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Pizza alla Caponata with Sicilian vegetables and mozzarella
Sicilian-inspired pizza topped with a sweet and sour caponata of aubergine, peppers, and olives.

Pizza alla Caponata

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of Sicily on a single pizza. Caponata is not just roasted vegetables, but an agrodolce (sweet and sour) wonder where aubergine cooks to creaminess, and the sweetness of celery and onion meets vinegar notes. This pizza cannot be rushed: the vegetables need time for their flavours to concentrate before going onto the dough. A bite of summer that transports you to the shores of the Mediterranean.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs
🍽️ Servings 2 servings
🔥 Calories 1080 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large frying pan (for vegetables)
  • Mixing bowl
  • Kitchen paper
  • Sharp knife
  • Baking paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour with the salt and yeast. Add the water and half the oil (20ml). Knead the dough until smooth and elastic (approx. 10 minutes).

Tip: The dough is good if it springs back elastically when pressed.
2 ✓

Prove the dough covered, in a warm place for approx. 60 minutes until doubled in size.

Tip: The yeast produces carbon dioxide at this stage, giving the dough its airiness.
3 ✓

Meanwhile prepare the topping: cut the aubergine into 1x1 cm cubes, salt, let stand for 15 minutes, then wipe dry. Dice the pepper, finely chop the onion.

Tip: Salting draws water out of the aubergine (osmosis), so it will brown nicely instead of steaming when cooked.
4 ✓

Heat the remaining oil in a frying pan. Fry the aubergine until golden brown, then add the pepper, onion, and crushed garlic. Sauté until soft but still holding shape.

Tip: The sugar content of vegetables caramelises with heat, giving a sweeter flavour profile (browning).
5 ✓

Preheat the oven to 250°C. Stretch out the dough into a circle.

Tip: High heat is essential for a crispy bottom.
6 ✓

Spread the dough with tomato sauce. Distribute the pre-cooked vegetable ragu and halved olives over it. Sprinkle with oregano.

Tip: Important that the ragu isn't too hot when you put it on the dough, as it could make it soggy.
7 ✓

Tear the mozzarella over evenly.

Tip: The fat content of the mozzarella protects the vegetables from drying out in the hot oven.
8 ✓

Bake for 7-10 minutes until the cheese is bubbling and melting with golden brown spots, and the edge of the dough is browned.

Tip: Bubbling indicates that some of the cheese's moisture has evaporated, and flavours have concentrated.
9 ✓

Before serving, sprinkle with fresh basil and drizzle with a few drops of olive oil.

Tip: Basil is heat sensitive; it releases its aniseed-peppery scent best when raw.

Recipe FAQ

Why is the aubergine bitter?
If the aubergine is old, it can be bitter. Salt it after slicing and let stand for 20 minutes, then wipe off – this draws out bitter juices.
Can I use tinned vegetables?
Not recommended. The soul of Caponata is the caramelisation of fresh vegetables during cooking.

Ingredients

  • 500 g Pizza flour
  • 325 ml Lukewarm water
  • 10 g Salt
  • 3 g Dried yeast
  • 40 ml Extra virgin olive oil
  • 200 g Aubergine
  • 100 g Red bell pepper
  • 250 ml Thick tomato sauce
  • 80 g Green olives (pitted)
  • 100 g Red onion
  • 2 cloves Garlic
  • 200 g Mozzarella cheese (drier type)
  • 5 g Dried oregano
  • 10 g Fresh basil