Eggplant Artichoke and Spinach Pizza

‘Stewed eggplants’ (Caponata) is a classic
Sicilian recipe. But, if you are not a fan of
eating mushy stewed eggplants, try this pizza.
It combines authentic flavors of stewed
eggplants with a crispy fresh crust.
Serving Sizes: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredient List:
To make the dough
• 3 ½ cups all-purpose flour
• 2 teaspoons active dry yeast
• 2 tablespoons olive oil
• Pinch of salt
• 1 1/3 cups warm water
To make the sauce
• 2 pounds ripe tomatoes
• 12 fresh basil leaves
• 2 cloves of garlic, crushed or finely
chopped
• ½ cup olive oil
To make stewed eggplants
• 1 pound of eggplants
• 5 ripe tomatoes
• 4 oz. black olives
• 2 tablespoons capers
• 1 clove of garlic, minced
• Handful of parsley and basil, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Oil for deep frying
• To assemble the pizza
• ¼ cup stewed eggplants
• Bell peppers to taste, cut into rings
• ¼ cup Artichoke hearts
• ¼ cup Baby spinach
• 4 oz. meltable vegan cheese
How to Cook:
To make the dough
1. In a large mixing bowl, dissolve yeast in
warm water and keep aside for 5 minutes.
2. Now, add all other ingredients except
water. Mix well.
3. Start adding water slowly and start mixing
with a spatula. Keep adding water and mixing
until the dough comes together. Knead using
oiled hands for 10 minutes. Make sure that
the dough is elastic but smooth. (If you want
to use an electric mixer to make the dough,
use the lowest speed and mix until the
mentioned consistency is achieved.)
4. Place the dough in an oiled bowl and seal
it with cling film. Let it rise in a warm place till
it is doubled.
5. Divide the dough in half and roll it into
two balls. Make them sit for another 15
minutes on an oiled, sealed plate.
6. Take a ball on a clean, dusted surface and
start stretching from center to outwards. Try
to keep a nice circular shape. Now the pizza
base is ready for the toppings. (In the
traditional method, the dough is not rolled as
it is believed that rolling will toughen the
dough after baking).
To make the sauce
7. Wash tomatoes and remove the stems.
8. In a pot full of boiling water, add tomatoes
to blanch for a minute.
9. Peel the blanched tomatoes and discard skins
and seeds. Dice these blanched tomatoes.
10. In a saucepan, heat oil. Add garlic and
tomatoes and simmer for 10 minutes.
11. Season to taste with salt and pepper. Add
basil left and simmer for 5 minutes. The
sauce is ready to use. This recipe makes 2
pounds of sauce (about 5 cups). Each pizza
will require around half a cup of sauce to
spread over.
To make stewed eggplants
12. Slice eggplants into ½-inch thick slices.
Rub salt on it and allow it to sit for one hour.
13. Rinse the eggplant slices and dry them
with a kitchen towel.
14. Fry the eggplants to make them golden
and crispy on the outside. Drain the excess oil
on the kitchen towel.
15. In a saucepan, sauté the garlic in olive oil.
16. Add tomatoes, and herbs and simmer for 10
minutes. Add eggplants, capers, and olives.
17. Simmer for five more minutes and season
to taste. The stewed eggplants are ready.
To assemble the pizza
18. Layer the base with a little tomato sauce
(Remember that the stewed eggplants are
stewed in a tomato base, so adjust the
quantity accordingly.)
19. Arrange stewed eggplants, bell peppers,
artichoke hearts, and meltable vegan cheese.
Place baby spinach leaves on top.
20. In an oven preheated to 475°F, bake the
pizza for 12 minutes to get a golden crust.

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