[Recipes] Eggplant and Chicken Caponata Pizza

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Caponata, a savory relish made with eggplant, olives, onions, and herbs, is combined with leftover chicken, sautéed eggplant ribbons, red bell peppers, and capers to create a tasty and unusual topping for this Sicilian-inspired pizza.

Ingredients

• 1 pre-baked pizza crust (or homemade dough)
• 1 medium eggplant, cut into ribbons
• 1 red bell pepper, diced
• 1 cup leftover cooked chicken, shredded
• 1/4 cup green olives, sliced
• 2 tablespoons capers
• 1 small onion, diced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Directions

Step 1: Get the caponata topping ready.

• In a large skillet, heat the olive oil over medium heat.
• Add the bell pepper, eggplant ribbons, and sliced onion. Sauté until softened, 5 to 7 minutes.
• Add the red pepper flakes (if using), oregano, capers, and olives. Cook for a further two to three minutes after stirring to blend. Put aside.

Step 2: Put the Pizza Together

• Set the oven's temperature to 425°F (220°C).
• Cover the pizza crust with a thin layer of tomato sauce.
• Over the sauce, evenly divide the mozzarella cheese, shredded chicken, and sautéed caponata mixture.

Step 3: Make the pizza

• The pizza should be baked in a preheated oven for 10 to 12 minutes, or until the cheese is bubbling and the crust is brown.

Step 4: Offer

• After taking the pizza out of the oven, sprinkle some fresh basil leaves on top.
• Cut into slices and warm up.

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