Caponata (Veggie Stew) with Rosemary Focaccia

Caponata Flatbread

Jul 25, 2019
caponata flatbread
Danielle Occhiogrosso Daly

This sweet-and-sour pizza is packed with the season's finest fruits and veggies.

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Yields: 4 servings
Total Time: 0 hours 25

Flour, for the surface 

pizza dough, thawed if frozen

2 tbsp.

red wine vinegar

1 tsp.


2 1/2 tbsp.

olive oil 

plum tomatoes, halved lengthwise

small eggplant (about 12 oz), halved lengthwise

red pepper, quarteredred pepper, quartered

Kosher salt 


1 tbsp.

capers, chopped

1/4 c.

flat-leaf parsley, roughly chopped

part-skim ricotta

  1. Heat oven to 425°F and heat grill to medium-high. On a lightly floured surface, shape pizza dough into large rectangle, transfer to a parchment-lined baking sheet, and bake 10 minutes. Remove from oven, then increase heat to 475°F. 
  2. Meanwhile, in a large bowl, whisk together vinegar, honey, and 1 tablespoon oil. Brush tomatoes, eggplant, and red pepper with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Grill, turning occasionally, until just tender, 2 to 4 minutes per side; transfer to a cutting board and cut into large pieces. 
  3. Add vegetables and capers to the bowl with vinegar mixture and toss to combine; fold in parsley. Spread ricotta on crust, leaving a 1/2-inch border all the way around, then top with vegetables. Brush crust with remaining 1/2 tablespoon oil and bake until crust is deep golden brown, 4 to 6 minutes.

Video: Quick and Easy Flatbread ft. Food Busker

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Date: 02.12.2018, 18:25 / Views: 83572