Scald the shrimp for one minute in boiling, salted water. When they’re ready, put them aside.
Cut the aubergine into small cubes; Put them in a bowl with water and salt for 20 minutes.
Use a cookie cutter to cut the pastry into four pieces; then bake according to the instructions on the package.
Drain the aubergine; sauté the cubes in a pan with a few drops of olive oil.
Put the aubergine in a food processor, season and blend; add olive oil to thicken the mixture. If you want your aubergine caviar even lighter, add more oil.
Put the pizzas inside the cookie cutters; add a tablespoon of the aubergine caviar; cover with a generous layer of chopped chives and top with shrimp.
Remove the cookie cutters, add the Grand Krust cocktail sauce and decorate with halved cherry tomatoes in different colours.