Pizza alla Caponata
Pizza alla Caponata is a delicious Sicilian specialty inspired by the famous Caponata vegetable stew. Caponata is a traditional Southern Italian dish consisting of eggplant, bell peppers, onions, and olives, and its slightly caramelized flavor makes it a perfect pizza topping. In Sicily, Caponata is often served as an appetizer or side dish, but it also adds a fantastic flavor when placed on a pizza. Imagine the aroma of the pizza filling the kitchen as it is taken from the oven, the sweet flavors of sautéed eggplant and peppers blending together, while the melting mozzarella perfectly complements the flavors. This pizza offers a true Mediterranean experience that every pizza and vegetable lover should try!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, salt, and dry yeast. Add lukewarm water and extra virgin olive oil, then mix until a homogeneous dough forms.
2
Knead the dough for at least 10 minutes until it becomes elastic and smooth. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
3
Preheat the oven to 482°F (250°C), and if you have a pizza stone, place it in the oven to preheat. On a floured surface, roll out the risen dough into a circle.
4
Dice the eggplant and bell pepper into small cubes, and finely chop the red onion and garlic. In a skillet, sauté them in a little olive oil until lightly caramelized.
5
Spread the tomato sauce evenly over the pizza dough, then distribute the prepared sautéed vegetable mixture and olives evenly over the sauce.
6
Sprinkle the pizza with oregano, then tear or slice the mozzarella and arrange it on top.
7
Place the pizza in the preheated oven and bake for 7-10 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
8
Once the pizza is done, sprinkle with fresh basil and drizzle with extra virgin olive oil. Serve immediately!
