Caponata Pizza Recipe

1      Reviews by:    Lucille Marker   Caponata Pizza Recipe copies the Sicilians who turn eggplant into a tangy, sweet-and-sour relish pizza topping called caponata with onions, pine nuts, red wine vinegar, parsley, olives and Parmesan Cheese. Food Category:    Pizza Cuisine Origin:    Italian    Servings:8 Nutrition facts:416 calories23.5 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 15 Minutes Cook Time:   20 Minutes Total Time:   1 Hour 35 Minutes

INGREDIENTS

• Pizza Dough (search recipes)
• 1 eggplant, about 1 pound
• 1/2 cup olive oil
• 2 onions, thinly sliced
• 1/2 cup celery, sliced 1/4 inch thick
• 1/2 cup tomato puree
• 1/4 cup minced garlic
• 2 tablespoons pine nuts
• 2 tablespoons sugar
• 1/4 cup red wine vinegar
• 1/2 cup minced parsley
• 1/2 cup chopped black olives
• Salt and pepper to taste
• Additional olive oil
• 1/2 cup grated Parmesan cheese

DIRECTIONS

• Preheat baking stone at least 30 minutes in a 450° F oven. Cut eggplant into 3/4-inch cubes. In a large saute pan over moderately high heat, heat 4 tablespoons of the olive oil. When oil is almost smoking, add half the eggplant cubes and saute until they are lightly browned and softened. Transfer eggplant to paper towels.
• In the same pan, heat remaining 4 tablespoons oil; add remaining eggplant cubes and saute until they are lightly browned and softened. Transfer to paper towels. In the same skillet over moderate heat, saute onions until soft but not browned, adding more oil if necessary. Add celery, tomato puree, and garlic; simmer 10 minutes.
• In a small skillet over low heat, toast pine nuts, shaking pan constantly, until fragrant and lightly browned. Add toasted pine nuts to tomato mixture along with sugar, vinegar, salt and pepper, and parsley. Add eggplant and simmer 15 minutes. Remove from heat and stir in olives.
• Roll pizza dough into a square or round and place on a well-floured upside-down baking sheet. Top with eggplant mixture, spreading it out evenly. Drizzle topping with a little more olive oil; sprinkle with Parmesan. Slide pizza onto heated baking stone and bake until well browned and puffy, about 20 minutes. Cut into small squares or wedges and serve hot.

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