Aubergine, red onion and roast chicken mini pizzas

 Aubergine, red onion and roast chicken mini pizzas


These mini aubergine, red onion and roast chicken pizzas are really simple to make and perfect for kids. Topped with tender chunks of roasted chicken, chopped aubergine and tangy red onion, these pizzas are bursting with flavour. The homemade sauce and dough makes these mini pizzas extra special. Top with a generous helping of mozzarella before popping into the oven.


For the pizza dough:
250g self raising flour / plain flour plus


3 tsps baking powder


4tbsps olive oil


100ml warm water


For the tomato sauce:


1 tin chopped tomatoes


1 onion


2tbsp olive oil


2 cloves garlic


 1 tin chopped tomatoes


1tbsp tomato puree


1tbsp dried oregano or mixed herbs


For the toppings:

Some leftover roast chicken (or a chicken breast, a little olive oil, some fresh herbs & a clove of garlic)A red onionA small aubergineA handful of small tomatoes (cherry or plum)A large mozzarella ballSmall handful of fresh basil These mini pizzas are a great party food for all the family. They are also a fun idea for any mealtime – why not get your children involved adding their own toppings?If roasting a breast of chicken specifically for these pizzas, simply place the chicken breast on a sheet of foil in a small roasting tray, drizzle with a little olive oil to keep moist, add a scattering of herbs like fresh thyme, and a bashed clove of garlic in it?s skin. Bake for approximately 20-25 minutes, until cooked throughPreheat oven to 230?C/210?C fan assisted/Gas mark 8. Lightly grease and line two large baking traysPut the flour (with baking powder mixed in) into a bowl, and make a well in the centre. Pour in the oil and most of the water, and mix together to form a dough. The dough should not be too sticky ? so don?t add all the water at once, add a little more as necessaryGive the dough a good knead on a lightly floured surface, folding the dough over on itself and pressing down with the heel of your hand. Keep turning, folding and pressing until the dough is even and smooth and elastic in texture (at least 5-10 minutes). Older children love getting involved making their own pizza ? and kneading the dough is one of the best jobs (and saves you work, too!).Cut the dough in half with a sharp knife to create two even balls, then divide these again to create four balls and a final time to create eight even balls of dough. Roll each ball out on a lightly floured work surface with a rolling pin into mini round pizza bases, approx. 5mm thick, and transfer to baking sheet. You can roll them directly on to cut up sheets of parchment paper if you like ? to make the dough easier to transfer. Why not get older children involved with dividing the dough ? it?s a nice simple maths challenge getting them to divide the dough into eight.To make the tomato sauce, finely chop the onion and saut? with the oil in a frying pan over a low heat until soft, then crush the garlic and add to the pan for another couple of minutesAdd the tin of tomatoes, tomato puree and herbs and continue to saut? for another 10 minutes. The sauce should thicken and intensify. You can use the sauce as it is, or blend it until smooth in a blender if you prefer.To finish the pizzas spread a generous layer of tomato sauce over each pizza base, then add some finely chopped red onion, diced aubergine, a few sliced tomatoes, a little torn up roast chicken, some torn up mozzarella and a couple of torn basil leavesBake in the oven for about 10-15 minutes, until the crusts are golden and the topping bubbling.

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