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Carrot pizza with portobello mushrooms and chorizo

Carrot pizza with portobello mushrooms and chorizo

Cook 35 min 4 servings

Dressing a canvas of oatmeal and grated carrots, portobello mushrooms, chorizo and smooth havarti deliver a landscape of intense flavours and exciting contrasts. Our recipe for Carrot pizza with portobello mushrooms and chorizo presents a unique take on an Italian classic. Served beneath a dash of fresh basil and carrot strips.

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ingredients

Sauce

  • 100 g red pickled peppers
  • 50 g tomato ketchup
  • 140 g tomato purée
  • a little fresh oregano
  • a little fresh fresh basil
  • salt
  • pepper
  • juice of ½ a lemon

Pizza toppings

preparation

Preparation

Grate the carrots and drain in a cloth (there should be 200g after the juice has been drained off).

Combine the oatmeal and flour.

Grate the Castello Tickler Mature Cheddar cheese.

Combine all the ingredients and form into a solid mass.

Roll out between two pieces of baking parchment.

Pre-bake at 200°C for approx. 15-20 min.

Sauce

Finley chop the oregano with some salt and combine with the remaining ingredients.

Pizza toppings

Rinse the portobello mushrooms and sauté in a pan with a little butter.

Cover the pizza with all the ingredients except the carrot and bake for approx. 5-7 min. until the cheese has melted.

Top with fresh carrot shavings and fresh basil.

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