Caponata Pizza

Caponata Pizza

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.

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