Catalan pizza with shrimp and aubergine caviar
With a block of shortcut pastry, it’s easy to make Catalan pizza with shrimp and aubergine caviar— an ideal appetiser before a special meal. This kind of pizza is delicious with all kinds of ingredients. It’s worth experimenting with different combinations until you find the ones you like.
FOR 4 PEOPLE
- 1 pack of shrimp with cocktail sauce 160g Seafood Combo by Grand Krust
- ½ aubergine
- 2 yellow cherry tomatoes
- 2 red cherry tomatoes
- 1 block of shortcut pastry
- olive oil
- salt
- chives
PER 100 GRAMS
- Energy 267
- Proteins3.2
- Carbohydrates 6
- Fats25
Cabernet Sauvignon rosé
Step by Step
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.
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