Pizza caponata

SmartPoints® value per serving
Total Time
25 min
7 min
18 min
Caponata, an Italian condiment made with eggplant, tomatoes, olives, and capers, is usually served on little toasts or crackers. Here, it enhances the topping for pizza. All you have to do is cook down eggplant chunks and stir in the store-bought caponata. Also, this recipe uses prebaked pizza crust; these little touches cut down on prep, which allows the recipe to come together quickly (no one wants to spend all night making a pizza!). Top with some mozzarella and Parmesan cheese and bake until melted. Garnish the hot pizza with some fresh basil for color and flavor, and your new favorite weeknight dinner is ready to go.


Olive oil

1 Tbsp

Uncooked eggplant(s)

1 pound(s), unpeeled and cut into 3⁄4-inch chunks


4¾ oz, canned (eggplant condiment)

Pizza dough mix

1 pound(s), prebaked crust

Shredded part-skim mozzarella cheese

½ cup(s)

Grated Parmesan cheese

2 Tbsp


¼ cup(s), fresh, chopped


  1. Preheat the oven to 450°F.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the eggplant and cook, stirring frequently, until tender and browned, about 8 minutes. Remove from the heat. Stir in the caponata.
  3. Place the pizza crust on a baking sheet. Spread the eggplant mixture on the crust. Sprinkle evenly with the mozzarella cheese and Parmesan cheese. Bake until hot and the cheeses are lightly browned, 8–10 minutes.
  4. To serve, slide the pizza onto a large cutting board, sprinkle with the basil then cut into 12 slices. Yields 1 slice per serving.