Chicken and Aubergine "Pizza"

I am well aware that this isn't a pizza (although it is circular with a tomato sauce and mozzarella on top...). What it is, though, is truly delicious and definitely worth sharing with you...

Nigella had her 'meat-za' (with a meatball base) and Joe Wicks has given the world this version - swapping the traditional pizza dough for some charred aubergines and once you get over the weirdness I really think you'll love it. A griddled aubergine is a properly delicious thing and adding melted cheese and a garlic-laden sauce can only make for improvements. I added grilled chicken for a more substantial topping but of course feel free to experiment with whatever you like!

Chicken and Aubergine "Pizza"

Serves 2

oil

2 aubergines

10g tomato purée

200g chopped tomatoes

1 clove garlic, crushed

1 tsp dried oregano

2 skinless chicken breasts

125g mozzarella

rocket, to serve

sea salt and freshly ground black pepper

Preheat the oven to 200C/180C fan/Gas Mark 6.

Cut each aubergine lengthways into 8-10 slices, roughly 5mm thick (though it doesn't need to be an exact science!). Heat a griddle pan over a high heat. Grill the slices in batches for around a minute on each side until nicely charred.

Meanwhile, put the tomato purée. chopped tomatoes, garlic and oregano in a food processor with plenty of salt and pepper. Blitz until smooth.

Put the chicken breasts between two sheets of clingfilm. Lightly bash with a rolling pin or the heel of your hand until an even thickness, around 1cm. Brush each side with a little oil and season with salt and pepper. Cook on the hot griddle pan for 4 minutes each side - again, you may need to do this in batches. Set aside to rest.

Line a baking tray with baking paper then build your 'pizza' by creating a circle with half of the aubergine slices. Season well with salt and pepper then pour over about a third of the tomato sauce. Spread out over the aubergine then top with the rest of the slices, overlapping them to create a roughly even circle and seasoning with salt and pepper.

Slice the rested chicken breast into chunks. Top the aubergine with the rest of the tomato sauce, lay the cooked chicken on top then dot with torn pieces of mozzarella. Bake the 'pizza' in the oven for 10 minutes. Scatter over some rocket, drizzle with a little olive oil and serve with more dressed rocket on the side.