Recipe courtesy of Mary McCartney
Skillet Flatbread Caponata Pizza
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 607
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 78
- Dietary Fiber
- 14
- Sugar
- 16
- Protein
- 12
- Cholesterol
- 3
- Sodium
- 639
- Total: 30 min
- Active: 30 min
Ingredients
Caponata Topping:
1 eggplant, stem removed, chopped into 1/2-inch cubes
2 to 3 tablespoons olive oil
1 red onion, thinly sliced
1/2 cup pitted kalamata olives, halved
1/2 cup canned chopped tomatoes
1 teaspoon chili flakes
2 cloves garlic, crushed
Pinch flaky sea salt
Freshly ground black pepper
Flatbread:
1 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened plant-based milk
1 tablespoon olive oil
1 teaspoon baking powder
Pinch flaky sea salt
To serve:
Handful of arugula
Vegan Parmesan, optional
Directions
- 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.
- 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.
- 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.
- 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.
- Transfer to a serving board and top with the eggplant caponata sauce, spreading it evenly across the flatbread base.
- To serve: Finish off with a handful of arugula and a grating of vegan Parmesan if using.