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WINE CHOICE: Casas del Bosque Carmenere
Santiago, Chile
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.
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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