Eggplant Caponata Pizza

Details

2 serves

20 minutes

Notes

Eggplant Caponata is a mixture of eggplant, Kalamata olives, onion and fresh rocket. Pair this with our creamy melted Fresh Mozzarella Slices and this hearty pizza topping is sure to be a favourite.

*This recipe makes fresh pizza dough, however, if you are short on time you can use pre-made pizza dough and skip to step 5 of the preparation.

*Please note, this recipe does require overnight refrigeration. Pizza dough will last refrigerated for three days.

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Ingredients

200g tub	Fresh Mozzarella Slices
2 tbsp	Grated Parmesan Tub
3 tbsp	olive oil
1 x	large eggplant, diced into 2cm cubes
1 x	small red onion, thickly slied
1/2 cup	Kalamata olives, halved
4 tbsp	capers
400g	tinned whole peeled tomatoes
1 cup	rocket leaves
	salt and pepper

	Pizza Dough (makes 6)
620g	warm water
1kg	00 flour, high protein (>12g per 100g) + extra for stretching
7g	dry yeast
10g	salt
	olive oil spray

Preparation

1	To make the pizza dough, place water into the bowl of a stand mixer fitted with a dough hook. Sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes.
2	Add remaining flour and salt and mix to combine over low speed. Increase speed to medium and knead for ten minutes. Transfer the dough to an oiled bowl, cover with cling film and set aside to prove for one hour.
3	Turn out the dough onto a floured bench and divide into six equal portions. Form into balls and place into 1L capacity containers sprayed with olive oil. Seal well and place into the refrigerator overnight.
4	Once refrigerated overnight, remove the dough balls 2 hours before cooking the pizzas.
5	Preheat pizza oven or preheat domestic oven to its maximum temperature with a pizza stone placed on the bottom rack.
6	Heat a large frypan over med/ high heat. Add 2 tbsp olive oil and eggplant, season with salt & pepper and sauté until tender and golden. Place into a medium bowl. Return the pan to the heat, add 1 tbsp olive oil and onion and sauté until tender. Add olives and capers and toss through. Add the onion mix to the eggplant and stir through to combine.
7	Drain the tinned tomatoes, season with salt and blend with a stick blender until smooth.
8	Place a handful of flour into a shallow bowl. Gently turn out dough ball into the flour and turn over to coat in the flour.
9	Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc.
10	Pick up the dough, allowing gravity to stretch the dough, turning to stretch it out evenly, ensuring the edges remain airy and a little thicker. Continue to stretch until a 30cm disc is formed.
11	Spread evenly with ½ cup of tomato puree with the back of a spoon, avoiding the rim. Sprinkle with parmesan, cover the base with eggplant mix and evenly distribute the mozzarella slices.
12	Place onto a pizza paddle and transfer to the oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.
13	Serve scattered with rocket leaves.