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.
Ingredients
- 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
- 1 handful arugula
- vegan Parmesan (optional)
Preparation
For the caponata topping:
1.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.
2.Add the onion and cook until both are soft and are starting to brown, about 8 minutes.
3.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:
1.Add the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough.
2.Form into a round in the bowl, then transfer to a floured work surface.
3.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.
4.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.
5.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.
