Recipes

Sarah's Eggplant, Fennel, Chilli, Garlic and Camembert Mini Pizzas

Sarah's Eggplant, Fennel, Chilli, Garlic and Camembert Mini Pizzas

     

Ingredients:

2 T oil
1 ½ cup eggplant, 1 cm dice
½ small fennel bulb, thin slice
1 t chilli, finely sliced
Salt and pepper
100g camembert
Pizza bases (Recipe below)
Basil Leaves

Method:

Preheat oven to 200 degrees Celsius.Place oil in a frying pan and place over a high heat.Add eggplant, fennel and chilli and cook until eggplant has coloured and softened.Add salt and pepper to taste.Spoon about 1-2 teaspoons of the mixture on to the mini pizza bases and top with a slice of camembert.Bake in the oven until bases are browned and cooked.Remove from the oven, top with another small slice of camembert and a half a basil leave.

Mini Pizza Base

Ingredients:

2 cups flour
1 sachet instant dry yeast
1 t sugar
1 t salt
1 cups water

Method:


Place all ingredients into a large bowl and add water until dough comes together in a mass.Turn out onto a lightly floured surface and knead until dough is soft and elastic (this should take about 10 minutes).Place dough into a lightly oiled bowl and cover with glad wrap.Leave in a warm place until it has doubled in size.Take dough from bowl and roll out to about 5mm thickness.Using a round cookie cutter, cut small circles out to form mini pizza bases.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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