Pizzette with tomato, aubergine, chilli and goat’s cheese

Pizzette with tomato, aubergine, chilli and goat’s cheese

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

Soft, tangy goat’s cheese and aubergine is a match made in heaven, and this Sicilian-inspired pizzette has a spicy tomato sauce to give it a real kick! It’s best to make the tomato sauce in advance on the stovetop, so it has time to cool and thicken.

Ingredients

Quantity Ingredient
4 * pizzette bases [rid:31847], brushed with olive oil
1/2 small aubergine, very finely sliced into discs
100g semi-soft goat’s cheese
1/2 red chilli, finely chopped
6 basil leaves
extra virgin olive oil, for drizzling
sea salt
black pepper

For the tomato sauce

Quantity Ingredient
1/2 onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon dried chilli flakes
400g ripe tomatoes, roughly chopped
olive oil, for cooking

Method

  1. For the tomato sauce, place a saucepan over medium heat and sweat the onion, garlic and chilli flakes in a little olive oil for 3 minutes or until soft. Add the tomatoes and cook slowly for about 35 minutes to reduce and thicken. Season to taste.
  2. Spread the tomato sauce over the pizzette bases, leaving a small border all around the edges. Lay the aubergine slices on top, crumble on the goat’s cheese and sprinkle over the fresh chilli. Season well, then cook for 5 minutes in the indirect heat zone with the lid closed until the aubergine is cooked and the cheese has started to melt.
  3. Drizzle with extra virgin olive oil and tear over the basil leaves before serving.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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