Caponata Flatbread

Name: Caponata Flatbread
Total time: 25 min
Yield: 4 serving(s)
Ingredients: Flour, for the surface; 1 lb. pizza dough, thawed if frozen; 2 tbsp. red wine vinegar; 1 tsp. honey; 2 1/2 tbsp. olive oil, divided; 2 plum tomatoes, halved lengthwise; 1 small eggplant (about 12 oz), halved lengthwise; 1 red pepper, quartered; Kosher salt and pepper; 1 tbsp. capers, chopped; 1/4 c. flat-leaf parsley, roughly chopped; 1 c. part-skim ricotta

By The Good Housekeeping Test KitchenPublished: Jul 1, 2019

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Danielle Daly

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

490

Inspired by the classic Sicilian dish, sweet and vinegary eggplant is the flavor-packed pizza topping you’ve been looking for.

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Ingredients

Flour, for the surface
1 lb. pizza dough, thawed if frozen
2 Tbsp. red wine vinegar
1 tsp. honey
2 1/2 Tbsp. olive oil, divided
2 plum tomatoes, halved lengthwise
1 small eggplant (about 12 oz), halved lengthwise
1 red pepper, quartered
Kosher salt and pepper
1 Tbsp. capers, chopped
1/4 cup flat-leaf parsley, roughly chopped
1 cup part-skim ricotta

Directions

1. Step 1Heat 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. Step 2Meanwhile, in a large bowl, whisk together vinegar, honey, and 1 tablespoon oil.
3. Step 3Brush tomatoes, eggplant, and red pepper with 1 tablespoon oil and season with ¼ 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.
4. Step 4Add vegetables and capers to the bowl with vinegar mixture and toss to combine; fold in parsley. Spread ricotta on crust, leaving a ½-inch border all the way around, then top with vegetables. Brush crust with remaining ½ tablespoon oil and bake until crust is deep golden brown, 4 to 6 minutes.