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Skillet Flatbread Caponata Pizza

Cook Time:
30 mins
Prep Time:
30 mins

Chef notes

This is a super speedy, perfect pizza using easy homemade flatbread. It's piled high with quick, Italian-inspired caponata and other glorious toppings.


Caponata Topping
  • 1 eggplant, stem removed, chopped into 1/2-inch cubes
  • 2-3 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup canned chopped tomatoes
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, crushed
  • 1 pinch flaky sea salt
  • freshly ground black pepper
  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened plant-based milk
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • 1 pinch flaky sea salt
To Serve
  • 1 handful arugula
  • vegan Parmesan (optional)


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 caponata topping, spreading it evenly across the flatbread base.

To serve:

Finish off with a handful of arugula and a grating of vegan Parmesan, if using.