Stephencooks

Caponata Pizza

2 small eggplants, cut lengthwise in 8 thin slices
2 T olive oil plus more for brushing the eggplant slices
1 medium onion sliced thin
5 plum tomatoes, peeled, seeded and cut vertically in thin crescents
1/2 stalk celery, chopped
3 anchovy fillets, chopped and then mashed with the side of a heavy knife
12 pimento-stuffed green olives, chopped
1 T balsamic vinegar
2 T toasted pine nuts
4 cloves garlic, peeled and chopped
4 oz bufala mozzarella, cut in 8 pieces
flat leaf parsley, chopped for garnish
1/2 recipe pizza dough

Combine the 2 tablespoons olive oil with the tomatoes, anchovies, celery, olives, garlic and balsamic vinegar and mix well. Set aside.

Brush the eggplant slices on both sides with olive oil and then broil or grill them about 2 minutes on a side. Set aside.

When the dough has completed its second rising, spread the tomato mixture over it, then the sliced onions. Bake on a stone in a preheated 450º oven 10 minutes. Remove and add the eggplant slices and cheese. Lower the temperature to 400º and bake another 10 minutes, until the crust is starting to brown.

Scatter on the chopped flatleaf parsley and toasted pine nuts before serving.