Caponata Pizza
The traditional veggie-packed Sicilian dish tastes even better atop fluffy dough and melty cheese.
Photography by Christopher Testani
Recipe by Tracy Seaman
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
Start to Finish: 30 minutes | Serves: 4 |
Ingredients
- 1 lb. pizza dough, at room temperature
- 1 small eggplant
- 1/4 cup olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 1 1/4 cups marinara sauce
- 8 oz. sliced fresh mozzarella
- 1/3 cup pitted olives, halved
- 1 tbsp. capers in brine, rinsed
- Chopped fresh parsley, for garnish
Preparation
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.
