Caponata Pizza

Caponata Pizza combines the rich, sweet-and-sour flavors of traditional Sicilian caponata with the comforting allure of pizza, all while being dairy-free. This unique dish offers a delightful medley of vegetables and spices atop a crispy crust, making it a perfect meal for pizza lovers seeking a healthier twist.

Ingredients

• Pizza dough - 250 grams
• Eggplant - 150 grams, diced
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Celery - 50 grams, diced
• Red onion - 50 grams, diced
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 200 grams
• Green olives - 50 grams, pitted and sliced
• Capers - 1 tablespoon
• Red wine vinegar - 2 tablespoons
• Olive oil - 2 tablespoons
• Fresh basil - a handful, torn
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 220°C (428°F).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant and sauté for about 5 minutes until slightly softened.
3. Add the zucchini, red bell pepper, celery, and red onion to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the canned diced tomatoes, green olives, capers, red wine vinegar, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.
6. While the caponata simmers, roll out the pizza dough on a floured surface to your desired thickness.
7. Transfer the rolled dough to a baking sheet lined with parchment paper. Brush the remaining 1 tablespoon of olive oil over the surface of the dough.
8. Spread the caponata mixture evenly over the pizza base.
9. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown.
10. Remove from the oven, sprinkle with fresh basil, slice, and serve hot.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes.
• High fiber content aids in digestion.

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