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

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.

Serves 4

4 pizzette bases (see opposite), brushed with olive oil

½ small aubergine (eggplant), very finely sliced into discs

100g (3½ oz) semi-soft goat’s cheese

½ red chilli, finely chopped

6 basil leaves

extra virgin olive oil, for drizzling

sea salt and black pepper

For the tomato sauce

½ onion, finely chopped

1 garlic clove, finely chopped

½ teaspoon dried chilli flakes

400g (14oz) ripe tomatoes, roughly chopped

olive oil, for cooking

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.

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.

Drizzle with extra virgin olive oil and tear over the basil leaves before serving.