Eggplant and Smoked Mozzarella with Caponata

Name: Eggplant and Smoked Mozzarella with Caponata
Yield: Makes one 10 × 12-inch rectangle pizza Serves 1-2
Cuisine: Italy
Ingredients: ¼ eggplant, thinly sliced; Sea salt and freshly ground black pepper; 1 ripe roma tomato, cut into ¼-inch-thick slices; 8 large fresh basil leaves; ¼ cup olive oil; ¼ tablespoon chopped fresh flat-leaf (Italian) parsley; ¼ onion, diced; ¼ eggplant, diced; Vegetable oil, for deep-frying; Dried chile flakes, to serve; 2 oz smoked mozzarella (scamorza) cheese, torn into pieces; 1 tablespoon red wine vinegar; ½ ripe roma tomato, seeded and finely diced; 1 anchovy fillet, finely chopped, optional; ⅓ cup pizza sauce; ¼ cup shredded mozzarella; Semolina or all-purpose flour, for rolling; 6 oz pizza dough

Preparation info

Makes one 10 × 12 inch rectangle pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

These simple, elegant ingredients make a totally sublime pizza.

Ingredients

¼ eggplant, thinly sliced
¼ cup olive oil
Sea salt and freshly ground black pepper

Europe
Italy
Naples
Main course
Pescatarian
Mediterranean
Pizza

Method

Preheat the broiler to medium. Line a baking sheet with foil. Place the eggplant slices on the baking sheet, brush with olive oil and sprinkle lightly with salt. Broil the eggplant until lightly golden and tender (keep a close eye on it). You are just broiling one side of the eggplant. Set aside.

To make the caponata, preheat a deep-fryer to