Eggplant and Chicken Caponata Pizza

eggplant-chicken-caponata-pizza
Photo by Jen Causey
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 559 calories
    • Fat 25 g
    • Sat Fat 9 g
    • Cholesterol 60 mg
    • Sodium 1071 mg
    • Protein 28 g
    • Carbohydrate 54 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 302 mg

Place a pizza stone or baking sheet in oven. Preheat oven to 450°F. Using a vegetable peeler, peel thin strips from the eggplant until you reach the seeds. Discard the seedy core.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the eggplant and cook, stirring constantly, until tender, about 2 minutes.

Place the pizza dough on a sheet of parchment paper. Stretch or roll the dough into a 14-inch circle. Combine the garlic and the remaining 1 tablespoon 
of oil in a small bowl; brush evenly over the dough. Lay the mozzarella over the dough, leaving a ¾-inch border. Top the mozzarella evenly with the eggplant, chicken, bell pepper, and capers. Sprinkle with the salt. Slide the pizza on 
the parchment onto the hot pizza stone or baking sheet.

Ingredients

  1. Check 1 small eggplant (such as Japanese eggplant)
  2. Check 3 tablespoons olive oil, divided
  3. Check 1 pound prepared pizza dough, at 
room temperature
  4. Check 1 garlic clove, minced
  5. Check 8 ounces fresh mozzarella, sliced
  6. Check ½ cup shredded 
rotisserie chicken
  7. Check cup roasted red 
bell pepper slices
  8. Check 2 teaspoons capers
  9. Check ¼ teaspoon kosher salt
  10. Check 2 teaspoons fresh lemon juice
  11. Check 1 tablespoon chopped fresh flat-leaf parsley

Directions

  1. Place a pizza stone or baking sheet in oven. Preheat oven to 450°F. Using a vegetable peeler, peel thin strips from the eggplant until you reach the seeds. Discard the seedy core.
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the eggplant and cook, stirring constantly, until tender, about 2 minutes.
  3. Place the pizza dough on a sheet of parchment paper. Stretch or roll the dough into a 14-inch circle. Combine the garlic and the remaining 1 tablespoon 
of oil in a small bowl; brush evenly over the dough. Lay the mozzarella over the dough, leaving a ¾-inch border. Top the mozzarella evenly with the eggplant, chicken, bell pepper, and capers. Sprinkle with the salt. Slide the pizza on 
the parchment onto the hot pizza stone or baking sheet.
  4. Bake until the mozzarella is melted and the crust is golden brown and crispy, about 15 minutes. Drizzle with the lemon juice and sprinkle with the parsley.