Sunday Supper & More

Caponata flatbread

(Food Styling/Sheryl Julian and Catherine Smart; Erik Jacobs for The Boston Globe)
March 16, 2011

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Serves 4

Olive oil (for the pan)
2 tablespoons olive oil
1 medium onion, chopped
1 eggplant, cubed and cooked
2 tablespoons capers
1 celery stalk, coarsely chopped
1/4 cup pitted green olives, coarsely chopped
2 cups marinara sauce
1/4 cup red wine vinegar
1 tablespoon sugar
Salt, to taste
1 1/2pounds ready made pizza dough
1 cup grated Parmesan
2 tablespoons chopped fresh oregano

1. Set the oven at 500 degrees. Oil a large rimmed baking sheet.

2. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Cook the onion, stirring often, for 5 minutes. Add the eggplant, capers, celery, olives, marinara, vinegar, sugar, and salt. Simmer for 3 minutes.

3. Press the dough into the pan. If it seems difficult to spread, cover the pan loosely with plastic wrap and set it aside for 5 minutes, then continue pressing. Make it as thin as you can; any free-form shape is OK. Spoon the eggplant mixture onto the dough to within 1 inch of the edge. Sprinkle with Parmesan.

4. Bake the flatbread for 13 to 15 minutes or until the edges and bottom are browned (lift the dough to peek). Sprinkle with oregano. Cut into wedges or squares.

Molly Kravitz.

Adapted from the Anna Tasca Lanza cooking school.