Photo: Ciabatta Pizza with Squash Caponata Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds yellow squash and/or zucchini, small dice
- 1 medium onion, red or yellow, chopped
- 4 cloves garlic, thinly sliced
- 1 small red chile, Fresno or Holland, chopped or thinly sliced
- 2 ribs celery, finely chopped
- 1 cubanelle pepper, chopped
- 1 small red bell or sweet red frying pepper, seeded and chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup Sicilian green olives, chopped
- 2 to 3 tablespoons golden raisins
- 2 to 3 tablespoons capote capers, drained and chopped
- 1 tablespoon white balsamic vinegar, or a splash of dry wine
- 1 (14-ounce) can tomato sauce
- A handful flat-leaf parsley, finely chopped
- A few leaves fresh basil, torn
- 1 large loaf ciabatta bread, split horizontally
- 2 1/2 cups (10-ounce package) shredded provolone, or 1/2 pound caciocavallo cheese, shredded
Directions
Preheat the oven to 450 degrees F.
Heat the extra-virgin olive oil in a pot over medium-high heat. Add the zucchini, onions, garlic, chile, celery, cubanelle pepper, red bell pepper, and salt and pepper, to taste. Cook about 10 to 12 minutes to soften vegetables. Add in the olives, raisins, and capers once the veggies start to give off their juice. Add the vinegar, then tomato sauce. Reduce heat to a simmer. Stir in the parsley and basil to finish.
Arrange bread on a large baking sheet and top with an even, thick layer of caponata. Then top that with an even layer of cheese and bake for 5 minutes to brown and melt the cheese. Cut each 1/2 loaf into 3 large squares of bread pizza.
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By Dawneegirl
Corona, CA
on October 03, 2012
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I first saw this recipe while watching Rachael Ray on a Saturday morning about a year ago. I went to the market that day and bought all the ingredients and made it that night. I did pass on using the raisins as I am not really a fan of raisins. It was a hit with my family and is a regular in my house. I even made it and cut in smaller pieces as an appetizer during the holidays last year. Super tasty and can even be made with vegan cheese for my vegan friends!
By psg031454_8587776
Norwood, MA
on November 19, 2011
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Wonderful flavor. I didn't get raisins. I added about 1T of brown sugar in it's place. It's a keeper.'
By alisonwonderland
Pittsburgh, PA
on December 04, 2010
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I made this as an hor duove for thanksgiving and it was a BIG hit. Even my picky little kid cousins liked it because it looked just like pizza...little did they know there's tons of veggies in it! I've been requested to make it again for Christmas, and my Uncle Jeff asked if I would make him a whole one for himself.
*the only modification i did was no vinegar- i couldn't find white balsamic and i thought any other kind would mess with the color. I don't think you need it, the raisins add lots of nice sweet flavor.
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