The ‘Caponata’ Pizza

Recipe by Joe Boiling
Serves 4
Oven temp. 450 ℃
  • 4 balls of pizza dough
  • Tomato sauce
  • 1 large aubergine, half sliced and half diced to 1cm cubes
  • 2 balls mozzarella, roughly shredded
  • 80g yoghurt
  • 20 sun blushed tomatoes
  • Handful of green olives, halved
  • Dukkah
  • Caponata is a Sicilian tomato, aubergine and olive stew that you’ll find in most restaurants in Sicily! This pizza takes inspiration from Sicily’s Arabic neighbours with the addition of Dukkah – which is now widely available in shops, or you can have a go at our sister company’s ‘The Stone Bake Oven Company’ recipe.

    Sprinkle the sliced and diced aubergines generously with salt in a bowl, cover with cling film and leave overnight. The following day, wash the salt off thoroughly, squeeze dry and toss in some flour, shaking off any excess before cooking.

    Heat a cast iron pan as your Roccbox is coming up to temperature with a good lug of olive oil and fry the diced aubergine before sprinkling with sugar and setting to one side.

    Fry the sliced aubergine and set aside too.

    Stretch each dough ball into your perfect pizza base and top with tomato sauce, mozzarella, a mix of sliced and diced aubergines, olives and tomatoes.

    Using a floured pizza peel, pop your pizza into Roccbox and cook for around 90 seconds, turning regularly to ensure an evenly baked crust!

    Once cooked, drizzle over a little yoghurt and top with a generous amount of Dukkah!

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