I don’t think any Italian would recognize this as a pizza, as the dough is, to say the least, rather unorthodox; and the other ingredients, I’m afraid, reek of ‘convenience’, and lofty spirits might even say it nods in the direction of junk. But it does have Gruyère in it to give it respectability, it doesn’t include yeast, and it has a fizzing contrast of savoury (sausage) and sweet (mango chutney). And the pastry is excellent for millefeuilles.
Cut the cold butter into small cubes and rub into the flour until it’s the texture of oatmeal. Stir in the cheese and salt. Mix in enough sour cream (use both hands for this) to make a smooth, firm dough. Cut the dough into 2 or 4 equal pieces and roll out thinly on a floured surface into discs about 15cm across for small ones or 20cm across for large ones. Place on a baking sheet and
Meanwhile (although they can, of course, be made well in advance, as can the topping), melt the butter and cook the onion over medium heat, stirring often, until brown at the edges. This will take about 10 minutes. Add the sausage and tomato purée and cook for another 10 minutes. Put in the ham and mix in the mango chutney. You won’t need to season this mixture. Divide it between the hot pastry discs and serve.
© 2001 Stephen Bull. All rights reserved.