Aubergine with capers, roasted garlic & pine nuts (caponata)
This mix of aubergine, capers, garlic and pinenuts is also known as a caponata and is an Italian classic. It is well worth making extra as not only does it make a great pizza topping, but it’s delicious as a salad or for a quick snack on crisp bread.
(makes enough for 4 baked pizzas)
You Will Need
Make the caponata: Preheat the oven to 200°C/gas mark 6. Soak the capers in water for half an hour or so. If using the unsalted variety, simply wash well and dry off.
Roast the garlic in its skin for about 10 minutes, or until soft and brown. Roast the pine nuts in a hot pan, watching carefully that they do not burn. Peel the garlic and reserve. In a small frying pan, warm the oil over a low heat and fry the capers for about 10 minutes. Add the aubergine and cook until tender. Take the pan off the heat and add the pine nuts, garlic and basil. Set aside – the flavours will infuse as the mixture cools.
Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat.
Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.
As soon as the dough firms up, spread the tomato sauce over the base with the back of a metal spoon. Distribute 2 tablespoons of caponata evenly over the top and finish with the basil, mozzarella and a drizzle of olive oil.
Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes.
Once ready, serve with an extra spoonful of caponata and chunk of mozzarella on the side.