Pizza alla Caponata (Sicilian Vegetable Pizza)
Pizza alla Caponata is a special dish from Sicilian cuisine that places the traditional caponata vegetable mixture at the heart of the pizza. Caponata is a traditional Sicilian dish made with eggplant, zucchini, bell peppers, and olives, lightly sautéed and seasoned. This pizza is a perfect choice for those who love rich vegetable flavors and want to enjoy a lighter yet flavorful Mediterranean pizza.
Ingredients for this recipe
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Preparation Steps
1
Dice the eggplant and zucchini into small cubes, salt them, and let them sit for 10 minutes. Then, pat dry with paper towels to remove excess moisture.
2
Slice the bell pepper into thin strips, and mince the garlic.
3
Heat a little olive oil in a skillet, then sauté the eggplant, zucchini, and bell pepper for 5-7 minutes, until slightly softened.
4
Add the black olives, then season with oregano and freshly ground black pepper, and stir to combine.
5
In a small bowl, combine the lukewarm water, yeast, and a pinch of sugar, then let it stand for 5-10 minutes, until foamy.
6
In another bowl, combine the flour and salt, then add the yeast mixture and olive oil.
7
Knead the dough for 5-7 minutes, until it is elastic and smooth. Cover with a kitchen towel and let it rise in a warm place for 45 minutes.
8
Preheat the oven to 482°F (250°C) and line a baking sheet with parchment paper.
9
Roll out the risen dough thinly and place it on the prepared baking sheet.
10
Spread tomato sauce over the dough, then sprinkle with minced garlic and oregano.
11
Distribute the sautéed vegetables evenly over the pizza, then crumble the mozzarella on top.
12
Bake the pizza for 10-12 minutes, until the crust is golden brown and the cheese is melted.
13
Remove from the oven, let it rest for a minute, then garnish with fresh basil leaves.
14
Serve immediately, to enjoy the perfect harmony of roasted vegetables and mozzarella.
