Close-up, side on caponata pizza on wooden chopping board, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Skillet Flatbread Caponata Pizza

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings


Caponata Topping:


To serve:


  1. For the caponata topping: In a medium sauté pan, sauté the eggplant in the olive oil over medium-high heat for a couple of minutes, until starting to soften. Add the onion and cook until both are soft and are starting to brown, about 8 minutes.
  2. Stir in the olives, tomatoes, chili flakes, garlic and salt, season with black pepper and then turn down the heat to a gentle bubbling simmer and leave to cook whilst making the flatbread.
  3. For the flatbread: Add the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough. Form into a round in the bowl, then transfer to a floured work surface. Pat down to flatten and roll out as thin you can get it with a rolling pin so it’s roughly the size of a large nonstick skillet.
  4. Put your skillet over medium-high heat to heat up. When hot, tip the flatbread carefully in and cook for 3 minutes on each side, until light golden brown.
  5. Transfer to a serving board and top with the eggplant caponata sauce, spreading it evenly across the flatbread base.
  6. To serve: Finish off with a handful of arugula and a grating of vegan Parmesan if using.