The traditional veggie-packed Sicilian dish tastes even better atop fluffy dough and melty cheese.
Preheat oven to 500°. Stretch pizza dough and place on large baking sheet. In food processor, finely chop eggplant; transfer to large skillet. Add 1/4 cup oil and stir over medium-high heat for 3 minutes. Add onion and celery; cook for 5 minutes. Stir in marinara. Stretch dough again; drizzle with oil. Top with 1 1/4 cups of eggplant sauce, spreading with back of spoon. Bake for 7 minutes; top with mozzarella, olives, and capers. Bake until browned, 7 to 9 minutes more. Sprinkle with parsley.