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Smokey Aubergine Mini Pizzas

You can make the bases in advance and freeze or cook fresh.  A delicious canapé bite.

The Carmenere grape is a real Chilean triumph.  It has a smokiness which works well with lots of big flavours.

Aubergine Mini Pizza

Recipe – courtesy of Victoria Rashford-Snell & Eric Treuille

  • INGREDIENTS
  • Uncooked Pizza Base – see below or shop bought
  • 1 medium aubergine
  • 1 tbsp Olive Oil
  • 1 clove garlic, crushed
  • 2 tbsp chopped parsley
  • 125ml tomato passata
  • 4 tbsp grated Parmesan
  • 3 tbsp pine nuts
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper
  • Pre-heat the oven to 200 C.
  • Roll out the dough on a floured surface to 0.25cm thick.  Using a cookie cutter cut 20 rounds and place on a floured baking sheet.
  • Slice the aubergine in half lengthways and then slice each half into 0.5cm thick slices (half-moons).
  • Heat the oil in a pan and add the aubergine, garlic, smoked paprika and parsley.  Stir fry over a high heat until ‘wilted’ (it’ll take about 5 minutes).
  • spread each mini base with passata and arrange two or three aubergine slices on top.
  • Sprinkle with parmesan and a few pine nuts, season, then bake until golden crisp – around 10 mins.

Serve warm with a large glass of Casas del Bosque Carmenere.

  • For the Pizza Dough – allow 1 1/2 hour for rising
  • 250g strong white flour
  • 1 tsp salt
  • 165ml warm water
  • 1 tsp oil
  • 1 tsp fast action dried yeast

Mini Pizza Base Method

  • Place the flour and salt in a mixing bowl and make a well in the centre.  Pour in the water and oil.
  • Sprinkle the yeast into the well and leave for 5 mins.
  • Using a wooden spoon combine the mixture to form a sticky dough.
  • Knead the dough on a floured surface for around 10 mins until it is smooth and elastic.
  • Form a ball and place in a lightly oiled bowl, cover the bowl and place in a warm place for about 1 1/2 hours.
  • Squash the air out of the ball with a fist and it’s now ready to go!
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