- Total Time
Caponata, a flavorful Italian condiment made with eggplant, tomatoes, olives and capers is usually served on little toasts or crackers. Here, it flavors pizza.
olive oil1 Tbsp
uncooked eggplant(s)1 pound(s), unpeeled and cut into 3/4-inch chunks
caponata4 ¾ oz, canned (eggplant condiment)
pizza dough mix1 pound(s), prebaked crust
shredded part-skim mozzarella cheese½ cup(s)
grated Parmesan cheese2 Tbsp
basil¼ cup(s), fresh, chopped
- Preheat the oven to 450°F.
- 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.
- 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.
- To serve, slide the pizza onto a large cutting board, sprinkle with the basil then cut into 12 slices. Yields 1 slice per serving.