* The sausage-meat removed from 400g of uncooked Chorizo style sausages - ''these are not cured so need to be pre cooked''
* 1 small Onion, chopped finely
* 1 portion of Pizza dough
* Fine yellow cornmeal for dusting
* 110 g (4 oz) Cheddar cheese, Grated
* A big handful of fresh Mushrooms, brushed and sliced
* 85 g (3.5 oz) freshly Grated Parmesan cheese
* 1 large can of chopped peeled Tomatoes, left to drain over a coarse sieve for 5 minutes
* 1 tablespoon Dried Garlic powder
* 1 teaspoon Dried Mexican oregano
* 1 teaspoon Dried Parsley
* Pinch of Mixed herbs
* 1 teaspoon Chilli flakes (Guajillo - not too hot)
* Pinch of Black pepper
* 1 ball of Buffalo Mozzarella, torn

===Method===
* Sauté the onions, Mushrooms and the chorizo sausagemeat in a pan for for about 10 minutes or until the meat is cooked and any liquid has evapourated. ''There should be enough fat from the sausages not to need any oil.''
* Spray or lightly Oil a deep 25cm (10") pizza dish or pan
* Roll out 2/3rds of the Dough to about 3mm and line a pan so the Dough just overlaps the edges and trim any excess
* Sprinkle the base with the Cheddar cheese
* Add the Mushrooms and Chorizo
* Sprinkle with one third of the Parmesan cheese
* Roll out the remaining pizza dough to make a lid
* Pinch the lid so it joins the base and make a few slashed in the top for Steam to escape
* Mix another third of the Parmesan cheese with the Herbs and Spices and mix into the Tomatoes
* Spread the tomato mixture over the top of the Dough
* Top with crumbled Mozzarella and sprinkle with the remaining Parmesan cheese
* Bake for 45 minutes, resting a sheet of Tin-foil on top of the Pizza for the final 10 minutes
* Allow to cool for 10 minutes before slicing and serving

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