Aubergine, Chocolate and Goats’ Cheese Pizzette

Name: Aubergine, Chocolate and Goats’ Cheese Pizzette
Yield: Makes about 8–10 small pizzette
Ingredients: 8 g salt; about 3 tsp Chocolate Balsamic Vinegar; 2 aubergines, each about 350 g; 1 tbsp olive oil, plus more for the aubergine; 1 big red onion, finely chopped; 2 tbsp miniature capers; 100 g pine nuts; semolina or plain flour, for dusting; 200 g fresh goats’ cheese; handful of good black olives, pitted and halved; 400 g 00 (Italian doppio zero) flour; ½ fennel bulb, finely chopped; 12 g dried yeast; sprinkling of smoked paprika (optional); 6 tomatoes, skinned, or 1 large tin of peeled plum tomatoes; 8 g sugar; 15 g butter; 200 g grated Cheddar, chopped mozzarella or other cheese; 250 ml iced water; handful of chopped flat-leaf parsley; 2 garlic cloves, finely chopped

Preparation info

Makes about
8–10
small pizzette

Difficulty
Medium

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

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’

Ingredients

Vegetarian
Pizza

Ingredients

Method