Aubergine, red onion and roast chicken mini pizzas recipe

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.

Ingredients

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 onion
• A small aubergine
• A handful of small tomatoes (cherry or plum)
• A large mozzarella ball
• Small handful of fresh basil

Method

1. 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 through
2. Preheat oven to 230ºC/210ºC fan assisted/Gas mark 8. Lightly grease and line two large baking trays
3. Put 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 necessary
4. Give 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!).
5. 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.
6. To make the tomato sauce, finely chop the onion and sauté 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 minutes
7. Add the tin of tomatoes, tomato puree and herbs and continue to sauté 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.
8. 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 leaves
9. Bake in the oven for about 10-15 minutes, until the crusts are golden and the topping bubbling.