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www.RecipeFaire.com Presents:
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Caponata Pizza
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by:
Lucille Marker
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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.
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INGREDIENTS
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Pizza Dough (search recipes)
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1 eggplant, about 1 pound
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1/2 cup olive oil
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2 onions, thinly sliced
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1/2 cup celery, sliced 1/4 inch thick
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1/2 cup tomato puree
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1/4 cup minced garlic
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2 tablespoons pine nuts
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2 tablespoons sugar
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1/4 cup red wine vinegar
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1/2 cup minced parsley
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1/2 cup chopped black olives
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Salt and pepper to taste
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Additional olive oil
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1/2 cup grated Parmesan cheese
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DIRECTIONS
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1:
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.
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2:
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.
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3:
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.
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4:
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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