The aubergine mixture is based on the Sicilian caponata, and uses sweet-and-sour elements of vinegar and chocolate to complement the aubergine. The pizza and goats’ cheese are among my all-time favourite ingredients.
These baby pizzas can be assembled and cooked at the last minute, having prepared all the ingredients beforehand, making them perfect finger food. Make the dough 6–8 hours ahead: in the morning or the night before, if you are having this for lunch.
If you haven’t got the time to make the Chocolate Balsamic Vinegar, or don’t want to be bothered, you could sprinkle the cooked aubergine with some unsweetened cocoa powder and balsamic vinegar before assembling the pizza.