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- Makes one 12-inch pizza
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A popular Sicilian side dish or appetizer that can be served warm, chilled, or at room temperature, caponata prominently features plump chopped eggplants, onions, tomatoes, vinegar, and olive oil. Our oil-free version makes for a hearty (and slightly messy) pizza topping in this tasty knife-and-fork meal. Tender veggies are simmered on the stove with diced tomatoes, Italian herbs, and a little red wine vinegar until everything transforms into a savory cross between a thick stew and a chunky marinara sauce. Here, we top a homemade whole wheat pizza crust with a spread of mashed butter beans and then spoon caponata on top. After baking in the oven to get a perfectly crisp crust, a sprinkling of fresh arugula leaves brings brightness to the hearty flavors of this Mediterranean masterpiece.
Tip: Leftover caponata also makes a great sandwich filling, dip, or foundation for a grain or pasta salad.
For more pizza inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 1 medium eggplant, cut into ½-inch cubes (4½ cups)
- 1 cup finely chopped onion
- ½ cup finely chopped carrot
- 4 cloves garlic, minced
- 1 14.5-oz. can no-salt-added diced tomatoes, undrained
- ¼ cup red wine vinegar
- 2 tablespoons no-salt-added tomato paste
- 2 tablespoons capers, drained
- 2 teaspoons dried oregano, crushed
- 1 teaspoon dried basil, crushed
- 1 teaspoon pure cane sugar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 recipe Homemade Oil-Free Pizza Dough
- 1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups), mashed slightly
- 1 cup fresh arugula
Instructions
- Preheat oven to 400°F. For caponata, in an extra-large skillet cook eggplant, onion, carrot, and garlic over medium 6 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. Stir in the next seven ingredients (through sugar). Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until vegetables are tender and liquid is reduced. Season with salt and pepper. Let cool.
- Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
- Spread beans over crust, leaving a ½-inch border. Top with caponata. Bake 8 to 10 minutes or until crust is golden and crisp. Top with arugula.
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