see recipe for basic pizza crust)
  • 65
    grated Parmesan cheese


15-20 min
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.

Read more on: bake  |  beef

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