Eggplant and Chicken Caponata Pizza

4.4
(5)
Eggplant and Chicken Caponata Pizza
Photo: Jen Causey
Hands On Time:
15 mins
Total Time:
30 mins
Yield:
4

Ingredients

  • 1 small eggplant (such as Japanese eggplant)

  • 3 tablespoons olive oil, divided

  • 1 pound prepared pizza dough, at room temperature

  • 1 garlic clove, minced

  • 8 ounces fresh mozzarella, sliced

  • ½ cup shredded rotisserie chicken

  • cup roasted red bell pepper slices

  • 2 teaspoons capers

  • ¼ teaspoon kosher salt

  • 2 teaspoons fresh lemon juice

  • 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.

Nutrition Facts (per serving)

559 Calories
25g Fat
54g Carbs
28g Protein
Nutrition Facts
Calories 559
% Daily Value *
Total Fat 25g 32%
Saturated Fat 9g 45%
Cholesterol 60mg 20%
Sodium 1071mg 47%
Total Carbohydrate 54g 20%
Total Sugars 3g
Protein 28g
Calcium 302mg 23%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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